{"id":137551,"date":"2026-01-12T17:06:25","date_gmt":"2026-01-12T17:06:25","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/asociaciones-microbianas-e-innovaciones-en-la-preparacion-de-aceitunas-verdes-por-fermentacion-lactica\/"},"modified":"2026-01-12T17:06:25","modified_gmt":"2026-01-12T17:06:25","slug":"asociaciones-microbianas-e-innovaciones-en-la-preparacion-de-aceitunas-verdes-por-fermentacion-lactica","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/asociaciones-microbianas-e-innovaciones-en-la-preparacion-de-aceitunas-verdes-por-fermentacion-lactica\/","title":{"rendered":"Asociaciones microbianas e innovaciones en la preparacion de aceitunas verdes por fermentacion lactica."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Somavilla Molina M. Carmen <\/strong><\/h2>\n<p>Se lleva a cabo, en primer lugar, un estudio de la actividad de ciertos microorganismos aislados de aceitunas, en relacion a la produccion-acumulacion de histamina, como molecula indicadora de posibles desviaciones de la fermentacion. Se introducen modificaciones en el proceso de elaboracion de aceitunas verdes por fermentacion lactica; profundizando en primer lugar, sobre la influencia de la concentracion salina en el crecimiento y acidogenesis lactica de las dos bacterias lacticas mas representativas del proceso:  \u00ablactobacillus plantarum\u00bb y \u00ableuconostoc mesenteroides\u00bb., tanto en cultivo puro como asociados entre si.  se llevan a cabo modificaciones en los tratamientos prefermentativo y fermentativo en orden a optimizar las ganancias en cualidades organolepticas y una mayor estabilidad microbiana, para alargar la vida media comercial del producto. Por ultimo se realizan innovaciones en la etapa postfermentativa de maduracion-conservacion en relacion a un ajuste acidez-lejia residual y una menor salinidad del fruto.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Asociaciones microbianas e innovaciones en la preparacion de aceitunas verdes por fermentacion lactica.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Asociaciones microbianas e innovaciones en la preparacion de aceitunas verdes por fermentacion lactica. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Somavilla Molina M. Carmen <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1991<\/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>Francisco Bravo Abad<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco Javier Lopez Andreu <\/li>\n<li>Jos\u00e9 Antonio Su\u00e1rez Lepe (vocal)<\/li>\n<li>Victor Arroyo Varela (vocal)<\/li>\n<li>Baldomero I\u00f1igo Leal (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Somavilla Molina M. Carmen Se lleva a cabo, en primer lugar, un estudio de la actividad 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":[160,14051,17,12112],"tags":[108484,6927,2438,16364,252127,16366],"class_list":["post-137551","post","type-post","status-publish","format-standard","hentry","category-bioquimica","category-fermentacion","category-quimica","category-quimica-microbiologica","tag-baldomero-inigo-leal","tag-francisco-bravo-abad","tag-francisco-javier-lopez-andreu","tag-jose-antonio-suarez-lepe","tag-somavilla-molina-m-carmen","tag-victor-arroyo-varela"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/137551","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=137551"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/137551\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=137551"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=137551"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=137551"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}