{"id":130691,"date":"1996-01-01T00:00:00","date_gmt":"1996-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/las-bacterias-lacticas-en-la-elaboracion-de-la-sidra\/"},"modified":"1996-01-01T00:00:00","modified_gmt":"1996-01-01T00:00:00","slug":"las-bacterias-lacticas-en-la-elaboracion-de-la-sidra","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/las-bacterias-lacticas-en-la-elaboracion-de-la-sidra\/","title":{"rendered":"Las bacterias lacticas en la elaboracion de la sidra."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Due\u00f1as Chasco M. Teresa <\/strong><\/h2>\n<p>Este trabajo aporta un conocimiento sobre la participacion de las bacterias lacticas (bal) en la fermentacion malolactica (fml) y en las alteraciones picado lactico y ahilado de la sidra natural de gipuzkoa.  ademas, se estudia la influencia sobre esta poblacion de la clarificacion prefermentativa de los mostos. Se ha determinado la sucesion de especies de de bal en la elaboracion tradicional. La poblacion lactica heterofermentativa constituye el 80% de las cepas aisladas, siendo lactobacillus brevis y leuconostoc oenos las principales especies identificadas. Se han encontrado elevadas poblaciones durante todo el proceso que determinan que la fml tenga lugar junto con la fermentacion alcoholica y originan el picado lactico de la sidra. Se han aislado cepas de las especies pediococcus damnosus, leuconostoc oenos y lactobacillus spp. Que producen el ahilado, determinandose la estructura de polisacarido extracelular producido por p.  damnosus 2-11 y lactobacillus spp. G-77. Se ha estudiado la influencia de los factores ph, temperatura, concentracion de sulfuroso y etanol sobre el crecimiento de lactobacillus spp. El despectinizado con rapidase cpe (gist brocades) y el sulfitado del mosto retrasaron la fml y dieron lugar a sidras con valores de acidez volatil significativamente mas bajos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Las bacterias lacticas en la elaboracion de la sidra.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Las bacterias lacticas en la elaboracion de la sidra. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Due\u00f1as Chasco M. Teresa <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Pa\u00eds vasco\/euskal herriko unibertsitatea<\/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>Ana Jes\u00fas Irastorza Iribas<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Federico Uruburu Fern\u00e1ndez <\/li>\n<li>Domingo Blanco Gomis (vocal)<\/li>\n<li>Alberto Gonzalez Herrero (vocal)<\/li>\n<li>Fernando Hernando Echevarria (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Due\u00f1as Chasco M. Teresa Este trabajo aporta un conocimiento sobre la participacion de las bacterias lacticas (bal) [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[8944,35,332,278,12909,2601,1594],"tags":[244303,135872,8946,244302,4499,244304],"class_list":["post-130691","post","type-post","status-publish","format-standard","hentry","category-bebidas-alcoholicas","category-ciencias-de-la-vida","category-ciencias-tecnologicas","category-microbiologia","category-pais-vasco-euskal-herriko-unibertsitatea","category-procesos-microbianos","category-tecnologia-de-los-alimentos","tag-alberto-gonzalez-herrero","tag-ana-jesus-irastorza-iribas","tag-domingo-blanco-gomis","tag-duenas-chasco-m-teresa","tag-federico-uruburu-fernandez","tag-fernando-hernando-echevarria"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/130691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=130691"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/130691\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=130691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=130691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=130691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}