{"id":53686,"date":"2018-03-09T22:41:23","date_gmt":"2018-03-09T22:41:23","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/biochemistry-and-physiology-of-rehydration-and-adaptation-of-active-dry-wine-yeast-for-winemaking\/"},"modified":"2018-03-09T22:41:23","modified_gmt":"2018-03-09T22:41:23","slug":"biochemistry-and-physiology-of-rehydration-and-adaptation-of-active-dry-wine-yeast-for-winemaking","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/biochemistry-and-physiology-of-rehydration-and-adaptation-of-active-dry-wine-yeast-for-winemaking\/","title":{"rendered":"Biochemistry and physiology of rehydration and adaptation of active dry wine yeast for winemaking"},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Novo Molimero Mar\u00eda  Teresa <\/strong><\/h2>\n<p>La fermentaci\u00f3n alcoh\u00f3lica es un proceso caracterizado por una serie de factores que inducen estr\u00e9s a la levadura, microorganismo responsable de su consecuci\u00f3n. La respuesta a estr\u00e9s por parte de la levadura es esencial para su supervivencia, adaptaci\u00f3n y crecimiento tanto en medios naturales como en procesos industriales (enolog\u00eda). Una de las principales caracter\u00edsticas para la optimizaci\u00f3n de la fermentaci\u00f3n  alcoh\u00f3lica es el establecimiento de cambios metab\u00f3licos y fisiol\u00f3gicos de la levadura despu\u00e9s de la inoculaci\u00f3n del mosto. Es en esta fase inicial donde la levadura ha de modelar r\u00e1pidamente su metabolismo para adquirir la m\u00e1xima ventaja en el nuevo medio de crecimiento. la industria enol\u00f3gica dispone de levaduras secas activas (lsa) seleccionadas que se inoculan en el mosto para un mejor control sobre el proceso fermentativo. estas levaduras secas requieren de una rehidrataci\u00f3n previa a su inoculaci\u00f3n el el mosto. La rehidrataci\u00f3n es un primer paso para asegurar el buen estado celular y, por tanto, una buena fermentaci\u00f3n alcoh\u00f3lica. El conocimiento de las respuestas metab\u00f3licas iniciales de la levadura desde un punto de vista bioqu\u00edmico y fisiol\u00f3gico fue el objetivo fundamental del presente trabajo. Los objetivos fijados fueron:  &#8211; an\u00e1lisis del metabolismo de trehalosa y gluc\u00f3geno (carbohidratos de reserva) en una cepa de levadura comercial durante la fermetaci\u00f3n alcoh\u00f3lica, como indicadores de respuesta a estr\u00e9s. Estudio de su metabolismo en condiciones v\u00ednicas, considerando como variables la temperatura de fermentaci\u00f3n (baja, 13\u00c2\u00bac y control, 25\u00c2\u00bac), contenido en nitr\u00f3geno (bajo 60 mg\/l, control 300 mg y elevado 1200mg\/l) y la rehidrataci\u00f3n y preadaptaci\u00f3n de la lsa.  &#8211; determinaci\u00f3n de las respuestas transcripcionales iniciales de la levadura inmediatamente despu\u00e9s de su innoculaci\u00f3n en el mosto. Se consider\u00f3 la presencia de az\u00facares fermentables, choque osm\u00f3tico y la activaci\u00f3n metab<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Biochemistry and physiology of rehydration and adaptation of active dry wine yeast for winemaking<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Biochemistry and physiology of rehydration and adaptation of active dry wine yeast for winemaking <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Novo Molimero Mar\u00eda  Teresa <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Rovira i virgili<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 30\/06\/2006<\/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>Albert Mas Bar\u00f3n<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: amparo Querol simon <\/li>\n<li>emilia Matallana redondo (vocal)<\/li>\n<li>paolo Guidicci (vocal)<\/li>\n<li>jean-marie Fran\u00ed\u00a7ois (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Novo Molimero Mar\u00eda Teresa La fermentaci\u00f3n alcoh\u00f3lica es un proceso caracterizado por una serie de factores que [&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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