{"id":86857,"date":"2000-09-10T00:00:00","date_gmt":"2000-09-10T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/produccion-de-endopoligalacturonasas-de-interes-tecnologico-mediante-cultivo-de-rhizopus-nigricans-sobre-subproductos-de-la-industria-alimentaria\/"},"modified":"2000-09-10T00:00:00","modified_gmt":"2000-09-10T00:00:00","slug":"produccion-de-endopoligalacturonasas-de-interes-tecnologico-mediante-cultivo-de-rhizopus-nigricans-sobre-subproductos-de-la-industria-alimentaria","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/produccion-de-endopoligalacturonasas-de-interes-tecnologico-mediante-cultivo-de-rhizopus-nigricans-sobre-subproductos-de-la-industria-alimentaria\/","title":{"rendered":"Produccion de endopoligalacturonasas de interes tecnologico mediante cultivo de rhizopus nigricans sobre subproductos de la industria alimentaria."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Hellin Garcia M. Pilar <\/strong><\/h2>\n<p>Se estudia la capacidad de rhizopus nigricans para crecer y producir enzimas sobre subproductos de la industria alimentaria: cortezas y pulpa de citricos-lim\u00f3n, naranja, satsuma y clementina-, bracteas de alcachofa, corteza de melon, fresas de destrio, piel de pera y hollejos de uva.  cada cultivo se desarrolla tanto en medio liquido como sobre substrato solido. En caso de los cultivos sumergidos la composici\u00f3n del medio fue la formulada por spalding. Los cultivos se inician inoculando los fermentadores con micelio de rhizopus nigricans y se mantienen durante veinte dias. Al finalizar el cultivo se determina la actividad enzim\u00e1tica y la composici\u00f3n del medio-carbohidratos, acidos organicos, oligouronidos y sustancias pecticas-en todos los cultivos realizados.  tambien se determina la composici\u00f3n de los solidos insolubles en alcohol, la matreria seca y la proporcion de aceite esencial de los subproductos, antes y despues del cultivo.  rhizopus nigricans se desarrolla mejor y produce mayores niveles de actividad edopoligalacturonasa sobre corteza de limon en cultivo sumergido (106.8 uv\/ml).  se determina el efecto del volumen inicial del medio de cultivo y de la concentraci\u00f3n inicial de substrato, sobre la producci\u00f3n de enzimas pectoliticos. los valores de endopoligalacturonasa mas elevados se obtienen en el cultivo con 850 ml de medio de cultivo y 16% p\/v de concentracion inicial de cortezas de limon triturado (160.0. Uv\/ml) a ph 3.10.  se determina el m\u00e1ximo de actividad de reacci\u00f3n de la endopoligalacturonasa a ph 5 y 40\u00c2\u00bac en todos los cultivos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Produccion de endopoligalacturonasas de interes tecnologico mediante cultivo de rhizopus nigricans sobre subproductos de la industria alimentaria.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Produccion de endopoligalacturonasas de interes tecnologico mediante cultivo de rhizopus nigricans sobre subproductos de la industria alimentaria. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Hellin Garcia M. Pilar <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 09\/10\/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>Jos\u00e9 Mar\u00eda Ros Garcia<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: jose Laencina sanchez <\/li>\n<li>Jos\u00e9 Antonio Su\u00e1rez lepe (vocal)<\/li>\n<li>Fernando Romero guzman (vocal)<\/li>\n<li>  (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Hellin Garcia M. Pilar Se estudia la capacidad de rhizopus nigricans para crecer y producir enzimas sobre [&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":[332,8235,1594],"tags":[26571,182103,16364,8798,145721],"class_list":["post-86857","post","type-post","status-publish","format-standard","hentry","category-ciencias-tecnologicas","category-murcia","category-tecnologia-de-los-alimentos","tag-fernando-romero-guzman","tag-hellin-garcia-m-pilar","tag-jose-antonio-suarez-lepe","tag-jose-laencina-sanchez","tag-jose-maria-ros-garcia"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/86857","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=86857"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/86857\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=86857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=86857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=86857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}