{"id":72918,"date":"2018-03-09T23:17:47","date_gmt":"2018-03-09T23:17:47","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-sobre-enzimas-amilola%c2%adticas-de-las-levaduras-no-convencionales-phaffia-rhodozyma-y-schwanniomyces-occidentalis\/"},"modified":"2018-03-09T23:17:47","modified_gmt":"2018-03-09T23:17:47","slug":"estudio-sobre-enzimas-amilola%c2%adticas-de-las-levaduras-no-convencionales-phaffia-rhodozyma-y-schwanniomyces-occidentalis","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/estudio-sobre-enzimas-amilola%c2%adticas-de-las-levaduras-no-convencionales-phaffia-rhodozyma-y-schwanniomyces-occidentalis\/","title":{"rendered":"Estudio sobre enzimas amilol\u00edticas de las levaduras no convencionales phaffia rhodozyma y schwanniomyces occidentalis."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda  Dolores Marin Alberdi <\/strong><\/h2>\n<p>En este trabajo se ha obtenido una cepa industrial de saccharomyces cerevisiae panadera con capacidad amilol\u00edtica por inclusi\u00f3n en su genoma del gen swa 2 de schwanniomyces occidentales. La nueva cepa contiene dna exclusivamente de levaduras y presenta un alto nivel de aprovechamiento de almid\u00f3n.  la transformaci\u00f3n de las levaduras se llev\u00f3 a cabo mediante un proceso de integraci\u00f3n gen\u00f3mica dirigido allocus ilv2. El gen swa 2 se expresa de manera constitutiva bajo el promotor adh 1.  se ha estudiado el crecimiento, aprovechamiento de almid\u00f3n y capacidad fermentativa de la nueva cepa obtenida.  las pruebas de panaderia realizadas, revelaron que no se producen mejoras significativas al utilizar la cepa transformada de s. Cerevisiae. Nos planteamos, por tanto, la coexpresi\u00f3n de la -amilasa swa 2 con otro tipo de actividades amilol\u00edticas. Para ello, se estudi\u00f3 el sistema amilol\u00edtico de la levadura phaffia rhodozyma, como posible donador de actividades amilol\u00edticas.  la levadura phaffia rhodozyma ha sido ampliamente utilizada en la industria alimentaria ya que produce el pigmento astaxantina. En este trabajo, se estudia el crecimiento de la levadura sobre distintos sustratos y se analiza su sistema amilol\u00edtico.  se ha purificado una -glucosidasa extracelular de esta levadura utilizando cromatograf\u00eda de intercambio i\u00f3nico. El peso molecular de la prote\u00edna purificada es de 115+ &#8211; 7% seg\u00fan las pruebas de filtraci\u00f3n molecular en condiciones no desnaturalizantes.  los geles sds-page determinan que la prote\u00edna est\u00e1 compuesta de dos subunidades de aproximadamente 60 kda cada una. Las condiciones de m\u00e1xima actividad son 45\u00c2\u00b0c y ph 5,5. La enzima presenta una alta actividad sobre maltosa, maltotriosa y oligosac\u00e1ridos y no hidrolizalos sustratos que estan formados por enlaces a (1,6).  la nueva -glucosidasa presenta actividad transglicosidasa y puede ser utilizada para la sintesis de oligosac\u00e1ridos con capacidad prebi\u00f3t<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio sobre enzimas amilol\u00edticas de las levaduras no convencionales phaffia rhodozyma y schwanniomyces occidentalis.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio sobre enzimas amilol\u00edticas de las levaduras no convencionales phaffia rhodozyma y schwanniomyces occidentalis. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda  Dolores Marin Alberdi <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 25\/02\/2005<\/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>Mar\u00eda Fernandez Lobato<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Jimenez-Martinez <\/li>\n<li>germ\u00e1n Larriba calle (vocal)<\/li>\n<li>Francisco Rey iglesias (vocal)<\/li>\n<li> Plou gasca Francisco Jos\u00e9 (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Dolores Marin Alberdi En este trabajo se ha obtenido una cepa industrial de saccharomyces cerevisiae panadera [&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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