{"id":154273,"date":"2026-01-12T17:11:00","date_gmt":"2026-01-12T17:11:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evolucion-de-la-flora-microbiana-del-queso-del-casar-identificacion-y-preparacion-de-cultivos-iniciadores\/"},"modified":"2026-01-12T17:11:00","modified_gmt":"2026-01-12T17:11:00","slug":"evolucion-de-la-flora-microbiana-del-queso-del-casar-identificacion-y-preparacion-de-cultivos-iniciadores","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/evolucion-de-la-flora-microbiana-del-queso-del-casar-identificacion-y-preparacion-de-cultivos-iniciadores\/","title":{"rendered":"Evolucion de la flora microbiana del queso del casar: identificacion y preparacion de cultivos iniciadores."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Blanca Poullet Navarro <\/strong><\/h2>\n<p>Se ha realizado el analisis de la evolucion de la flora microbiana del queso del casar de caceres a lo largo de la maduracion en 6 lotes de quesos elaborados en dos epocas estacionales distintas. Paralelamente se efectuaron determinaciones de ph, % nac1 y % h2o. A partir de los medios utilizados para el recuento de bacterias lacticas, se precedio al aislamiento e identificacion de cepas, de las que se identificaron a nivel de especie un total de 641. A continuacion se procedio a su seleccion como cultivos iniciadores, en funcion de su actividad acidificante, y las cepas seleccionadas fueron ensayadas en distintos experimentos en los que se inocularon a leche cruda, pasterizada y subpasterizada, utilizando distintas cepas, proporciones de inoculacion y variando algunos aspectos tecnologicos.  los quesos de los distintos experimentos fueron sometidos a valoracion organoleptica una vez maduros.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evolucion de la flora microbiana del queso del casar: identificacion y preparacion de cultivos iniciadores.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evolucion de la flora microbiana del queso del casar: identificacion y preparacion de cultivos iniciadores. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Blanca Poullet Navarro <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Extremadura<\/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>Germ\u00e1n Larriba Calle<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio  C\u00e1ndido G\u00f3mez Garc\u00eda <\/li>\n<li>Manuel N\u00fa\u00f1ez  Guti\u00e9rrez (vocal)<\/li>\n<li>Evaristo Cardell Cristellys (vocal)<\/li>\n<li>Miguel Angel Asensio Perez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Blanca Poullet Navarro Se ha realizado el analisis de la evolucion de la flora microbiana del queso [&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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