{"id":130570,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-purificacion-y-aplicacion-en-productos-carnicos-de-la-pediocina-pa-1-de-pediococcus-acidilactici\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"caracterizacion-purificacion-y-aplicacion-en-productos-carnicos-de-la-pediocina-pa-1-de-pediococcus-acidilactici","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/caracterizacion-purificacion-y-aplicacion-en-productos-carnicos-de-la-pediocina-pa-1-de-pediococcus-acidilactici\/","title":{"rendered":"Caracterizacion, purificacion y aplicacion en productos carnicos de la pediocina pa-1 de pediococcus acidilactici."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Nieto Lozano Juan  Carlos <\/strong><\/h2>\n<p>La carne constituye una parte fundamental de nuestra dieta y su conservacion requiere de medidas especiales, dada su sensibilidad al deterioro una amplia variedad de alimentos se conservan por accion de las bacterias acidolacticas. Uno de los mecanismos de accion inhibidora y cuyo estudio ha presentado un especial interes ultimamente es la produccion de bacteriocinas. Por tanto nos planteamos las siguientes investigaciones en la presente tesis. Aislar microorganismos productores de bacteriocinas a partir de cultivos iniciadores comerciales, detectando 14 cepas productoras. Finalmente al conseguir los mejores resultados con una cepa de p.  acidilactici mch14, nos centramos en el componente inhibitorio producida por ella, procediendo a su caracterizacion biologica, modo de accion y espectro de actividad. Asimismo, se procedio a su purificacion y estudio de composicion y secuenciacion en aminoacidos.  los resultados obtenidos mostraron un peptido de 43 aminoacidos, que pudimos homogeneizar hasta su completa purificacion con un peso molecular de 4.640 da y 8,65 de punto isoelectrico. La bacteriocina a\u00f1adida a productos carnicos y carne fresca, resulto eficaz a la hora de inhibir en condiciones de planta piloto a microorganismos patogenos pertenecientes a los generos listeria y clostridium.  mostrandose de esta forma como una alternativa importante en la sustitucion de conservantes alimentarios tradicionales, y mejorando la calidad de carne fresca y productos carnicos elaborados.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion, purificacion y aplicacion en productos carnicos de la pediocina pa-1 de pediococcus acidilactici.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion, purificacion y aplicacion en productos carnicos de la pediocina pa-1 de pediococcus acidilactici. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Nieto Lozano Juan  Carlos <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Valladolid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1996<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li> Reguera Useros Juan  I.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Rodriguez Torres <\/li>\n<li>Arturo Hardisson De La Torre (vocal)<\/li>\n<li>Guillem Prats Pastor (vocal)<\/li>\n<li> Gonzalez Hurtado Juliana Luisa (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Nieto Lozano Juan Carlos La carne constituye una parte fundamental de nuestra dieta y su conservacion requiere [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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