{"id":7443,"date":"1995-01-01T00:00:00","date_gmt":"1995-01-01T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/1995\/01\/01\/caracterizacion-biotecnologica-de-bacterias-lacticas-aisladas-de-masas-panarias-regulacion-de-la-produccion-de-acidos-en-funcion-de-parametros-ambientales\/"},"modified":"1995-01-01T00:00:00","modified_gmt":"1995-01-01T00:00:00","slug":"caracterizacion-biotecnologica-de-bacterias-lacticas-aisladas-de-masas-panarias-regulacion-de-la-produccion-de-acidos-en-funcion-de-parametros-ambientales","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/caracterizacion-biotecnologica-de-bacterias-lacticas-aisladas-de-masas-panarias-regulacion-de-la-produccion-de-acidos-en-funcion-de-parametros-ambientales\/","title":{"rendered":"Caracterizacion biotecnologica de bacterias lacticas aisladas de masas panarias: regulacion de la produccion de acidos en funcion de parametros ambientales."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Belinda Antu\u00f1a Cervera <\/strong><\/h2>\n<p>Se amplian los conocimientos acerca de la incorporacion de azucares por parte de bacterias lacticas aisladas de masas panarias. Tambien se llevan a cabo estudios fisiologicos de las cepas lactobacillus plantarum b31 y lactobacillus brevis b21 en medio mrs y en prefermentos.  la influencia del ph y de la temperatura en la capacidad de acidificacion de las bacterias seleccionadas se pone de manifiesto en un sistema en estado de no crecimiento y en el sistema continuo del ph-auxostat. La viabilidad practica de los resultados obtenidos se evalua mediante el analisis de panes elaborados con prefermentos obtenidos mediante distintos sistemas de fermentacion. El incremento de la produccion de acido acetico se obtiene mediante la adicion de un 1% de fructosa en medio mrs. La sensibilidad de la cepa l. Brevis b21 a la presencia de oxigeno se determina y se dise\u00f1a un proceso de aireacion directa del prefermento para la regulacion del nivel de la produccion de acido acetico manteniendo el nivel de la produccion de acido lactico sin que se produzca deshidratacion del prefermento ni formacion de espuma.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Caracterizacion biotecnologica de bacterias lacticas aisladas de masas panarias: regulacion de la produccion de acidos en funcion de parametros ambientales.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Caracterizacion biotecnologica de bacterias lacticas aisladas de masas panarias: regulacion de la produccion de acidos en funcion de parametros ambientales. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Belinda Antu\u00f1a Cervera <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1995<\/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> Martinez Anaya M. Antonia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Federico Uruburu Fern\u00e1ndez <\/li>\n<li>Guillermina Font Perez (vocal)<\/li>\n<li>Vicente Conejero Tom\u00e1s (vocal)<\/li>\n<li>Francisco Pi\u00f1aga Otamendi (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Belinda Antu\u00f1a Cervera Se amplian los conocimientos acerca de la incorporacion de azucares por parte de bacterias [&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":[35,332,249,278,20303,1594],"tags":[26815,4499,12115,1671,26816,7881],"class_list":["post-7443","post","type-post","status-publish","format-standard","hentry","category-ciencias-de-la-vida","category-ciencias-tecnologicas","category-fisiologia-bacteriana","category-microbiologia","category-panificacion","category-tecnologia-de-los-alimentos","tag-belinda-antuna-cervera","tag-federico-uruburu-fernandez","tag-francisco-pinaga-otamendi","tag-guillermina-font-perez","tag-Martinez-anaya-m-antonia","tag-vicente-conejero-tomas"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/7443","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=7443"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/7443\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=7443"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=7443"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=7443"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}