{"id":15301,"date":"2018-03-09T09:02:24","date_gmt":"2018-03-09T09:02:24","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/seleccion-de-cultivos-iniciadores-autoctonos-para-la-fabricacion-del-queso-de-cabra-de-tenerife\/"},"modified":"2018-03-09T09:02:24","modified_gmt":"2018-03-09T09:02:24","slug":"seleccion-de-cultivos-iniciadores-autoctonos-para-la-fabricacion-del-queso-de-cabra-de-tenerife","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/seleccion-de-cultivos-iniciadores-autoctonos-para-la-fabricacion-del-queso-de-cabra-de-tenerife\/","title":{"rendered":"Selecci\u00f3n de cultivos iniciadores aut\u00f3ctonos para la fabricaci\u00f3n del queso de cabra de tenerife"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Graciela P\u00e9rez Moriano <\/strong><\/h2>\n<p>En esta tesis doctoral se plante\u00f3 como principal objetivo la selecci\u00f3n de un cultivo iniciador aut\u00f3ctono para la elaboraci\u00f3n de quesos a escala semi-industrial. A partir de las bacterias aisladas del queso artesanal de tenerife se procedi\u00f3 a su identificaci\u00f3n mediante le empleo de t\u00e9cnicas fenot\u00edpicas cl\u00e1sicas y de t\u00e9cncias moleculares tanto fenot\u00edpicas como genot\u00edpicas, obtendiendo una interesante informaci\u00f3n de la distribuci\u00f3n de las cepas en los quesos de tenerife, que permiti\u00f3 establecer una base de partida para el dise\u00f1o y la preparaci\u00f3n de los cutlivos iniciadores. Posteriormente, las bacterias l\u00e1cticas aut\u00f3ctonas fueron sometidas a pruebas de aptitud tecnol\u00f3gica, realizando un estudio de las principales propiedades metab\u00f3licas que se encuentran implicadas en la maduraci\u00f3n del queso para cada una de las cepas. Por \u00fatlimo, se selecionaron cepas aut\u00f3ctonas pertenecientes a los g\u00e9neros lactococcus, lactobacillus y leuconostoc que fueron utilizadas como parte de un cultivo iniciador en la elaboraci\u00f3n de quesos a escala piloto y semi-industrial, en sucesivas tandas de elaboraci\u00f3n, sobre las que se estudi\u00f3 la evoluci\u00f3n de los quesos experimentales mediante an\u00e1lisis microbiol\u00f3gicos, bromatol\u00f3gicos y sensoriales, comparando los resultados obtendios con los quesos controles. Los resultados del an\u00e1lisis sensorial revelaron que la utilizaci\u00f3n de cultivos iniciadores aut\u00f3ctonos origina quesos con una mayor intensidad de sabor y una mejora de la valoraci\u00f3n total de los mismos con respecto a los cultivos iniciadores comerciales.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Selecci\u00f3n de cultivos iniciadores aut\u00f3ctonos para la fabricaci\u00f3n del queso de cabra de tenerife<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Selecci\u00f3n de cultivos iniciadores aut\u00f3ctonos para la fabricaci\u00f3n del queso de cabra de tenerife <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Graciela P\u00e9rez Moriano <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 La laguna<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 25\/01\/2002<\/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>Evaristo Cardell Cristellys<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: rafael Sentandreu ramon <\/li>\n<li>arturo Hardisson de la torre (vocal)<\/li>\n<li>Manuel N\u00fa\u00f1ez  guti\u00e9rrez (vocal)<\/li>\n<li>basilio Valladares hern\u00e1ndez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Graciela P\u00e9rez Moriano En esta tesis doctoral se plante\u00f3 como principal objetivo la selecci\u00f3n de un cultivo [&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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