{"id":144981,"date":"1993-01-01T00:00:00","date_gmt":"1993-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aislamientos-de-especies-halofilas-pertenecientes-al-genero-vibrio-en-productos-de-la-pesca-comercializados-en-cataluna\/"},"modified":"1993-01-01T00:00:00","modified_gmt":"1993-01-01T00:00:00","slug":"aislamientos-de-especies-halofilas-pertenecientes-al-genero-vibrio-en-productos-de-la-pesca-comercializados-en-cataluna","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aislamientos-de-especies-halofilas-pertenecientes-al-genero-vibrio-en-productos-de-la-pesca-comercializados-en-cataluna\/","title":{"rendered":"Aislamientos de especies halofilas pertenecientes al genero vibrio en productos de la pesca comercializados en catalu\u00f1a"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Muntada Garriga Josep M. <\/strong><\/h2>\n<p>Se ha estudiado la poblacion de especies halofilas del genero vibrio en productos de la pesca de consumo habitual en catalu\u00f1a (peces, crustaceos y moluscos, frescos y congelados). Procediendose a determinar la influencia del tipo de muestra, procedencia, epoca de la toma de muestras y tiempo transcurrido entre la captura o congelacion y el momento del analisis.  por otra parte se ha estudiado la evolucion en el tiempo de una cepa de vibrio parahaemolyticus mantenida a distintas temperaturas y con una diferente carga inicial, en un homogeneizado esteril de ostron y agua de mar.  las especies mas frecuentemente aisladas han sido vibrio alginolyticus, v. Harvei y v. Parahaemolyticus.  se ha observado que la que la proporcion de los aislamientos no se ve influenciada por el tipo de muestra ni por la procedencia ni por la epoca del a\u00f1o de la toma de muestra. Observandose que la depuracion no elimina la poblacion de vibrios halofilos. Por otra parte, el tiempo de congelacion si tiene influencia sobre la disminucion de la poblacion inicial de los microorganismos estudiados. Respecto a la cepa estudiada de v.  parahaemolyticus, se ha observado que la inactivacion de la cepa a temperaturas de refrigeracion y congelacion depende la poblacion inicial y no de la temperatura empleada. Los analisis microbiologicos para el control de los productos de la pesca deberian incluir los vibrios halofilos con un limite comprendido entre 1,53 y 2,34 e 02\/g.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aislamientos de especies halofilas pertenecientes al genero vibrio en productos de la pesca comercializados en catalu\u00f1a<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aislamientos de especies halofilas pertenecientes al genero vibrio en productos de la pesca comercializados en catalu\u00f1a <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Muntada Garriga Josep M. <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de barcelona<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1993<\/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>M\u00aa Teresa Mora Ventura<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Herrera Marteache <\/li>\n<li>Carmen D\u00edez Marqu\u00e9s (vocal)<\/li>\n<li>Luis Polo Villar (vocal)<\/li>\n<li>Mar\u00eda  Pilar Conchello Moreno (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Muntada Garriga Josep M. Se ha estudiado la poblacion de especies halofilas del genero vibrio en productos [&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":[332,2130,1594],"tags":[3115,47522,20831,104449,259847,2394],"class_list":["post-144981","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-higiene-de-los-alimentos","category-tecnologia-de-los-alimentos","tag-antonio-herrera-marteache","tag-carmen-diez-marques","tag-luis-polo-villar","tag-maria-pilar-conchello-moreno","tag-muntada-garriga-josep-m","tag-ma-teresa-mora-ventura"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/144981","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=144981"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/144981\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=144981"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=144981"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=144981"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}