{"id":18909,"date":"2002-12-09T00:00:00","date_gmt":"2002-12-09T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/seleccion-de-cepas-de-oenococcus-oeni-inciadoras-de-la-fermentacion-malolactica-resistentes-a-fagos\/"},"modified":"2002-12-09T00:00:00","modified_gmt":"2002-12-09T00:00:00","slug":"seleccion-de-cepas-de-oenococcus-oeni-inciadoras-de-la-fermentacion-malolactica-resistentes-a-fagos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/seleccion-de-cepas-de-oenococcus-oeni-inciadoras-de-la-fermentacion-malolactica-resistentes-a-fagos\/","title":{"rendered":"Selecci\u00f3n de cepas de oenococcus oeni inciadoras de la fermentaci\u00f3n malol\u00e1ctica, resistentes a fagos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Alberto Esparcia Barcel\u00f3 <\/strong><\/h2>\n<p>La fermentaci\u00f3n malol\u00e1ctica (fml) consiste en la biotransformaci\u00f3n del \u00e1cido l(-) malico en \u00e1cido l(+) l\u00e1ctico y co2 por parte de las bacterias l\u00e1cticas (preferentemente oenococcus oeni), proceso que sucede normalmente en los vinos, tras la fermentaci\u00f3n alcoh\u00f3lica. Dicho proceso aporta una serie de beneficios al vino (desacidificaci\u00f3n natural del vino, estabilidad microbiol\u00f3gica, producci\u00f3n de compuestos vol\u00e1tiles en peque\u00f1as cantidades, etc.). Es por ello que es un proceso importante en la elaboraci\u00f3n de la mayor parte de vinos negros y algunos blancos.  la fml puede resultar inhibida en ocasiones, y ciertos autores indicaron el ataque de bacteri\u00f3fagos a c\u00e9lulas de o.Oeni como posible causa de inhibici\u00f3n. en nuestra tesis:  * demostramos la presencia de fagos libres de o.Oeni. En el 20% de vinos, mostos y uvas. En un sondeo en la zona d.O. Utiel-requena, los t\u00edtulos f\u00e1gicos resultaron bajos, y no se pudo correlacionar presencia de fagos con inhibici\u00f3n de la fml.  * el 70% de las cepas de o.Oeni de la zona eran los og\u00e9nicas. Las tasas de inducci\u00f3n espont\u00e1nea fueron bajas.  * caracterizamos varios fagos de o.Oeni biol\u00f3gica y molecularmente.  * demostramos la posibilidad de lisis de cultivos v\u00ednicos de o.Oeni por fagos, si bien solo en unas condiciones muy determinadas, por lo que pensamos que el fen\u00f3meno es poco habitual en condiciones reales.  * obtuvimos 8 cepas de o.Oeni resistentes a fagos y las caracterizamos biol\u00f3gica, molecular y tecnol\u00f3gicamente.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Selecci\u00f3n de cepas de oenococcus oeni inciadoras de la fermentaci\u00f3n malol\u00e1ctica, resistentes a fagos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Selecci\u00f3n de cepas de oenococcus oeni inciadoras de la fermentaci\u00f3n malol\u00e1ctica, resistentes a fagos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Alberto Esparcia Barcel\u00f3 <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 12\/09\/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>Sergi Ferrer Soler<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: federico Uruburu fern\u00e1ndez <\/li>\n<li>Jos\u00e9 Antonio Su\u00e1rez lepe (vocal)<\/li>\n<li>albert Bordons  de porrata-doria (vocal)<\/li>\n<li>Jes\u00fas Manuel Cantoral fern\u00e1ndez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Alberto Esparcia Barcel\u00f3 La fermentaci\u00f3n malol\u00e1ctica (fml) consiste en la biotransformaci\u00f3n del \u00e1cido l(-) malico en \u00e1cido [&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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