{"id":133519,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-de-cepas-de-listeria-monocytogenes-y-listeria-innocua-aisladas-de-queso-de-corto-periodo-de-maduracion\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"caracterizacion-de-cepas-de-listeria-monocytogenes-y-listeria-innocua-aisladas-de-queso-de-corto-periodo-de-maduracion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/caracterizacion-de-cepas-de-listeria-monocytogenes-y-listeria-innocua-aisladas-de-queso-de-corto-periodo-de-maduracion\/","title":{"rendered":"Caracterizacion de cepas de listeria monocytogenes y listeria innocua aisladas de queso de corto periodo de maduracion."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Abelardo Margolles Barros <\/strong><\/h2>\n<p>Se han analizado 6 tipos diferentes de quesos de corto periodo de maduracion elaborados en asturias. No se detecto salmonella en ninguna de las muestras mientras que los estafilococos coagulasa positivos alcanzaron niveles inaceptables (10 elevado a 6 ufc\/g) en alguna de las muestras. El 12% de los quesos estaban contaminados con listeria spp., Detectandose listeria monocytogenes en el 9% de las muestras y listeria innocua en el 5%. El analisis de los perfiles de restriccion por electroforesis en campo pulsatil (redp) fue el metodo de tipificacion mas efectivo entre los ensayados diferenciando 5 grupos en l. Monocytogenes y 4 en l.  innocua y posibilitando tambien el seguimiento de la contaminacion por listeria en los quesos analizados. El estudio del contenido plasmidico indico ademas que tres de los cuatro plasmidos detectados compartian amplias zonas de homolog\u00eda. La caracterizacion fenotipica de los aislados incluyo el estudio de su capacidad hemolitica, fermentacion de diversos carbohidratos, sensibilidad a antibioticos, metales, detergentes y desinfectantes. Se analizo tambien la resistencia a la pasterizacion, diferentes acidos organicos, ph acido y altas concentraciones de naci. Finalmente, comprobamos que l.  monocytogenes no se detectaba mas alla del quinto dia de maduracion en un queso de coagulacion acida elaborado en planta piloto con leche contaminada por lo que el empleo de cultivos iniciadores con bacterias lacticas altamente acidificantes permitira la elaboracion de productos sanitariamente seguros.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion de cepas de listeria monocytogenes y listeria innocua aisladas de queso de corto periodo de maduracion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion de cepas de listeria monocytogenes y listeria innocua aisladas de queso de corto periodo de maduracion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Abelardo Margolles Barros <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Santiago de compostela<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1997<\/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> Gonzalez De Los Reyes Gavilan Clara<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Evaristo Suarez Fernandez <\/li>\n<li>Javier Carballo Garcia (vocal)<\/li>\n<li>Carmen Pelaez Martinez (vocal)<\/li>\n<li>Fernando Baquero Mochales (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Abelardo Margolles Barros Se han analizado 6 tipos diferentes de quesos de corto periodo de maduracion elaborados [&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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