{"id":77554,"date":"2005-02-12T00:00:00","date_gmt":"2005-02-12T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/microorganismos-probioticos-caracterizacion-y-aplicacion-en-productos-lacteos\/"},"modified":"2005-02-12T00:00:00","modified_gmt":"2005-02-12T00:00:00","slug":"microorganismos-probioticos-caracterizacion-y-aplicacion-en-productos-lacteos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/microorganismos-probioticos-caracterizacion-y-aplicacion-en-productos-lacteos\/","title":{"rendered":"Microorganismos probi\u00f3ticos: caracterizaci\u00f3n y aplicaci\u00f3n en productos l\u00e1cteos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Raquel Rodr\u00edguez Tato <\/strong><\/h2>\n<p>Se ha obtenido una colecci\u00f3n de 539 nuevos aislados de bacterias l\u00e1cticas y bifidobacterias a partir de 76 muestras de heces de 43 lactantes, para su empleo en la elaboraci\u00f3n de productos l\u00e1cteos.     se evaluaron las propiedades probi\u00f3ticas de 169 aislados mediante un estudio de la supervivencia al tracto gastointestinal in vitro, adhesi\u00f3n al tracto intestinal in vitro, actividad antimicrobiana y actividad hidrolasa de sales biliares.     la seguridad de los aislados se determin\u00f3 a partir de la evaluaci\u00f3n de la actividad mucinol\u00edtica, resistencia a antibi\u00f3ticos y producci\u00f3n de aminas bi\u00f3genas.     a partir de su crecimiento en leche se evaluaron algunas propiedades tecnol\u00f3gicas como la actividad acidificante, actividad proteol\u00edtica, producci\u00f3n de exopolisac\u00e1ridos, producci\u00f3n de \u00e1cido l\u00e1ctico y formaci\u00f3n de compuestos vol\u00e1tiles en un sistema modelo con el fin de determinar la influencia de nuestros aislados en las caracter\u00edsticas organol\u00e9pticas de los productos l\u00e1cteos as\u00ed como su viabilidad y estabilidad durante el procesado y almacenamiento.     los aislados con mayor potencial probi\u00f3tico y propiedades tecnol\u00f3gicas adecuadas se emplearon en la elaboraci\u00f3n de quesos y leches fermentadas.      adem\u00e1s se seleccion\u00f3 uno de los aislados por su supervivencia al tracto intestinal in vitro, su adhesi\u00f3n a las c\u00e9lulas caco-2 y su capacidad para excluir competitivamente de la adhesi\u00f3n a la cepa s.Choleraesuis cect 443 para la realizaci\u00f3n de ensayos con ratones con el fin de confirmar estas caracter\u00edsticas in vivo.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Microorganismos probi\u00f3ticos: caracterizaci\u00f3n y aplicaci\u00f3n en productos l\u00e1cteos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Microorganismos probi\u00f3ticos: caracterizaci\u00f3n y aplicaci\u00f3n en productos l\u00e1cteos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Raquel Rodr\u00edguez Tato <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 02\/12\/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>regatillo Medina Fernandez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  Antonio Ordo\u00f1ez pereda <\/li>\n<li>baltasar Mayo p\u00e9rez (vocal)<\/li>\n<li>teresa Requena rolan\u00eda (vocal)<\/li>\n<li>domingo Marquina d\u00edaz (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Raquel Rodr\u00edguez Tato Se ha obtenido una colecci\u00f3n de 539 nuevos aislados de bacterias l\u00e1cticas y bifidobacterias [&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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