{"id":34266,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/purificacion-y-caracterizacion-de-proteinasas-y-peptidasas-bacterianas-aplicacion-en-la-maduracion-acelerada-de-queso\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"purificacion-y-caracterizacion-de-proteinasas-y-peptidasas-bacterianas-aplicacion-en-la-maduracion-acelerada-de-queso","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/purificacion-y-caracterizacion-de-proteinasas-y-peptidasas-bacterianas-aplicacion-en-la-maduracion-acelerada-de-queso\/","title":{"rendered":"Purificacion y caracterizacion de proteinasas y peptidasas bacterianas. aplicacion en la maduracion acelerada de queso."},"content":{"rendered":"<h2>Tesis doctoral de <strong> \u00e1ngel Fern\u00e1ndez Mohedano <\/strong><\/h2>\n<p>En la presente tesis doctoral se estudi\u00f3, en primer lugar, la actividad proteol\u00edtica de 71 aislamientos de micrococos procedentes de leche cruda y quesos elaborados de leche cruda. La cepa de micrococcus sp. Inia 528 fue elegida para su estudio por su elevada actividad proteol\u00edtica sobre las case\u00ednas. Seguidamente se optimiz\u00f3 el crecimiento del microorganismo y la producci\u00f3n de una proteinasa extracelular en fermentador discontinuo. Las variables utilizadas fueron el ph, la temperatura y la composici\u00f3n del medio de cultivo. Posteriormente, se purific\u00f3 a homogeneidad la proteinasa extracelular utilizando diferentes t\u00e9cnicas y se caracteriz\u00f3 su actividad, as\u00ed como su composici\u00f3n. La siguiente etapa consisti\u00f3 en la descripci\u00f3n cuantitativa del crecimiento del microorganismo y de la producci\u00f3n de la proteinasa mediante un modelo cin\u00e9tico que ten\u00eda tres respuestas:  biomasa, fuente nitrogenada y proteinasa sintetizada. Con la finalidad de conocer la potencial aplicaci\u00f3n de la proteinasa en la maduraci\u00f3n acelerada de queso, se evalu\u00f3 el efecto de la adici\u00f3n de la proteinasa a leche de oveja en la fabricaci\u00f3n de queso manchego y a leche de vaca en la fabricaci\u00f3n de queso semiduro tipo hisp\u00e1nico. La aparici\u00f3n de un ligero sabor amargo en queso tipo hisp\u00e1nico elaborado con niveles altos de proteinasa plante\u00f3 la posibilidad de su reducci\u00f3n mediante la utilizaci\u00f3n de una peptidasa intracelular de br. Linens sr3, capaz de hidrolizar los p\u00e9ptidos causantes del amargor. La peptidasa fue purificada, caracterizada y adicionada conjuntamente con la proteinasa de micrococcus sp inia 528 a la leche de fabricaci\u00f3n en la maduraci\u00f3n acelerada de queso tipo hisp\u00e1nico.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Purificacion y caracterizacion de proteinasas y peptidasas bacterianas. aplicacion en la maduracion acelerada de queso.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Purificacion y caracterizacion de proteinasas y peptidasas bacterianas. aplicacion en la maduracion acelerada de queso. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 \u00e1ngel Fern\u00e1ndez Mohedano <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/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>Manuel N\u00fa\u00f1ez  Guti\u00e9rrez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Arturo Romero Salvador <\/li>\n<li>Jos\u00e9 Antonio Su\u00e1rez Lepe (vocal)<\/li>\n<li>Francisco Rodr\u00edguez Somolinos (vocal)<\/li>\n<li>Carmen Pelaez Martinez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de \u00e1ngel Fern\u00e1ndez Mohedano En la presente tesis doctoral se estudi\u00f3, en primer lugar, la actividad proteol\u00edtica 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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