{"id":61512,"date":"2018-03-09T22:49:21","date_gmt":"2018-03-09T22:49:21","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/produccion-de-beta-glucano-por-pediococcus-parvulus-2-6-vias-metabolicas-optimizacion-de-su-sintesis-y-caracterizacion-reologica-del-glucano\/"},"modified":"2018-03-09T22:49:21","modified_gmt":"2018-03-09T22:49:21","slug":"produccion-de-beta-glucano-por-pediococcus-parvulus-2-6-vias-metabolicas-optimizacion-de-su-sintesis-y-caracterizacion-reologica-del-glucano","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/metabolismo-microbiano\/produccion-de-beta-glucano-por-pediococcus-parvulus-2-6-vias-metabolicas-optimizacion-de-su-sintesis-y-caracterizacion-reologica-del-glucano\/","title":{"rendered":"Produccion de beta-glucano por pediococcus parvulus 2.6: vias metabolicas, optimizacion de su sintesis y caracterizacion reologica del glucano"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Susana Eugenia Velasco Arbide <\/strong><\/h2>\n<p>Las bacterias l\u00e1cticas han sido y son utilizadas para la formaci\u00f3n de productos alimenticios, y a su vez para mejorar la preservaci\u00f3n de los mismos. La aparici\u00f3n de los alimentos funcionales ha hecho resurgir enormemente el inter\u00e9s por el desarrollo de alimentos beneficiosos para la salud. Pediococcus parvulus 2.6 sintetiza un exopolisac\u00e1rido (eps) cuya estructura es (1&#8212;3)-beta-d-glucano. Los beta-d-glucanos han suscitado un mayor inter\u00e9s debido a su amplio rango en la aplicaci\u00f3n industrial y particularmente por sus propiedades bioactivas y medicinales. la producci\u00f3n de beta-d-glucanos por bacterias l\u00e1cticas es en general baja. Con el objeto de aumentar su producci\u00f3n, en esta tesis se han estudiado los diferentes factores que incluyen tanto negativa como positivamente en el crecimiento, y en la producci\u00f3n de exopolisac\u00e1rido por esta cepa. Para la comprensi\u00f3n de la formaci\u00f3n de eps y del crecimiento bacteriano se han estudiado las v\u00edas metab\u00f3licas de asimilaci\u00f3n de az\u00facares y la v\u00eda de formaci\u00f3n de eps a partir de ciertos az\u00facares. los eps en la industria est\u00e1n siendo utilizados como espesantes y gelificantes de productos alimentarios, gracias a que no aportan sabor ni olor al alimento. Un punto importante para el desarrollo de nuevos alimentos es el conocimiento de las propiedades reol\u00f3gicas del eps, por ello se ha llevado a cabo la caracterizaci\u00f3n del beta-glucano. Estas caracter\u00edsticas e incluso sus aplicaciones m\u00e9dicas vienen determinadas por el peso molecular. Por ello, se ha determinado el peso molecular del beta-glucano sintetizado por p. Parvulus 2.6 en diferentes condiciones de cultivo.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Produccion de beta-glucano por pediococcus parvulus 2.6: vias metabolicas, optimizacion de su sintesis y caracterizacion reologica del glucano<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Produccion de beta-glucano por pediococcus parvulus 2.6: vias metabolicas, optimizacion de su sintesis y caracterizacion reologica del glucano <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Susana Eugenia Velasco Arbide <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Pa\u00eds vasco\/euskal herriko unibertsitatea<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 23\/11\/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>Ana Jes\u00fas Irastorza Iribas<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Galvez del postigo ruiz <\/li>\n<li>vicente Monedero garcia (vocal)<\/li>\n<li>M\u00aa carmen Torres manrique (vocal)<\/li>\n<li>pedro Francisco Mateos gonz\u00e1lez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Susana Eugenia Velasco Arbide Las bacterias l\u00e1cticas han sido y son utilizadas para la formaci\u00f3n de productos [&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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