{"id":87938,"date":"2018-03-10T00:12:50","date_gmt":"2018-03-10T00:12:50","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/bacterias-lacticas-productoras-de-bacteriocinas-en-la-maduracion-dirigida-de-quesos-espanoles-de-pasta-prensada\/"},"modified":"2018-03-10T00:12:50","modified_gmt":"2018-03-10T00:12:50","slug":"bacterias-lacticas-productoras-de-bacteriocinas-en-la-maduracion-dirigida-de-quesos-espanoles-de-pasta-prensada","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/bacterias-lacticas-productoras-de-bacteriocinas-en-la-maduracion-dirigida-de-quesos-espanoles-de-pasta-prensada\/","title":{"rendered":"Bacterias lacticas productoras de bacteriocinas en la maduraci\u00f3n dirigida de quesos espa\u00f1oles de pasta prensada."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Sonia Garde Lopez-brea <\/strong><\/h2>\n<p>La reducci\u00f3n del per\u00edodo de maduraci\u00f3n del queso sin alterar sus caracter\u00edsticas organol\u00e9pticas representa unimportante ahorro econ\u00f3mico. La proteolisis es el fen\u00f3meno m\u00e1s importante durante la maduraci\u00f3n de la mayor\u00eda de las variedades de queso. La localizaci\u00f3nintracelular de la speptidasas del fermento hace muy conveniente la lisis celular en fases tempranas de la maduraci\u00f3n, con el fin de liberar el contenido enzim\u00e1tico a la matriz del queso y as\u00ed favorecer la formaci\u00f3n de p\u00e9ptidos peque\u00f1os y amino\u00e1cidos, compuestos responsables del aroma y precursores de \u00e9stos. La aplicaci\u00f3nd e bacterias l\u00e1cticas productoras de bacteriocinas capaces de provocar esta lisis celular supone un procedimiento ventajoso para acelearar la proteolisis del queso y con ello el proceso de maduraci\u00f3n.  el la elaboraci\u00f3n de queso, el empleo de e.Faecalis inia 4 productor de enterocina as-48 como adjunto al fermento ch-n01 origin\u00f3 una lisis temprana de las c\u00e9lulas del fermento que dio lugar a una aceleraci\u00f3nd e la proteolisis. las puntuaciones de intensidad y calidad de sabor del queso elaborado con un 0,10% del adjunto productor de bacteriocina fueron superiores a las del queso control a los 45 d\u00edas de maduraci\u00f3n.  se seleccion\u00f3 l. Lactis subsp. Lactis inia 415, una cepa productora de  nisina z y lacticina 481, como adjunto en la elaboraci\u00f3nd e queso. el fermento term\u00f3filo ft4, sensible a la nisina z y en menor medida a la lacticina 481, se emple\u00f3 como fuente de peptidasa. La adici\u00f3n del fermento term\u00f3filo ft4 aceler\u00f3 la proteolisis y afect\u00f3 favorablemente a la calidad y la intensidad de sabor. El empleo de l. Lactis subsp. Lactis inia 415 origin\u00f3 una lisis temprana de las c\u00e9lulas del fermento term\u00f3filo ft 4, dando lugar a una aceleraci\u00f3n de la proteolisis. El queso elaborado con el adjunto y el fermento term\u00f3filo obtuvo las mayores puntuaciones de calidad e intensidad de sabor.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Bacterias lacticas productoras de bacteriocinas en la maduraci\u00f3n dirigida de quesos espa\u00f1oles de pasta prensada.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Bacterias lacticas productoras de bacteriocinas en la maduraci\u00f3n dirigida de quesos espa\u00f1oles de pasta prensada. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Sonia Garde Lopez-brea <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Complutense de Madrid<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/12\/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>Manuel N\u00fa\u00f1ez  Guti\u00e9rrez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: carmen D\u00edez marqu\u00e9s <\/li>\n<li>carmen Pelaez Martinez (vocal)<\/li>\n<li>mercedes Ramos  gonzalez (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 Sonia Garde Lopez-brea La reducci\u00f3n del per\u00edodo de maduraci\u00f3n del queso sin alterar sus caracter\u00edsticas organol\u00e9pticas representa [&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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