{"id":83957,"date":"2018-03-10T00:08:08","date_gmt":"2018-03-10T00:08:08","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudios-fisico-quimicos-y-biologicos-de-la-bacteriocina-as-48\/"},"modified":"2018-03-10T00:08:08","modified_gmt":"2018-03-10T00:08:08","slug":"estudios-fisico-quimicos-y-biologicos-de-la-bacteriocina-as-48","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-vida\/estudios-fisico-quimicos-y-biologicos-de-la-bacteriocina-as-48\/","title":{"rendered":"Estudios fisico-quimicos y biologicos de la bacteriocina as-48"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Hikmate Abriquel <\/strong><\/h2>\n<p>El presente trabajo trata de los aspectos f\u00edsico-qu\u00edmicos y biol\u00f3gicos de la bacteriocina as-48 producida por enterococcus faecalis. Se ha logrado optimizar las condiciones \u00f3ptimas de producci\u00f3n de la prote\u00edna en cultivos cerrados utilizando para ello alta densidad de in\u00f3culo y mantenimiento de intervalos de ph proximos a 6.  se ha demostrado que as-48 se puede encontrar en una disoluci\u00f3n en diferentes estados de agregaci\u00f3n (mon\u00f3meros, d\u00edmeros, ter\u00e1meros, etc). Sin embargo, el estado de agregaci\u00f3n est\u00e1 directamente influenciado por factores externos co mo la propia concentraci\u00f3n de la prote\u00edna en soluci\u00f3, el ph, la temperatura, presencia de mol\u00e9culas org\u00e1nicas, entre otros.  la actividad de la bacteriocina sobre cepas sensibles est\u00e1 directamente relacionada con la estructura de la prote\u00edna en soluci\u00f3n. As\u00ed, las bacterias gramnegativas son mas sensibles a la bacteriocina as-48 cuando se ensayan a phs \u00e1cidos (cercanos a 4), donde la prote\u00edna se encuentra en estado monom\u00e9rico. en cambio, las bacterias grampositivas son mas sensibles cuando la bacteriocina se ensaya a ph pr\u00f3ximos a la neutralidad, valores en los que detectan olig\u00f3meros.  asimismo se ha establecido las condiciones \u00f3ptimas para la inhibici\u00f3nd e cepas enterotoxig\u00e9ncias vehiculizadas por alimentos, tales como diversas especies de salmonella  y bacillus cerus, lo que abre intersantes perspectivas biotecnol\u00f3gicas de la bacteriocina as-48 como conservante en la manufacturaci\u00f3n de alimentos.  por \u00faltimo el trabajos se ha completado por un estudio brillante del comportamiento de la prote\u00edna as-48 en monocapas lip\u00eddicas, lo que permite explicar en gran parte la actividad biol\u00f3gica de as-48 de acuerdo consus caracter\u00edsticas fisico-quim\u00edcas.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudios fisico-quimicos y biologicos de la bacteriocina as-48<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudios fisico-quimicos y biologicos de la bacteriocina as-48 <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Hikmate Abriquel <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Granada<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 30\/03\/2000<\/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>Mercedes Maqueda Abreu<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: pablo Hernandez cruza <\/li>\n<li>Ana Rodriguez gonzalez (vocal)<\/li>\n<li>Mar\u00eda  Jos\u00e9 Galvez ruiz (vocal)<\/li>\n<li>rufino Jim\u00e9nez d\u00edaz (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Hikmate Abriquel El presente trabajo trata de los aspectos f\u00edsico-qu\u00edmicos y biol\u00f3gicos de la bacteriocina as-48 producida [&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 center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[35,332,2130,278,3640,2601,1714,1594],"tags":[8949,177631,121928,35872,2596,25379],"class_list":["post-83957","post","type-post","status-publish","format-standard","hentry","category-ciencias-de-la-vida","category-ciencias-tecnologicas","category-higiene-de-los-alimentos","category-microbiologia","category-microbiologia-industrial","category-procesos-microbianos","category-tecnologia-bioquimica","category-tecnologia-de-los-alimentos","tag-ana-rodriguez-gonzalez","tag-hikmate-abriquel","tag-maria-jose-galvez-ruiz","tag-mercedes-maqueda-abreu","tag-pablo-hernandez-cruza","tag-rufino-jimenez-diaz"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/83957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/comments?post=83957"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/83957\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=83957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=83957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=83957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}