{"id":34714,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/accion-de-la-flora-fungica-durante-la-maduracion-de-los-embutidos\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"accion-de-la-flora-fungica-durante-la-maduracion-de-los-embutidos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/accion-de-la-flora-fungica-durante-la-maduracion-de-los-embutidos\/","title":{"rendered":"Accion de la flora fungica durante la maduracion de los embutidos."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Victor Manuel Toledo Lopez <\/strong><\/h2>\n<p>En el presente trabajo se ha estudiado el papel que desempe\u00f1an los mohos durante la maduraci\u00f3n de los embutidos. Para ello, se inocularon embutidos experimentales con diferentes cepas de mohos previamente aisladas y seleccionadas por su actividad enzim\u00e1tica in vitro sobre prote\u00ednas y grasas, extra\u00eddas a partir de carne de cerdo. Las cepas seleccionadas pertenecieron a los g\u00e9neros penicillium (4) y mucor (1). Asimismo, se utiliz\u00f3 un cultivo iniciador comercial constituido por p.  nalgiovense. Los embutidos se prepararon en tripa natural y tripa artificial. Los resultados m\u00e1s relevantes indican que no todos los mohos influyen con la misma intensidad en las caracter\u00edsticas sensoriales del embutido y que dicha influencia est\u00e1 directamente relacionada con su actividad enzim\u00e1tica. El tipo de tripa utilizado no parece tener ninguna influencia en las caracter\u00edsticas organol\u00e9pticas que los mohos aportan a los embutidos. El an\u00e1lisis sensorial realizado a los lotes inoculados con los diferentes mohos reflej\u00f3 claramente que en aqu\u00e9llos inoculados con las cepas de mucor, penicillium-3 (p.  olsonii) y penicillium-6 (p. Expansum) se mejoraron significativamente las caracter\u00edsticas organol\u00e9pticas del producto, por lo que se proponen como posibles integrantes de un cultivo iniciador.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Accion de la flora fungica durante la maduracion de los embutidos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Accion de la flora fungica durante la maduracion de los embutidos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Victor Manuel Toledo Lopez <\/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> Garcia Sanz M. Luisa<\/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>Elena Berm\u00fadez Polo (vocal)<\/li>\n<li> Mosso Romeo M. Angeles (vocal)<\/li>\n<li>Marta Calvo Rodriguez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Victor Manuel Toledo Lopez En el presente trabajo se ha estudiado el papel que desempe\u00f1an los mohos [&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":[4429,332,4526,1594],"tags":[6816,5576,4433,5577,23166,93394],"class_list":["post-34714","post","type-post","status-publish","format-standard","hentry","category-alimentos-proteinicos","category-ciencias-tecnologicas","category-conservacion-de-alimentos","category-tecnologia-de-los-alimentos","tag-elena-bermudez-polo","tag-garcia-sanz-m-luisa","tag-juan-antonio-ordonez-pereda","tag-marta-calvo-rodriguez","tag-mosso-romeo-m-angeles","tag-victor-manuel-toledo-lopez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/34714","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=34714"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/34714\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=34714"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=34714"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=34714"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}