{"id":84981,"date":"2018-03-10T00:09:21","date_gmt":"2018-03-10T00:09:21","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/estudio-de-las-caracteristicas-microbiologica-y-fisico-quimicas-del-chorizo-de-cantimpalos-en-relacion-con-su-proceso-de-elaboracion-y-maduracion\/"},"modified":"2018-03-10T00:09:21","modified_gmt":"2018-03-10T00:09:21","slug":"estudio-de-las-caracteristicas-microbiologica-y-fisico-quimicas-del-chorizo-de-cantimpalos-en-relacion-con-su-proceso-de-elaboracion-y-maduracion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-medicas\/estudio-de-las-caracteristicas-microbiologica-y-fisico-quimicas-del-chorizo-de-cantimpalos-en-relacion-con-su-proceso-de-elaboracion-y-maduracion\/","title":{"rendered":"Estudio de las caracteristicas microbiologica y fisico-quimicas del chorizo de cantimpalos en relacion con su proceso de elaboraci\u00f3n y maduracion."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Jos\u00e9 Javier Sanz G\u00f3mez <\/strong><\/h2>\n<p>Se procedi\u00f3 a la caracterizaci\u00f3n organol\u00e9ptica, sensorial, qu\u00edmica, f\u00edsico-qu\u00edmica y microbiol\u00f3gica del chorizo de cantimpalos. Este es un embutido fermentado crudo curado elabordao en una zona situada al norte de la sierra de guadarrama, comprendiendo varios pueblos de la provincia de segovia, incluido cantimpalos. De estas investigaciones se deduce que este embutido presenta un contenido en grasa superior al descrito para otros chorizos elaborados en nuestro pa\u00eds y que la combinaci\u00f3n de diferentes par\u00e1metros relacionados conel grado de desecaci\u00f3ndle producto, la calidad y cantidad de las prote\u00ednas, el contenido en carne y el contenido en sal, permiten diferenciar con gran claridad los distintos modos de elaborar el chorizo de cantimpalos. Desde el punto de vista microbiol\u00f3gico se le puede considerar un chorizo seguro por la ausencia de microrganismos pat\u00f3genos generalmente asociados a este tipo de productos.  asimismo, se investig\u00f3 el comportameitno cualitativo y cuantitativo de grupos microbianos de inter\u00e9s tecnol\u00f3gico, alterante y santiatio a lo largo del proceso de elaboraci\u00f3ny maduraci\u00f3n de este embutido. Las bacterias ascidol\u00e1cticas mayoritatias en el chorizo de cantimaplos son laxtobacillus curvatus subsp. Curvatus y l. Saketi subspl carnosus, asil\u00e1ndose tambi\u00e9n carnobacterium y pediococcus. Cepas de lactobacilos y pediococos manifestaron antibiosos frente a microorganismos pat\u00f3genos gran positivos y gran negativos, staphylococus y kocuria fueron los g\u00e9neros de micrococ\u00e1ceas mayoritatios en este embutido. Candida zeylanoides y debaryomcyes hansenii fueronlas espceis de levaduras mayoritatias, aisl\u00e1ndose tambi\u00e9n cepas adscritas a los g\u00e9neros kluyveromyuces, pichia y yarrowia.  enteroccus faecium fue la especie manifestaron antibiosis frente a diferentes especies de listeria, pero no frente a la poblaci\u00f3n de bal aisladas de las mismas muestras. En ninguan de las muestras se aisl\u00f3 salmonella, yersinia e<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Estudio de las caracteristicas microbiologica y fisico-quimicas del chorizo de cantimpalos en relacion con su proceso de elaboraci\u00f3n y maduracion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Estudio de las caracteristicas microbiologica y fisico-quimicas del chorizo de cantimpalos en relacion con su proceso de elaboraci\u00f3n y maduracion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Jos\u00e9 Javier Sanz G\u00f3mez <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Le\u00f3n<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 13\/06\/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> Garcia Lopez M. Luisa<\/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>Jos\u00e9 Antonio Beltr\u00e1n gracia (vocal)<\/li>\n<li>carmen Casas Valencia (vocal)<\/li>\n<li>jordi Rovira carballido (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Jos\u00e9 Javier Sanz G\u00f3mez Se procedi\u00f3 a la caracterizaci\u00f3n organol\u00e9ptica, sensorial, qu\u00edmica, f\u00edsico-qu\u00edmica y microbiol\u00f3gica del chorizo [&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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