{"id":84528,"date":"2018-03-10T00:08:51","date_gmt":"2018-03-10T00:08:51","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/produccion-biotecnologica-de-compuestos-de-interes-alimentario\/"},"modified":"2018-03-10T00:08:51","modified_gmt":"2018-03-10T00:08:51","slug":"produccion-biotecnologica-de-compuestos-de-interes-alimentario","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/produccion-biotecnologica-de-compuestos-de-interes-alimentario\/","title":{"rendered":"Produccion biotecnologica de compuestos de interes alimentario"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jos\u00e9 Manuel Cruz Freire <\/strong><\/h2>\n<p>En esta tesis doctoral, se aborda la obtenci\u00f3n de compuestos de inter\u00e9s alimentario con elevado valor a\u00f1adido, a partir de las fracciones constituyentes de distintos materiales lignocelul\u00f3sicos (productos forestales, residuos agr\u00edcolas y agroindustriales) por medio de procesos que incluyen etapas de tratamiento qu\u00edmico y biotecnol\u00f3gico.  para el aprovechamiento de la fracci\u00f3n celul\u00f3sica, de diferentes productos de origen forestal (madera de pino y eucalipto) se estudian las condiciones de oprraci\u00f3n de los distintos procesos empleados para el fraccionamiento de la celulosa, que tras un proceso de sacarificaci\u00f3n, permiten obtener disoluciones de az\u00facares utilizables para la producci\u00f3n biotecnol\u00f3gica de astaxantina, un carotenoide de elevado valor econ\u00f3mico. Optimizando el proceso fermentativo y utilizando la levadura phaffia rhodozyma, se obtuvieron concentraciones volum\u00e9tricas m\u00e1ximas de 2.14 mg de carotenoides\/l, de los cuales un 81% corresponde a astaxantina.  para la utilizaci\u00f3n de la fracci\u00f3n hemicelul\u00f3sica de diferentes materias primas (madera de eucalipto, salvado de cebada y hojas y zuros de ma\u00edz), se emplearon tratamientos de prehidr\u00f3lisis \u00e1cida, mediante los cuales se obtienen disoluciones con elevado contenido en xilosa, que se emplearon para la producci\u00f3n biotecnol\u00f3gica de xilitol, un poliol, con elevado poder edulcorante y m\u00faltiples aplicaciones en la industria aliemntaria. Utilizando la levadura debaryomyces hansenii, en procesos en continuo con sistemas de recirculaci\u00f3n de c\u00e9lulas, se alcanzaron productividades volum\u00e9tricas m\u00e1ximas de 2.53 g de xilitol\/l.H, a partir de hidrolizados de salvado de cebada. Asimismo, se caracteriz\u00f3 el comportamiento dim\u00f3rfico de la levadura debaryomyces hansenii, en los procesos fermentativos sobre dichos hidrolizados.  simult\u00e1neamente a la generaci\u00f3n de disoluciones, se aislaron extractos, constituidos fundamentalmente por compuestos fen\u00f3licos, a los que se le<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Produccion biotecnologica de compuestos de interes alimentario<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Produccion biotecnologica de compuestos de interes alimentario <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jos\u00e9 Manuel Cruz Freire <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Vigo<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/05\/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>Juan  Carlos Paraj\u00f3 Li\u00f1ares<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan  manuel Lema rodicio <\/li>\n<li>Manuel Mota (vocal)<\/li>\n<li>teresa Amaral collago (vocal)<\/li>\n<li>angeles Sanroman braga (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jos\u00e9 Manuel Cruz Freire En esta tesis doctoral, se aborda la obtenci\u00f3n de compuestos de inter\u00e9s alimentario [&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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