{"id":30343,"date":"2018-03-09T09:23:54","date_gmt":"2018-03-09T09:23:54","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-adecuacion-de-cepas-lacticas-autoctonas-aisladas-de-leche-cruda-de-oveja-guirra-para-la-elaboracion-de-queso\/"},"modified":"2018-03-09T09:23:54","modified_gmt":"2018-03-09T09:23:54","slug":"estudio-de-adecuacion-de-cepas-lacticas-autoctonas-aisladas-de-leche-cruda-de-oveja-guirra-para-la-elaboracion-de-queso","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-adecuacion-de-cepas-lacticas-autoctonas-aisladas-de-leche-cruda-de-oveja-guirra-para-la-elaboracion-de-queso\/","title":{"rendered":"Estudio de adecuaci\u00f3n de cepas l\u00e1cticas aut\u00f3ctonas aisladas de leche cruda de oveja guirra para la elaboraci\u00f3n de queso"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Joaquim Morais <\/strong><\/h2>\n<p>En este trabajo se caracterizaron tecnol\u00f3gicamente 169 cepas l\u00e1cticas aut\u00f3ctonas aisladas de leche cruda de oveja guirra, con el objetivo de seleccionar las cepas con buena aptitud quesera para utilizarlas posteriormente como fermento iniciador en la elaboraci\u00f3n de queso.  inicialmente se utilizaron m\u00e9todos cualitativos y cuantitativos para determinar las actividades lipol\u00edticas, proteol\u00edtica, acidificante y producci\u00f3n de gas de las cepas.  aproximadamente el 30% del total de cepas present\u00f3 buena capacidad acidificante bajando el ph de la leche a valores inferiores a 5 tras 24h de incubaci\u00f3n a 30\u00c2\u00bac. Cuatro cepas de lactobacilus paracasei subsp.Paracasei n\u00c2\u00ba 18,40,67 y 148, una de lactobacillus plantarum n\u00c2\u00ba 4 y una de lactobacillus pentosus n\u00c2\u00ba 65, presentaron buena capacidad preteol\u00edtica. Solamente una cepa de lactobacillus curvatus n\u00c2\u00ba 39 present\u00f3 los halos caracter\u00edsticos de lip\u00f3lisis alrededor de las colonias y otra de lactobacillus salivarius n\u00c2\u00ba 46 produjo gas.  de acuerdo a sus aptitudes tecnol\u00f3gicas, se seleccionaron diez cepas para la preparaci\u00f3n de los fermentos, que por lo general estuvieron constituidos por una cepa acidificante (lactococcus lactis subsp.Lactis) m\u00e1s una cepa proteol\u00edtica (lactobacillus paracasei subsp.Paracasei o lactobacillus plantarum o lactobacillus pentosus) m\u00e1s un cepa lipol\u00edtica (lactobacillus curvatus). con estos fermentos l\u00e1cticos aut\u00f3ctonos se elaboraron tres series de producciones de quesos, dos en planta piloto y una en industria y se realizaron an\u00e1lisis f\u00edsico-qu\u00edmicos (ph, extracto seco, grasa, sal, nitr\u00f3geno total), prote\u00f3lisis secundaria (nitr\u00f3geno soluble a ph 4,6 y amino\u00e1cidos libres totales) y organol\u00e9pticos (intensidad de olor y sabor, calidad de sabor, regusto y aceptaci\u00f3n general).  no se observaron diferencias importantes en la composici\u00f3n general de los quesos de todas las producciones. Sin embargo la concentraci\u00f3n de amino\u00e1cidos libre totales de lo<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de adecuaci\u00f3n de cepas l\u00e1cticas aut\u00f3ctonas aisladas de leche cruda de oveja guirra para la elaboraci\u00f3n de queso<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de adecuaci\u00f3n de cepas l\u00e1cticas aut\u00f3ctonas aisladas de leche cruda de oveja guirra para la elaboraci\u00f3n de queso <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Joaquim Morais <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de barcelona<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 27\/05\/2004<\/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>Buenaventura Guamis L\u00f3pez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: enrique Hernandez gimenez <\/li>\n<li> Trujillo mesa Antonio  Jos\u00e9 (vocal)<\/li>\n<li>albert Ibarz ribas (vocal)<\/li>\n<li>nabil Khayat khuri (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Joaquim Morais En este trabajo se caracterizaron tecnol\u00f3gicamente 169 cepas l\u00e1cticas aut\u00f3ctonas aisladas de leche cruda de [&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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