{"id":78398,"date":"2018-03-09T23:24:02","date_gmt":"2018-03-09T23:24:02","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/la-autofagia-como-diana-para-la-mejora-genetica-de-levaduras-de-segunda-fermentacion-de-vinos-espumosos\/"},"modified":"2018-03-09T23:24:02","modified_gmt":"2018-03-09T23:24:02","slug":"la-autofagia-como-diana-para-la-mejora-genetica-de-levaduras-de-segunda-fermentacion-de-vinos-espumosos","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/la-autofagia-como-diana-para-la-mejora-genetica-de-levaduras-de-segunda-fermentacion-de-vinos-espumosos\/","title":{"rendered":"La autofagia como diana para la mejora gen\u00e9tica de levaduras de segunda fermentaci\u00f3n de vinos espumosos"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Eduardo Cebollero Presmanes <\/strong><\/h2>\n<p>El proceso de elaboraci\u00f3n del cava contempla un tiempo m\u00ednimo legal de 9 meses de envejecimiento del vino en contacto con las levadurasque han realizado la segunda fermentaci\u00f3n. Durante este tiempo las levaduras sufren un proceso de autolisis, por la cual liberan componentes de la degradaci\u00f3n celular al vino, confiri\u00e9ndole parte de sus caracter\u00edsticas distintivas. la autolisis est\u00e1 directamente relacionada con la calidad de los vinos obtenidos, generalmente obteni\u00e9ndose vinos de mejor calidad cuanto mayor es el tiepo de contacto del vino en contacto con las levaduras, y por lo tanto mayor es el rendimiento de la autolisis. Dada la lentitud a la que transcurre el proceso autol\u00edtico, la aceleraci\u00f3n de la autolisis podr\u00eda tener una importante relevancia tecnol\u00f3gica, puesto que permitir\u00eda obtener vinos de una mayor calidad en un menor tiempo. En esta tesis se construye una levadura industrial de segunda fermentaci\u00f3n con un fenotipo de autolisis acelerada aplicando la tecnolog\u00eda de la ingenier\u00eda gen\u00e9tica. Para ello, se transform\u00f3 una capa comercial con un alelo mutante que provocaba una desregulaci\u00f3n de la autofagia, un proceso de degradaci\u00f3n celular, que en esta tesis se demostr\u00f3 tener lugar bajo las condiciones de elaboraci\u00f3n del cava. Las levaduras obtenidas liberaban una mayor concentraci\u00f3n de amino\u00e1cidos y perd\u00edan biomasa m\u00e1s r\u00e1pidamente que sus respectivos controles, lo cual es indicativo de una autolisis acelerada.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>La autofagia como diana para la mejora gen\u00e9tica de levaduras de segunda fermentaci\u00f3n de vinos espumosos<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 La autofagia como diana para la mejora gen\u00e9tica de levaduras de segunda fermentaci\u00f3n de vinos espumosos <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Eduardo Cebollero Presmanes <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Aut\u00f3noma de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 25\/01\/2006<\/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>Ram\u00f3n Gonz\u00e1lez Garc\u00eda<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: daniel Ram\u00f3n vidal <\/li>\n<li>Jos\u00e9 Manuel Guillam\u00f3n navarro (vocal)<\/li>\n<li>carmen Polo sanchez (vocal)<\/li>\n<li> Maz\u00f3n calpena Mar\u00eda Jes\u00fas (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Eduardo Cebollero Presmanes El proceso de elaboraci\u00f3n del cava contempla un tiempo m\u00ednimo legal de 9 meses [&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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