{"id":77093,"date":"2005-10-11T00:00:00","date_gmt":"2005-10-11T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/modificacion-genetica-de-levaduras-va%c2%adnicas-industriales-para-mejorar-la-produccion-de-aroma-secundario\/"},"modified":"2005-10-11T00:00:00","modified_gmt":"2005-10-11T00:00:00","slug":"modificacion-genetica-de-levaduras-va%c2%adnicas-industriales-para-mejorar-la-produccion-de-aroma-secundario","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/modificacion-genetica-de-levaduras-va%c2%adnicas-industriales-para-mejorar-la-produccion-de-aroma-secundario\/","title":{"rendered":"\u00abmodificaci\u00f3n gen\u00e9tica de levaduras v\u00ednicas industriales para mejorar la producci\u00f3n de aroma secundario\u00bb"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Genoveva Uber Garc\u00eda <\/strong><\/h2>\n<p>El aroma de los vinos es una de las caracter\u00edsticas organol\u00e9pticas m\u00e1s importantes en la valoraci\u00f3n de su calidad vino, y muy importante en la valoracion de su calidad. Su naturaleza qu\u00edmica es muy compleja y dificil de caracterizar. Sin embargo, atendiendo a su origen de procedencia, se puede calsificar en tres grandes grupos: i) el aroma procedente de la variedad de uva, o aroma primario, ii) el aroma producido por la levadura a lo largo de la fermentaci\u00f3n, y que por tanto, deriva de su metabolismo, o aroma secundario, iii) el aroma terciario, o \u00abbouquet\u00bb producido por la transformaci\u00f3n del aroma durante el envejecimiento del vino, y que depende de las condiciones ambientales y f\u00edsico-qu\u00edmicas en que haya sido almacenado.  en el presente proyecto se aborda el incremento del aroma secundario originado por la levadura como metabolitos celulares (alcoholes secundarios y \u00e9steres) durante la fermentaci\u00f3n alcoh\u00f3lica. Para ello se dise\u00f1aron distintos tipos de estrategias de ingenieria metabolica:  1.1 interrupci\u00f3n y sobreexpresi\u00f3n regulada de las alcohol acetiltransferasas los codificadas por los genes atf1 y atf2 en levadura industrial t73 y en cepas de laboratorio.  1.2 interrupci\u00f3n de la \u00e9ster hidrolasa codificada por el gen iah1 en levaduras industriales y en cepas de laboratorio.  1.3 incremento de la producci\u00f3n de alcoholes primarios, en concreto el alcohol isoam\u00edlico, por:  i) sobreexpresi\u00f3n de la &amp;#945;-ceto\u00e1cido descarboxilasa codificada por el gen thi3.  ii) incremento del flujo metab\u00f3lico para la s\u00edntesis de leucina por deleci\u00f3n de las permeasas de amino\u00e1cidos en combinaci\u00f3n con la sobreexpresi\u00f3n del gen thi3 y\/o atf1.  de entre todas las estrategias ensayadas, la sobreexpresi\u00f3n controlada del gen atf1, result\u00f3 ser la m\u00e1s eficaz para conseguir una mayor acumulaci\u00f3n de estos compuestos arom\u00e1ticos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>\u00abmodificaci\u00f3n gen\u00e9tica de levaduras v\u00ednicas industriales para mejorar la producci\u00f3n de aroma secundario\u00bb<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 \u00abmodificaci\u00f3n gen\u00e9tica de levaduras v\u00ednicas industriales para mejorar la producci\u00f3n de aroma secundario\u00bb <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Genoveva Uber Garc\u00eda <\/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 10\/11\/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>Daniel Ram\u00f3n Vidal<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: albert Mas bar\u00f3n <\/li>\n<li>ram\u00f3n Gonz\u00e1lez Garc\u00eda (vocal)<\/li>\n<li>isabel L\u00f3pez calder\u00f3n (vocal)<\/li>\n<li> Gil ponce Jos\u00e9 vicente (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Genoveva Uber Garc\u00eda El aroma de los vinos es una de las caracter\u00edsticas organol\u00e9pticas m\u00e1s importantes en [&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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