{"id":59030,"date":"2018-03-09T22:46:53","date_gmt":"2018-03-09T22:46:53","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aislamiento-caracterizacion-y-deteccion-precoz-de-bacteriofagos-de-streptococcus-thermophilus-en-la-industria-lactea\/"},"modified":"2018-03-09T22:46:53","modified_gmt":"2018-03-09T22:46:53","slug":"aislamiento-caracterizacion-y-deteccion-precoz-de-bacteriofagos-de-streptococcus-thermophilus-en-la-industria-lactea","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/tecnologia-de-los-alimentos\/aislamiento-caracterizacion-y-deteccion-precoz-de-bacteriofagos-de-streptococcus-thermophilus-en-la-industria-lactea\/","title":{"rendered":"Aislamiento, caracterizacion y deteccion precoz de bacteriofagos de streptococcus thermophilus en la industria lactea."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Alfonso Hernandez Magadan <\/strong><\/h2>\n<p>Las fermentaciones l\u00e1cticas son procesos microbiol\u00f3gicos de origen tradicional en todo el mundo. Sirven para conservar el alimento y, adem\u00e1s, conferir a los nuevos productos aromas, sabores y texturas deseables. Una de las incidencias m\u00e1s graves que se presentan en estas fermentaciones es el ataque de sus cultivos iniciadores por bacteri\u00f3fagos. Dicho ataque puede tener una insospechada importancia econ\u00f3mica, puesto que el proceso de fermentaci\u00f3n industrial puede retrasarse o incluso llegar a detenerse, afectando as\u00ed, a las caracter\u00edsticas organol\u00e9pticas del producto elaborado. Dentro de este sector, la industria l\u00e1ctea es una de las m\u00e1s afectadas. Todo ello ha llevado a la adopci\u00f3n de medidas preventivas y correctivas, para tratar de paliar este grave problema. En este trabajo se plante\u00f3 desarrollar procedimientos de control, que permitan evitar que los fermentos utilizados en las elaboraciones l\u00e1cteas industriales sean expuestos a sus fagos espec\u00edficos. Dichos procedimientos se basaron en el conocimiento exhaustivo de la biolog\u00eda de los fagos a los que nos enfrentamos, por eso se procedi\u00f3 al aislamiento y la caracterizaci\u00f3n de 28 bacteri\u00f3fagos que infectan a streptococcus thermophilus. Una vez caracterizados se procedi\u00f3 a la optimizaci\u00f3n y desarrollo de distintas t\u00e9cnicas de detecci\u00f3n precoz, utilizando la amplificaci\u00f3n de dna, mediante el empleo de la pcr. En principio, se dise\u00f1\u00f3 un sistema de pcr convencional para la detecci\u00f3n espec\u00edfica, en leche, del gen orf18 de los bacteri\u00f3fagos que infectan a s. Thermophilus, a partir de muestras industriales. Posteriormente se procedi\u00f3 a la ampliaci\u00f3n del mismo, con el desarrollo un sistema de detecci\u00f3n de bacteri\u00f3fagos industrialmente problem\u00e1ticos, que infectan las especies bacterianas lactococcus lactis, lactobacillus delbrueckii y s. Thermophilus mediante pcr m\u00faltiple. Finalmente, con el desarrollo de la t\u00e9cnica de pcr cuantitativa en tiempo real, se dise\u00f1\u00f3 un sistema m\u00e1s r\u00e1pido<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aislamiento, caracterizacion y deteccion precoz de bacteriofagos de streptococcus thermophilus en la industria lactea.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aislamiento, caracterizacion y deteccion precoz de bacteriofagos de streptococcus thermophilus en la industria lactea. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Alfonso Hernandez Magadan <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Oviedo<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/06\/2007<\/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> Alvarez Gonzalez  Miguel Angel<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal:  Rodicio rodicio Mar\u00eda  del rosario <\/li>\n<li> Diaz tejo Luis angel (vocal)<\/li>\n<li>Santiago Cal Miguel (vocal)<\/li>\n<li>Mar\u00eda Fernandez garcia (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Alfonso Hernandez Magadan Las fermentaciones l\u00e1cticas son procesos microbiol\u00f3gicos de origen tradicional en todo el mundo. Sirven [&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":[8846,2390,1594],"tags":[130428,56783,130429,9029,82919,83159],"class_list":["post-59030","post","type-post","status-publish","format-standard","hentry","category-oviedo","category-productos-derivados-de-los-lacteos","category-tecnologia-de-los-alimentos","tag-alfonso-hernandez-magadan","tag-alvarez-gonzalez-miguel-angel","tag-diaz-tejo-luis-angel","tag-maria-fernandez-garcia","tag-rodicio-rodicio-maria-del-rosario","tag-santiago-cal-miguel"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/59030","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=59030"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/59030\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=59030"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=59030"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=59030"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}