{"id":31488,"date":"1997-01-01T00:00:00","date_gmt":"1997-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/caracterizacion-del-sistema-proteolitico-de-lactobacillus-casei-ssp-casei-ifpl-731-aislado-de-queso-de-cabra\/"},"modified":"1997-01-01T00:00:00","modified_gmt":"1997-01-01T00:00:00","slug":"caracterizacion-del-sistema-proteolitico-de-lactobacillus-casei-ssp-casei-ifpl-731-aislado-de-queso-de-cabra","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/caracterizacion-del-sistema-proteolitico-de-lactobacillus-casei-ssp-casei-ifpl-731-aislado-de-queso-de-cabra\/","title":{"rendered":"Caracterizacion del sistema proteolitico de lactobacillus casei ssp. casei ifpl 731 aislado de queso de cabra."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Pilar Fernandez De Palencia Delgado <\/strong><\/h2>\n<p>En esta tesis doctoral se ha caracterizado el sistema proteolitico de l. Casei ssp. Casei ifpl 731, realizandose asimismo un estudio de su contribucion a la proteolisis del queso en un sistema modelo. La proteinasa de pared celular de l. Casei 731 es una serin proteinasa fuertemente anclada a la membrana celular que no se libera en tampon libre de calcio. La masa molecular estimada es de 150kda, es muy inestable y presenta diferente comportamiento dependiendo del metodo de liberacion y de su union a la celula. El sistema aminopeptidasico de l. Casei731 esta formado por seis fracciones enzimaticamente activas. Se han purificado tres enzimas incluidas en ellas. Una cistein proteasa (aminopeptidasa general tipo c), una aminopeptidasa general tipo n y otra perteneciente a un grupo de aminopeptidasas no clasificadas. La aminopeptidasa c podria tener un papel importante en el desarrollo del sabor y aroma del queso, debido a su especificidad de sustrato. La actividad proteinasica es fundamental para el desarrollo en leche de l. Casei731. La deficiencia de actividades proteinasica y aminopeptidasica se traduce en una disminucion de nitrogeno aminico, por lo que ambas actividades son relevantes en la formacion de precursores del sabor y aroma. El solapamiento de especificidades de sustrato en las enzimas implicadas en la actividad peptidasica, permite obtener un perfil similar de aminoacidos libres, aun cuando exista una deficiencia de dicha actividad.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion del sistema proteolitico de lactobacillus casei ssp. casei ifpl 731 aislado de queso de cabra.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion del sistema proteolitico de lactobacillus casei ssp. casei ifpl 731 aislado de queso de cabra. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Pilar Fernandez De Palencia Delgado <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1997<\/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>Carmen Martin Hernandez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Francisco Javier Lopez Andreu <\/li>\n<li>Mercedes Ramos  Gonzalez (vocal)<\/li>\n<li>Manuela Juarez Iglesias (vocal)<\/li>\n<li> S. Jos\u00e9 Ferran Carmen (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Pilar Fernandez De Palencia Delgado En esta tesis doctoral se ha caracterizado el sistema proteolitico de l. [&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":[332,2390,1594],"tags":[87741,2438,6152,24122,87740,87742],"class_list":["post-31488","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-carmen-martin-hernandez","tag-francisco-javier-lopez-andreu","tag-manuela-juarez-iglesias","tag-mercedes-ramos-gonzalez","tag-pilar-fernandez-de-palencia-delgado","tag-s-jose-ferran-carmen"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/31488","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=31488"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/31488\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=31488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=31488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=31488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}