{"id":22849,"date":"2003-09-05T00:00:00","date_gmt":"2003-09-05T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aplicacion-de-bacterias-lacticas-productoras-de-bacteriocinas-en-bioconservacion\/"},"modified":"2003-09-05T00:00:00","modified_gmt":"2003-09-05T00:00:00","slug":"aplicacion-de-bacterias-lacticas-productoras-de-bacteriocinas-en-bioconservacion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aplicacion-de-bacterias-lacticas-productoras-de-bacteriocinas-en-bioconservacion\/","title":{"rendered":"Aplicaci\u00f3n de bacterias l\u00e1cticas productoras de bacteriocinas en bioconservaci\u00f3n"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Natalia Rilla Villar <\/strong><\/h2>\n<p>Las bacterias \u00e1cido l\u00e1cticas, especialmente los g\u00e9neros lactococcus, lactobacillus, leuconostroc, pediococcus y streptococcus, se utilizan habitualmente como cultivos iniciadores para la obtenci\u00f3n de alimentos y bebidas fermentadas, en los cuales producen cambios estructurales y sensoriales que aumentan el valor a\u00f1adido de la materia prima. Adem\u00e1s de contribuir a sus propiedades organol\u00e9pticas, la presencia de cultivos iniciadores en alimentos tambi\u00e9n contribuye a su conservaci\u00f3n por la producci\u00f3n \u00abin situ\u00bb de sustancias antimicrobianas como \u00e1cido l\u00e1ctico, per\u00f3xido de hidrogeno, bacteriocinas, etc. As\u00ed, el uso de bacterias l\u00e1cticas bacteriocinog\u00e9nicas como cultivos iniciadores o de bacteriocinas como aditivos de alimentos, puede ser interesante para controlar la germinaci\u00f3n de esporas en alimentos y el desarrollo de microorganismos pat\u00f3genos como bacillus cereus, clostridium botulinum, listeria monocytogenes, staphylococcus aureus, etc. Adem\u00e1s, algunas especies (lb.Acidophilus, lb.Casei, lb.Delbrueckii, lb.Gasseri, lb.Reutern) pueden colonizar el tracto gastro-intestinal, jugando un papel beneficioso en estos sistemas ya que antagonizan la colonizaci\u00f3n por pat\u00f3genos, mejoran la digestibilidad de ciertos alimentos y probablemente act\u00faan como agentes probi\u00f3ticos tanto en humanos como en animales.  en este contexto, los objetivos y resultados de nuestro trabajo fueron los siguientes:  1,- aislamiento e identificaci\u00f3n de cepas bacteriocinog\u00e9nicas purificaci\u00f3n de sus bacteriocinas. Las bacterias l\u00e1cticas productoras de bacteriocinas de origen silvestre constituyen una fuente de nuevos bioconservantes. Tanto es as\u00ed que, de 460 cepas aisladas de un queso artesanal asturiano (queso cas\u00edn), el 39% mostraron actividad antimicrobiana tipo bacteriocina, lo que pone de manifiesto que este fenotipo ofrece una clara ventaja selectiva para establecerse como poblaciones predominantes en este alimenteo fermentado. de estas cep<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aplicaci\u00f3n de bacterias l\u00e1cticas productoras de bacteriocinas en bioconservaci\u00f3n<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aplicaci\u00f3n de bacterias l\u00e1cticas productoras de bacteriocinas en bioconservaci\u00f3n <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Natalia Rilla Villar <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Santiago de compostela<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 09\/05\/2003<\/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>Ana Rodr\u00edguez Gonz\u00e1lez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  evaristo Suarez fernandez <\/li>\n<li>rufino Jim\u00e9nez d\u00edaz (vocal)<\/li>\n<li>lorenzo Pastrana castro (vocal)<\/li>\n<li>abelardo Margolles barros (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Natalia Rilla Villar Las bacterias \u00e1cido l\u00e1cticas, especialmente los g\u00e9neros lactococcus, lactobacillus, leuconostroc, pediococcus y streptococcus, se [&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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