{"id":30822,"date":"2018-03-09T09:24:36","date_gmt":"2018-03-09T09:24:36","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-del-sistema-proteola%c2%adtico-de-debaryomyces-hansenii-aislada-de-embutidos-curados\/"},"modified":"2018-03-09T09:24:36","modified_gmt":"2018-03-09T09:24:36","slug":"caracterizacion-del-sistema-proteola%c2%adtico-de-debaryomyces-hansenii-aislada-de-embutidos-curados","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-del-sistema-proteola%c2%adtico-de-debaryomyces-hansenii-aislada-de-embutidos-curados\/","title":{"rendered":"Caracterizaci\u00f3n del sistema proteol\u00edtico de debaryomyces hansenii aislada de embutidos curados"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Bolumar Garc\u00eda Jos\u00e9 Tom\u00e1s <\/strong><\/h2>\n<p>La proteolisis es uno de los factores determinantes en el desarrollo del sabor y del aroma en embutidos curados fermentados. Por otra parte, debaryomyces hanseni, es la especie de levadura m\u00e1s abundante en embutidos curados fermentados, y su presencia se ha asociado con cambios proteol\u00edticos acontecidos en productos curados. As\u00ed pues, debido a la importancia del metabolismo proteico, tanto en la fisiolog\u00eda de las levaduras como en la tecnolog\u00eda de los productos c\u00e1rnicos curados y dado que no existen estudios bioqu\u00edmicos en los que se describan las caracter\u00edsticas y posibles funciones del sistema proteol\u00edtico de d.Hansenii, el objetivo de la presente tesis fue el estudio del sistema proteol\u00edtico de d.Hansenii, mediante la purificaci\u00f3n y la caracterizaci\u00f3n de las enzimas m\u00e1s importantes y el estudio de los factores que afectan a su s\u00edntesis.  as\u00ed, en primer lugar, se seleccion\u00f3 la cepa d.Hansenni cect 12487 por su mayor activida de proteol\u00edtica. Esta cepa fue capaz de hidrolizar las prote\u00ednas sarcopl\u00e1smicas de m\u00fasculo porcino generando p\u00e9ptidos y amino\u00e1cidos libres de importancia para el sbor, y como precursores de compuestos arom\u00e1ticos. la inoculaci\u00f3n de cultivos viables o extractos celulares permiti\u00f3 modular cualitativa y cuantitativamente los productos resultantes.  los estudios de purificaci\u00f3n y caracterizaci\u00f3n revelaron que el sistema proteol\u00edtico de d.Hansenii est\u00e1 constituido, al menos, por dos aminopeptidasas: una prol\u00edn aminopeptidasa (pap) y una argin\u00edn aminopeptidasa (aap); y dos endoproteasas: la proteasa a (pra) y la proteasa b (prb). La caracterizaci\u00f3n de est\u00e1s enzimas y su posible influencia durante el curado de productos c\u00e1rnicos se describe en los correspondientes apartados de la tesis doctoral.  en d.Hansenii, la producci\u00f3n de las enzimas proteol\u00edticas estudiadas, pap, aap, prb y pra, depende de las fuentes de nitr\u00f3geno y carbono utilizadas en el medio de cultivo y de la fase de creci<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizaci\u00f3n del sistema proteol\u00edtico de debaryomyces hansenii aislada de embutidos curados<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizaci\u00f3n del sistema proteol\u00edtico de debaryomyces hansenii aislada de embutidos curados <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Bolumar Garc\u00eda Jos\u00e9 Tom\u00e1s <\/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 17\/06\/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>Fidel Toldr\u00e1 Vilardell<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Antonio Ordo\u00f1ez pereda <\/li>\n<li>lorenzo De la hoz perales (vocal)<\/li>\n<li>pedro Roncal\u00e9s rabinal (vocal)<\/li>\n<li>amparo Querol sim\u00f3n (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Bolumar Garc\u00eda Jos\u00e9 Tom\u00e1s La proteolisis es uno de los factores determinantes en el desarrollo del sabor [&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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