{"id":133972,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-microbiologico-de-la-sal-en-el-proceso-de-elaboracion-del-jamon-crudo-curado-con-especial-referencia-a-micrococaceas-de-interes-tecnologico\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"estudio-microbiologico-de-la-sal-en-el-proceso-de-elaboracion-del-jamon-crudo-curado-con-especial-referencia-a-micrococaceas-de-interes-tecnologico","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/estudio-microbiologico-de-la-sal-en-el-proceso-de-elaboracion-del-jamon-crudo-curado-con-especial-referencia-a-micrococaceas-de-interes-tecnologico\/","title":{"rendered":"Estudio microbiologico de la sal en el proceso de elaboracion del jamon crudo-curado, con especial referencia a micrococaceas de interes tecnologico."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Cordero Gomez M. Rosario <\/strong><\/h2>\n<p>El objetivo de este trabajo ha sido aportar datos para el conocimiento de la microbiolog\u00eda de la sal de curado de jamones crudo-curados de cerdo iberico y de cerdo blanco.  en ambos tipos de sal, el grupo microbiano mayoritario es el de las micrococaceas, predominando las cepas de staphylococcus sobre la de micrococcus. Las especies mas abundantes de staphylococcus son: s.Xylosus, s.Equorum y s.Saprophyticus y de micrococcus: m.Lylae, m.Nishinomiyaensis y m.Roseus. Los microorganismos presentes en la sal tienen una baja psicrofilia, una moderada actividad lipolitica y proteolitica, un aceptable poder reductor de nitratos a nitritos y crecen adecuadamente a concentraciones de nitritos de hasta 150 ppm.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio microbiologico de la sal en el proceso de elaboracion del jamon crudo-curado, con especial referencia a micrococaceas de interes tecnologico.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio microbiologico de la sal en el proceso de elaboracion del jamon crudo-curado, con especial referencia a micrococaceas de interes tecnologico. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Cordero Gomez M. Rosario <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Le\u00f3n<\/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>Jos\u00e9 Mar\u00eda Zumalacarregui Rodriguez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: El\u00edas Fernando Rodriguez Ferri <\/li>\n<li> Oria Almudi Rosa Pilar (vocal)<\/li>\n<li>Mar\u00eda Del Camino Garc\u00eda Fern\u00e1ndez (vocal)<\/li>\n<li>Margarita Orejas Su\u00e1rez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Cordero Gomez M. Rosario El objetivo de este trabajo ha sido aportar datos para el conocimiento de [&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":[332,4526,4430,3640,1714,1594],"tags":[248018,2718,4432,40173,22571,248019],"class_list":["post-133972","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-conservacion-de-alimentos","category-leon","category-microbiologia-industrial","category-tecnologia-bioquimica","category-tecnologia-de-los-alimentos","tag-cordero-gomez-m-rosario","tag-elias-fernando-rodriguez-ferri","tag-jose-maria-zumalacarregui-rodriguez","tag-margarita-orejas-suarez","tag-maria-del-camino-garcia-fernandez","tag-oria-almudi-rosa-pilar"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/133972","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=133972"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/133972\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=133972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=133972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=133972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}