{"id":26767,"date":"2003-10-11T00:00:00","date_gmt":"2003-10-11T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/produccion-purificacion-y-caracterizacion-bioqua%c2%admica-de-las-amilasas-extracelular-e-intracelular-de-streptococcus-bovis\/"},"modified":"2003-10-11T00:00:00","modified_gmt":"2003-10-11T00:00:00","slug":"produccion-purificacion-y-caracterizacion-bioqua%c2%admica-de-las-amilasas-extracelular-e-intracelular-de-streptococcus-bovis","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/politecnica-de-madrid\/produccion-purificacion-y-caracterizacion-bioqua%c2%admica-de-las-amilasas-extracelular-e-intracelular-de-streptococcus-bovis\/","title":{"rendered":"Producci\u00f3n, purificaci\u00f3n y caracterizaci\u00f3n bioqu\u00edmica de las amilasas extracelular e intracelular de streptococcus bovis"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Tinoco Martinez Juan  Gabriel <\/strong><\/h2>\n<p>El pozol (del n\u00e1huatl pozolli, que quiere decir espumoso), es una bebida refrescante que se elabora a partir de masa de ma\u00edz nixtamalizado. Para el consumo se prepara en agua y es fermentada de manera expontanea  aproximadamente 72 horas, del pozol se han aislado bacterias l\u00e1cticas, levaduras y mohos y son las bacterias l\u00e1cticas, las que le dan las caracter\u00edsticas organol\u00e9pticas a la bebida, para berberla se adiciona de sal, az\u00facar, miel de abeja o chile secos y molidos esta bebida es principalmente consumida por diversos grupos ind\u00edgenas y mestizos de los estados del sureste de m\u00e9xico: tabasco, chiapas, campeche, yucat\u00e1n y oaxaca. En este trabajo se identific\u00f3 mediante la t\u00e9cnica de secuenciaci\u00f3n del fragmento 16s del adnr el g\u00e9nero y especie de la cepa amilol\u00edtica aislada de una muestra de pozol de villahermosa, tabasco, m\u00e9xico, as\u00ed mismo se produjo, purific\u00f3 y caracteriz\u00f3 bioquimicamente las amilasas extracelular e intracelular de la cepa identificada como streptococcus bovis. La amilasa extracelular se induce una presencia de maltosa como \u00fanica a baja concentraci\u00f3n de ox\u00edgeno, ph 7.0 y a una temperatura de 37\u00c2\u00bac, y el peso molecular estimado de la enzima purificada mediante cromatograf\u00eda de afinidad se calcul\u00f3 en geles sds-page y fue de 69.500 da. La enzima purificada muestra un ph \u00f3ptimo de actividad de 7.5 es estable en un rango de ph que va de 6.0 a 8.5, la temperatura \u00f3ptima de actividad fue de 50\u00c2\u00bac, estable en un rango de temperatura de a40 a 60\u00c2\u00bac. La actividad enzim\u00e1tica se inhibe en presencia de hg2+ y se ve favorecida en presencia de ca2+ y mg2+, adem\u00e1s presenta un punto isoelectrico de 5.0, una t\u00edpica cin\u00e9tica de michaelis-menten de primer orden con una vmax=0.05679 umol\/ml min y una km=3.5058 mg\/ml. El patr\u00f3n de hidr\u00f3lisis de la amilasa extracelular dio como principal producto glucosa seguida de maltosa y maltotriosa en menor cantidad. La amilasa extracelular de streptococcus bovis se relaciona<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Producci\u00f3n, purificaci\u00f3n y caracterizaci\u00f3n bioqu\u00edmica de las amilasas extracelular e intracelular de streptococcus bovis<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Producci\u00f3n, purificaci\u00f3n y caracterizaci\u00f3n bioqu\u00edmica de las amilasas extracelular e intracelular de streptococcus bovis <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Tinoco Martinez Juan  Gabriel <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 10\/11\/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>Rafael Enamorado Solanes<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Callejo gonzalez M\u00aa Jes\u00fas <\/li>\n<li>Jos\u00e9 Bon corb\u00edn (vocal)<\/li>\n<li>Antonio Mulet pons (vocal)<\/li>\n<li>Jos\u00e9 Barcenilla moraleda (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Tinoco Martinez Juan Gabriel El pozol (del n\u00e1huatl pozolli, que quiere decir espumoso), es una bebida refrescante [&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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