{"id":77102,"date":"2005-11-11T00:00:00","date_gmt":"2005-11-11T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/inactivacion-termica-de-sustancias-antimicrobianas-en-leche\/"},"modified":"2005-11-11T00:00:00","modified_gmt":"2005-11-11T00:00:00","slug":"inactivacion-termica-de-sustancias-antimicrobianas-en-leche","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/inactivacion-termica-de-sustancias-antimicrobianas-en-leche\/","title":{"rendered":"Inactivacion termica de sustancias antimicrobianas en leche"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Miguel Angel Zorraquino Lozano <\/strong><\/h2>\n<p>La presencia de residuos de sustancias antimicrobianas en la leche adem\u00e1s de suponer un riesgo de toxicidad para la salud p\u00fablica, es una de las principales preocupaciones de la industria lechera, ya que pueden influir gravemente sobre las propiedades tecnol\u00f3gicas de la leche. Adem\u00e1s, la informaci\u00f3n disponible sobre las caracter\u00edsticas de termoestabilidad de dichos residuos, en concreto, en lo referente a los tratamientos t\u00e9rmicos utilizados en los laboratorios de control y en la industria l\u00e1ctea es muy escasa.        Por ello se plante\u00f3 el estudio del efecto de cinco tratamientos t\u00e9rmicos  de la leche (40\u00c2\u00bac 10 minutos, 60\u00c2\u00bac 30 minutos, 83\u00c2\u00bac 10 minutos, 120\u00c2\u00bac 20 minutos y 140\u00c2\u00bac 10 segundos) sobre la presencia de 29 sustancias antimicrobianas pertenecientes al grupo de los betalact\u00e1micos, aminogluc\u00f3sidos, macr\u00f3lidos, quinolonas, tetraciclinas y sulfamidas.    Los antibi\u00f3ticos se han ensayado utilizando tres concentraciones diferentes. Las muestras de leche con antibi\u00f3ticos, tras ser tratadas t\u00e9rmicamente, se han analizado mediante un \u00absistema microbiol\u00f3gico multiplaca\u00bb (smmp), utilizando el microorganismo-sensor, medio de cultivo, y condiciones especificas (ph, temperatura y tiempo de incubaci\u00f3n) optimizadas para la detecci\u00f3n de cada grupo de antibi\u00f3ticos objeto de estudio. De los resultados obtenidos en el trabajo se concluye que el calentamiento de las muestras de leche a 40\u00c2\u00bac durante 10 minutos, no ocasiona inactivaci\u00f3n t\u00e9rmica en la mayor\u00eda de los antibi\u00f3ticos ensayados. El tratamiento a 83\u00c2\u00bac durante 10 minutos produce una p\u00e9rdida de actividad superior al 20% en algunas cefalosporinas, tetraciclinas y sulfametazina. La pasteurizaci\u00f3n baja (60\u00c2\u00bac-30 min.) Causa una leve inactivaci\u00f3n sobre los antibi\u00f3ticos betalact\u00e1micos, eritromicina, espiramicina y sulfamidas (6-25%), resultando algo m\u00e1s elevada en las tetraciclinas (18-31%). La esterilizaci\u00f3n convencional (120\u00c2\u00bac-20 min.) Origina inactivaciones eleva<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Inactivacion termica de sustancias antimicrobianas en leche<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Inactivacion termica de sustancias antimicrobianas en leche <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Miguel Angel Zorraquino Lozano <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 P\u00fablica de navarra<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 11\/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> Molina Pons Mar\u00eda  Pilar<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Antonio Purroy unanua <\/li>\n<li> Marco melero Juan  Carlos (vocal)<\/li>\n<li> Berruga fernandez Mar\u00eda  isabel (vocal)<\/li>\n<li>  (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Miguel Angel Zorraquino Lozano La presencia de residuos de sustancias antimicrobianas en la leche adem\u00e1s de suponer [&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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