{"id":40217,"date":"1999-01-01T00:00:00","date_gmt":"1999-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/desamargado-de-zumos-citricos-mediante-rhodococcus-fascians\/"},"modified":"1999-01-01T00:00:00","modified_gmt":"1999-01-01T00:00:00","slug":"desamargado-de-zumos-citricos-mediante-rhodococcus-fascians","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/desamargado-de-zumos-citricos-mediante-rhodococcus-fascians\/","title":{"rendered":"Desamargado de zumos citricos mediante rhodococcus fascians."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Lidia Garcia Cases <\/strong><\/h2>\n<p>El objeto de la presente tesis doctoral se centra en el uso de un sistema biotecnol\u00f3gico para reducir el contenido de limonina de los zumos de determinadas variedades de frutos c\u00edtricos de dif\u00edcil comercializaci\u00f3n debido al sabor amargo que esta sustancia les proporciona. El sistema est\u00e1 basado en la utilizaci\u00f3n de un microorganismo, rhodococcus fascians, que posee la maquinaria enzim\u00e1tica encargada de la transformaci\u00f3n de la limonina en otro compuesto no amargo.  la tesis se inicia con una revisi\u00f3n general que hace referencia fundamentalmente a los compuestos que producen el amargor en los zumos c\u00edtricos, centr\u00e1ndose en el estudio del principal responsable del sabor amargo, la limonina.  en el segundo cap\u00edtulo se analiza la capacidad de r. fascians para metabolizar limonina y sus posibles especies en disoluci\u00f3n a diferentes valores de ph, con el fin de conocer cu\u00e1l de las especies es elegida por las c\u00e9lulas como sustrato a los phs caracter\u00edsticos de los zumos c\u00edtricos. A estos valores de ph la capacidad catal\u00edtica de las c\u00e9lulas depende de la cantidad relativa de la especie limonina en el medio de reacci\u00f3n, pudiendo ser m\u00e1s activas aquellas rutas de metabolizaci\u00f3n que parten directamente de esta especie.  en el tercer cap\u00edtulo se aborda el estudio de las diferencias morfol\u00f3gicas y metab\u00f3licas de las dos formas celulares que r. Fascians presenta durante el proceso de desamargado. La forma celular cp (cocoide y rosa) ha mostrado mayor capacidad de metabolizaci\u00f3n de limonina que la ow (ovoide y blanca). La falta de ox\u00edgeno en el medio es la principal responsable de dicho cambio celular.  en el cap\u00edtulo cuarto se presentan los estudios realizados sobre la biodegradaci\u00f3n de la limonina en diferentes sistemas de operaci\u00f3n en continuo con c\u00e9lulas en suspensi\u00f3n, con un reactor de fibra hueca y un reactor tanque agitado con c\u00e9lulas inmovilizadas en espuma de poliuretano. Con el derivado inmovilizad<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Desamargado de zumos citricos mediante rhodococcus fascians.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Desamargado de zumos citricos mediante rhodococcus fascians. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Lidia Garcia Cases <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1999<\/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> Iborra Pastor Jos\u00e9 Luis<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Jos\u00e9 manuel Rold\u00e1n nogueras <\/li>\n<li>Juan  Luis Serra ferrer (vocal)<\/li>\n<li>felix ramon Romojaro almela (vocal)<\/li>\n<li>Luis Almela ruiz (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Lidia Garcia Cases El objeto de la presente tesis doctoral se centra en el uso de un [&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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