{"id":41982,"date":"1999-01-01T00:00:00","date_gmt":"1999-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/lisis-de-bacterias-lacticas-y-su-influencia-en-la-proteolisis-del-queso-efecto-litico-causado-por-una-bacteriocina-producida-por-lactococcus-lactis-ifpl105\/"},"modified":"1999-01-01T00:00:00","modified_gmt":"1999-01-01T00:00:00","slug":"lisis-de-bacterias-lacticas-y-su-influencia-en-la-proteolisis-del-queso-efecto-litico-causado-por-una-bacteriocina-producida-por-lactococcus-lactis-ifpl105","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/lisis-de-bacterias-lacticas-y-su-influencia-en-la-proteolisis-del-queso-efecto-litico-causado-por-una-bacteriocina-producida-por-lactococcus-lactis-ifpl105\/","title":{"rendered":"Lisis de bacterias lacticas y su influencia en la proteolisis del queso. efecto litico causado por una bacteriocina producida por lactococcus lactis ifpl105."},"content":{"rendered":"<h2>Tesis doctoral de <strong> M. Carmen Martinez Cuesta <\/strong><\/h2>\n<p>Se estudia en primer lugar la capacidad autolitica y el sistema autolitico de cepas de lactococos y lactobacilos, particularmente lactococcus lactis ssp.Lactis ifpl359, su variante lac-, prt- lactococus lactis t1 y lactobacillus casei ifpl731, integrantes de un cultivo iniciador y su adjunto desarrollado en el departamento de ciencia y tecnolog\u00eda de productos lacteos, observandose que la capacidad autolitica es una caracteristica que depende de la cepa y el sistema autolitico es caracteristico de la especie. Se ha estudiado el efecto litico de la bacterriocina producida por lactocuccus lactis ifpl105, estableciendose la relaci\u00f3n existente entre la bacteriocina y sus sistema autolitico, concluyendo que la bacteriocina no provoca la lisis celular por si misma, sino que es necesaria la actuaci\u00f3n del sistema autolitico de la cepa sensible. asimismo se ha purificado la bacteriocina lantabiotico de dos peptidos, y caracterizado la regi\u00f3n genetica que codifica su biosintesis. finalmente se ha llevado a cabo el estudio de su aplicaci\u00f3n en un sistema modelo similar al queso en el que se ha observado como la utilizaci\u00f3n del microorganismo productor de bacteriocina l. Lactis ifpl105 (lac-) presenta muy buenas perspectivas para su aplicaci\u00f3n industrial en la elaboraci\u00f3n de queso, al provocar la lisis celular de adjuntos sensibles.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Lisis de bacterias lacticas y su influencia en la proteolisis del queso. efecto litico causado por una bacteriocina producida por lactococcus lactis ifpl105.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Lisis de bacterias lacticas y su influencia en la proteolisis del queso. efecto litico causado por una bacteriocina producida por lactococcus lactis ifpl105. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 M. Carmen Martinez Cuesta <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Polit\u00e9cnica de Madrid<\/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>Carmen Pelaez Martinez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: alfredo Gonz\u00e1lez salgueiro <\/li>\n<li>margarita Medina fernandez-regatillo (vocal)<\/li>\n<li>mercedes Ramos  gonzalez (vocal)<\/li>\n<li> Rodriguez gomez Juan  Miguel (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de M. Carmen Martinez Cuesta Se estudia en primer lugar la capacidad autolitica y el sistema autolitico 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 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":[332,16008,2390,1594],"tags":[16365,24565,105948,22573,24122,59327],"class_list":["post-41982","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-politecnica-de-madrid","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-alfredo-gonzalez-salgueiro","tag-carmen-pelaez-Martinez","tag-m-carmen-Martinez-cuesta","tag-margarita-medina-fernandez-regatillo","tag-mercedes-ramos-gonzalez","tag-rodriguez-gomez-juan-miguel"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/41982","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=41982"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/41982\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=41982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=41982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=41982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}