{"id":25643,"date":"2018-03-09T09:17:06","date_gmt":"2018-03-09T09:17:06","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-qua%c2%admico-nutricional-de-la-levadura-de-velo-de-flor-del-jerez-saccharomyces-cerevisiae-beticus\/"},"modified":"2018-03-09T09:17:06","modified_gmt":"2018-03-09T09:17:06","slug":"estudio-qua%c2%admico-nutricional-de-la-levadura-de-velo-de-flor-del-jerez-saccharomyces-cerevisiae-beticus","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ingenieria-y-tecnologia-quimicas\/estudio-qua%c2%admico-nutricional-de-la-levadura-de-velo-de-flor-del-jerez-saccharomyces-cerevisiae-beticus\/","title":{"rendered":"Estudio qu\u00edmico-nutricional de la levadura de velo de flor del jerez, saccharomyces cerevisiae beticus"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Fonseca Marques M. F\u00e1tima <\/strong><\/h2>\n<p>Se ha analizado la levadura film\u00f3gena saccharomyces cerevisiae (beticus), utilizada en la elaboraci\u00f3n del jerez y normalmente denominada levadura de flor. A efectos comparativos, los an\u00e1lisis se han realizado tambi\u00e9n en otras cepas: una cepa t\u00edpicamente fermentativa que no forma velo y una cepa de levadura alimentaria. En el caso de la cepa film\u00f3gena, se han estudiado sus caracter\u00edsticas qu\u00edmiconutricionales durante la fase fementativa y tambi\u00e9n en la fase de verlo.  durante la fase fermentativa de las cepas, los an\u00e1lisis demostraron una mayor viabilidad celular en el caso de la levadura de velo. Adem\u00e1s, se ha observado que las prote\u00ednas de la membrana de la levadura de velo presentaron un aumento considerable desde la fase fermentativa hasta la fase de velo (aproximadamente del 15 al 24%), mientras que los l\u00edpidos aumentaron s\u00f3lo del 5,8 al 6,4%.  los \u00e1cidos grasos mayoritariamente encontrados en todas las cepas han sido: palm\u00edtico, este\u00e1rico y oleico, aunque la levadura de velo present\u00f3 mayor contenido de \u00e1cido oleico que la cepa fermentativa (30% frente al 10%). por otra parte, al cambiar a la fase de velo, la levadura film\u00f3gena presenta un descenso de los contenidos de \u00e1cido plamitoleico y \u00e1cido este\u00e1rico, mientras que presenta un aumento de los contenidos de los \u00e1cidos oleico, beh\u00e9nico y lignoc\u00e9rico.  el perfil aminoac\u00eddico de la levadura de velo revel\u00f3 un patr\u00f3n equilibrado en comparaci\u00f3n con los datos de la fao (1991), presentando los amino\u00e1cidos sulfurados como limitantes y un alto contenido de lisina. Los estudios de calidad de la prote\u00edna de la levadura de velo indicaron una digestibilidad del orden del 82% en la fase fermentativa y del 83% en la fase film\u00f3gena. la puntuaci\u00f3n qu\u00edmica encontrada en las mismas ha sido de 73,6% y 75,2 respectivamente. El \u00edndice de pdcaas para la levadura de velo en la fase de velo ha resultado de 0,62 y el \u00edndice de meaa ha resultado de 89,55. las prote\u00ednas<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio qu\u00edmico-nutricional de la levadura de velo de flor del jerez, saccharomyces cerevisiae beticus<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio qu\u00edmico-nutricional de la levadura de velo de flor del jerez, saccharomyces cerevisiae beticus <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Fonseca Marques M. F\u00e1tima <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 C\u00e1diz<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 23\/09\/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>Luis P\u00e9rez Rodr\u00edguez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: manuel Gal\u00e1n vallejo <\/li>\n<li> D\u00edaz alonso Antonio  Luis (vocal)<\/li>\n<li>Manuel Medina carnicer (vocal)<\/li>\n<li>Fernando Romero guzman (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Fonseca Marques M. F\u00e1tima Se ha analizado la levadura film\u00f3gena saccharomyces cerevisiae (beticus), utilizada en la elaboraci\u00f3n [&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":[1506,332,305,1594,1593],"tags":[34689,26571,74591,8040,1718,1967],"class_list":["post-25643","post","type-post","status-publish","format-standard","hentry","category-cadiz","category-ciencias-tecnologicas","category-ingenieria-y-tecnologia-quimicas","category-tecnologia-de-los-alimentos","category-vino","tag-diaz-alonso-antonio-luis","tag-fernando-romero-guzman","tag-fonseca-marques-m-fatima","tag-luis-perez-rodriguez","tag-manuel-galan-vallejo","tag-manuel-medina-carnicer"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/25643","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=25643"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/25643\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=25643"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=25643"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=25643"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}