{"id":75673,"date":"2018-03-09T23:20:58","date_gmt":"2018-03-09T23:20:58","guid":{"rendered":""},"modified":"2018-03-09T23:20:58","modified_gmt":"2018-03-09T23:20:58","slug":"aislamiento-e-identificacion-de-bacterias-lacticas-bacteriocinogenicas-de-leches-y-quesos-de-bufala-de-venezula-actividad-antimicrobiana-y-caracterizacion-bioqua%c2%admica-y-genetica-de-sus-bacterioc","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/aislamiento-e-identificacion-de-bacterias-lacticas-bacteriocinogenicas-de-leches-y-quesos-de-bufala-de-venezula-actividad-antimicrobiana-y-caracterizacion-bioqua%c2%admica-y-genetica-de-sus-bacterioc\/","title":{"rendered":"Aislamiento e identificaci\u00f3n de bacterias l\u00e1cticas bacteriocinog\u00e9nicas de leches y quesos de b\u00fafala de venezula: actividad antimicrobiana y caracterizaci\u00f3n bioqu\u00edmica y gen\u00e9tica de sus bacteriocinas."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Rosanna Citti De Petricone <\/strong><\/h2>\n<p>La leche y los derivados l\u00e1cteos constituyen unos de los alimentos de mayor riesgo en lo que respecta a la transmisi\u00f3n de listeria monocytogenes, bacteria causante de listeriosis, por lo que resulta necesario implementar mecanismos de control que impidan o minimicen la aparici\u00f3n de brotes de esta tox.Iinfecci\u00f3n alimentaria asociados al consumo de dichos productos. Por ello, desde hace tiempo las bacterias l\u00e1cticas productoras de bacteriocinas (bacteriocinog\u00e9nicas) y\/o sus metabolitos antimicrobianos (ej. Bacteriocinas) est\u00e1n recibiendo una gran atenci\u00f3n por su posible aplicaci\u00f3n como bioconservantes en la moderna industria l\u00e1ctea, como una barrera adicional en las estrategias combinadas de conservaci\u00f3n de los alimentos (tecnolog\u00eda de obst\u00e1culos). a este respecto, esta estrategia pennitiria incrementar la vida \u00fatil y seguridad de los alimentos, as\u00ed como reducir el empleo de adit\u00edvos  qu\u00edmicos y la intensidad de los tratamientos tecnol\u00f3gicos que pudieran interferir negativamente en su calidad organol\u00e9ptica y\/o nutricional. Por ello, en esta tesis doctoral se han aislado bacterias l\u00e1cticas de leches y quesos de b\u00fafala de venezuela con actividad bacteriocn1og\u00e9nica frente a microorganismos alterantes y pat\u00f3genos de los alimentos como, entre otros, l. Monocytogenes. Las bacterias l\u00e1cticas m\u00e1s interesantes se caracterizaron bioqu\u00edrnicamente (crecimiento a diferentes temperaturas, phs, concentraciones  de sales, medios selectivos, actividad ure\u00e1sica y hemol\u00edtica, susceptibilidad a diversos antibioticos, etc) y se identificaron taxon\u00f3micamente a nivel de g\u00e9nero y especie mediante diversas pruebas bioqu\u00edrnicas y enzim\u00e1ticas, fermentaci\u00f3n de l\u00fadratos de carbono (sistemas api), electroforesis de protrinas totales (sds-p age) y secuenciaci\u00f3n del adnr l6s e l\u00fabridaci\u00f3n adn:adn. asimismo, se procedi\u00f3 a la caracterizaci\u00f3n gen\u00e9tica (pcr, perfil plasmidico y secuenciaci\u00f3n nucleot\u00eddica) .Y\/o inmunoqu\u00edrnica (ensayos<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aislamiento e identificaci\u00f3n de bacterias l\u00e1cticas bacteriocinog\u00e9nicas de leches y quesos de b\u00fafala de venezula: actividad antimicrobiana y caracterizaci\u00f3n bioqu\u00edmica y gen\u00e9tica de sus bacteriocinas.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aislamiento e identificaci\u00f3n de bacterias l\u00e1cticas bacteriocinog\u00e9nicas de leches y quesos de b\u00fafala de venezula: actividad antimicrobiana y caracterizaci\u00f3n bioqu\u00edmica y gen\u00e9tica de sus bacteriocinas. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Rosanna Citti De Petricone <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 13\/07\/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>Luis Miguel Cintas Izarra<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Mar\u00eda del rosario Mart\u00edn de santos <\/li>\n<li>rosa Mar\u00eda Del campo  moreno (vocal)<\/li>\n<li>Francisco G\u00f3mez giraldez (vocal)<\/li>\n<li>Luis Mar\u00eda Asensio gil (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Rosanna Citti De Petricone La leche y los derivados l\u00e1cteos constituyen unos de los alimentos de mayor [&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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