{"id":71282,"date":"2018-03-09T23:15:55","date_gmt":"2018-03-09T23:15:55","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/efecto-de-la-utilizacion-de-cultivos-iniciadores-de-penicillium-chrysogenumppg222debaryomyces-hansenii-dh345-y-staphylococcus-xylosus-sx5ea-en-productos-carnicos\/"},"modified":"2018-03-09T23:15:55","modified_gmt":"2018-03-09T23:15:55","slug":"efecto-de-la-utilizacion-de-cultivos-iniciadores-de-penicillium-chrysogenumppg222debaryomyces-hansenii-dh345-y-staphylococcus-xylosus-sx5ea-en-productos-carnicos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/efecto-de-la-utilizacion-de-cultivos-iniciadores-de-penicillium-chrysogenumppg222debaryomyces-hansenii-dh345-y-staphylococcus-xylosus-sx5ea-en-productos-carnicos\/","title":{"rendered":"Efecto de la utilizaci\u00f3n de cultivos iniciadores de penicillium chrysogenumppg222,debaryomyces hansenii dh345 y staphylococcus xylosus sx5ea en productos c\u00e1rnicos."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mercedes Alonso Candela <\/strong><\/h2>\n<p>El objetivo fue evaluar la generaci\u00f3n de compuestos vol\u00e1tiles en carne por microorganismos aislados de jam\u00f3n para su utilizaci\u00f3n como cultivos iniciadores. Para estudiar la formaci\u00f3n de vol\u00e1tiles a partir de precursores simples de la carne, penicillium chrysogenum pg222, debaryomyces hansenii dh345 y staphylococcus xylosus sx5ea; se. Cultivaron en medio de cultivo con 5% nacl y amino\u00e1cidos (leucina, isoleucina, valina o fenilalanina) a 25\u00c2\u00b0c (estafilococo s a jo\u00c2\u00b0e), 30 d\u00edas analiz\u00e1ndose los vol\u00e1tiles generados.  se estudi\u00f3 su actividad individual y conjunta en tocino y carne est\u00e9riles de cerdo con 5% de nacl, incubando 30 d\u00edas a 18\u00c2\u00b0c con o sin adicionar leucina, isoleucina, fenilalanina o valina o la proteasa de aspergillus oryzae (flavourzyme(r)). Se analizaron \u00e1cidos grasos libres (agl), nitr\u00f3geno no proteico (nnp) y compuestos vol\u00e1tiles, y se evalu\u00f3 el olor de la carne mediante panel de catadores. Las cepas se inocularon conjuntamente en lomos que se maduraron en una industria, comparando su perfil de vol\u00e1tiles con un le,te inoculado con proteasa y con otro no inoculado. Las concentraciones de nnp y agl en carne inoculada fueron mayores que en la est\u00e9ril, increment\u00e1ndose hasta los 15 d\u00edas, para posteriormente descender. Los vol\u00e1tiles en muestras est\u00e9riles fueron siempre reducidos, y en ning\u00fan caso se detectaron derivados de amino\u00e1cidos. Las tres cepas generar,oncompuestos relacionados con la oxidaci\u00f3n lip\u00eddica (aldeh\u00eddos, cetonas yalcoholes lineales) y con el catabolismo aminoac\u00eddico, (aldeh\u00eddos ramificados y sus derivados alcoholes y \u00e1cidos), siendo el perfil en carne caracter\u00edstico para cada cepa. Entre los derivados de l\u00edpidos, destac\u00f3 la variedad de cetonas con s. Xylosus,\u00e9steres con d. hansenii y alcoholes con p. Chrysogenum. Dh345 y pg222 produjeron derivados de amino\u00e1cidos que aumentaron su concentraci\u00f3n al adicionar amino\u00e1cidos o flavourzyme(r). Sx5ea s\u00f3lo produjo derivados de amino\u00e1ci<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Efecto de la utilizaci\u00f3n de cultivos iniciadores de penicillium chrysogenumppg222,debaryomyces hansenii dh345 y staphylococcus xylosus sx5ea en productos c\u00e1rnicos.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Efecto de la utilizaci\u00f3n de cultivos iniciadores de penicillium chrysogenumppg222,debaryomyces hansenii dh345 y staphylococcus xylosus sx5ea en productos c\u00e1rnicos. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mercedes Alonso Candela <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Extremadura<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 18\/11\/2004<\/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>Miguel Angel Asensio Perez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Antonio Ordo\u00f1ez pereda <\/li>\n<li>carmen Garc\u00eda gonz\u00e1lez (vocal)<\/li>\n<li>Juan  Jos\u00e9 Cordoba ramos (vocal)<\/li>\n<li>teresa L\u00f3pez d\u00edaz (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mercedes Alonso Candela El objetivo fue evaluar la generaci\u00f3n de compuestos vol\u00e1tiles en carne por microorganismos aislados [&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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