{"id":34065,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/queso-castellano-caracterizacion-y-comportamiento-de-diversos-grupos-microbianos-durante-su-fabricacion-y-maduracion\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"queso-castellano-caracterizacion-y-comportamiento-de-diversos-grupos-microbianos-durante-su-fabricacion-y-maduracion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/queso-castellano-caracterizacion-y-comportamiento-de-diversos-grupos-microbianos-durante-su-fabricacion-y-maduracion\/","title":{"rendered":"Queso castellano. caracterizacion y comportamiento de diversos grupos microbianos durante su fabricacion y maduracion."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Roman Blanco M. Concepcion <\/strong><\/h2>\n<p>Se han investigado las caracter\u00edsticas f\u00edsico-qu\u00edmicas y microbiol\u00f3gicas del queso castellano as\u00ed como su evoluci\u00f3n &#8211; durante su fabricaci\u00f3n y maduraci\u00f3n &#8211; de diversos grupos microbianos (enterobacteriaceae, flora acidol\u00e1ctica, enterococcus, bacillus y clostridium).  tambi\u00e9n se han estudiado los factores que influyen en las alteraciones m\u00e1s frecuentes de este tipo de quesos y el riesgo que representan en relaci\u00f3n con la presencia de mohos toxig\u00e9nicos y micotoxinas. De los datos obtenidos cabe destacar: 1) la heterogeneidad del producto presente en el mercado, 2) la capacidad de supervivencia de ciertas enterobacterias, 3) la importancia de lactococcus lactis subsp. Lactis en su fabricaci\u00f3n, 4) la elevada incidencia de enterococcus raffinosus, 5) la presencia mayoritaria de cuatro especies de bacillus b.  licheniformis, b. Circulans, b. Coagulans y b. Pumilus), 6) los niveles elevados de clostridios, siendo frecuente la presencia de especies alterantes; 7) la importancia del control del ph y la actividad del agua para prevenir las alteraciones m\u00e1s frecuentes y 8) la presencia de \u00e1cido micofen\u00f3lico en algunos quesos enmohecidos. Tambi\u00e9n es interesante el hecho de que una cepa de aspergillus produjera afm1.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Queso castellano. caracterizacion y comportamiento de diversos grupos microbianos durante su fabricacion y maduracion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Queso castellano. caracterizacion y comportamiento de diversos grupos microbianos durante su fabricacion y maduracion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Roman Blanco M. Concepcion <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Le\u00f3n<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1998<\/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> Garcia Lopez M. Luisa<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Benito Moreno Garc\u00eda <\/li>\n<li>Mar\u00eda  Lourdes Cabezas Redondo (vocal)<\/li>\n<li>Ana Rodriguez Gonzalez (vocal)<\/li>\n<li> Fernandez Alvarez M. Fernanda (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Roman Blanco M. Concepcion Se han investigado las caracter\u00edsticas f\u00edsico-qu\u00edmicas y microbiol\u00f3gicas del queso castellano as\u00ed como [&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":[332,2130,4430,2390,1594],"tags":[8949,34807,92296,60174,20779,92295],"class_list":["post-34065","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-higiene-de-los-alimentos","category-leon","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-ana-rodriguez-gonzalez","tag-benito-moreno-garcia","tag-fernandez-alvarez-m-fernanda","tag-garcia-lopez-m-luisa","tag-maria-lourdes-cabezas-redondo","tag-roman-blanco-m-concepcion"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/34065","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=34065"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/34065\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=34065"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=34065"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=34065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}