{"id":35674,"date":"1998-01-01T00:00:00","date_gmt":"1998-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudi-de-diferents-tecniques-per-desenvolupar-la-fermentacio-malolactica-amb-o-enococcus-oeni\/"},"modified":"1998-01-01T00:00:00","modified_gmt":"1998-01-01T00:00:00","slug":"estudi-de-diferents-tecniques-per-desenvolupar-la-fermentacio-malolactica-amb-o-enococcus-oeni","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/estudi-de-diferents-tecniques-per-desenvolupar-la-fermentacio-malolactica-amb-o-enococcus-oeni\/","title":{"rendered":"Estudi de diferents tecniques per desenvolupar la fermentacio malolactica amb o enococcus oeni."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Sergi Maicas Prieto <\/strong><\/h2>\n<p>El an\u00e1lisis de diferentes sistemas alternativos a la fermentaci\u00f3n realizada de manera tradicional nos ha permitido determinar su aplicaci\u00f3n tecnol\u00f3gica. La obtenci\u00f3n de resultados favorables en la r\u00e1pida degradaci\u00f3n del \u00e1cido m\u00e1lico utilizando c\u00e9lulas no proliferantes depend\u00eda de la combinaci\u00f3n de diferentes factores como son el ph, la cepa utilizada y la concentraci\u00f3n inicial de in\u00f3culo. El establecimiento de un sistema de fermentaci\u00f3n en continuo permit\u00eda disminuir el tiempo necesario para realizar la fermentaci\u00f3n malol\u00e1ctica (fml) operando los biorreactores de manera satisfactoria durante 2-3 semanas. La inmovilizaci\u00f3n de o. Oeni sobre esponjas de celulosa con cadenas laterales de carga positiva (deae y de) ofreci\u00f3 resultados notablemente superiores a los detectados con otras sin carga lateral. Se observaron mejores tasas de absorci\u00f3n a valores de ph bajos atribuibles a una mayor interacci\u00f3n qu\u00edmica entre los grupos funcionales b\u00e1sicos y la suspensi\u00f3n celular ac\u00eddica. La utilizaci\u00f3n de estos sistemas, de forma individual o combinando varios de ellos, permitir\u00eda la realizaci\u00f3n de la fml de una manera m\u00e1s r\u00e1pida y controlada que la conseguida con una fermentaci\u00f3n tradicional.  adem\u00e1s en este trabajo se ha estudiado la metabolizaci\u00f3n de hexosas por o. Oeni bajo diferents condiciones ambientales con el objetivo de optimizar las condiciones de producci\u00f3n de cultivos iniciadores.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudi de diferents tecniques per desenvolupar la fermentacio malolactica amb o enococcus oeni.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudi de diferents tecniques per desenvolupar la fermentacio malolactica amb o enococcus oeni. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Sergi Maicas Prieto <\/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 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>Sergi Ferrer Soler<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Federico Uruburu Fern\u00e1ndez <\/li>\n<li>Albert Bordons  De Porrata-doria (vocal)<\/li>\n<li> Garcia Lopez Mar\u00eda  Dolores (vocal)<\/li>\n<li>Fernando Zamora Mar\u00edn (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Sergi Maicas Prieto El an\u00e1lisis de diferentes sistemas alternativos a la fermentaci\u00f3n realizada de manera tradicional nos [&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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