{"id":89141,"date":"2001-02-03T00:00:00","date_gmt":"2001-02-03T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/el-genero-enterococcus-en-la-maduracion-del-queso-idiazabal-identificacion-y-caracterizacion-tecnologica-de-cepas-para-la-elaboracion-de-un-cultivo-iniciador-autoctono\/"},"modified":"2001-02-03T00:00:00","modified_gmt":"2001-02-03T00:00:00","slug":"el-genero-enterococcus-en-la-maduracion-del-queso-idiazabal-identificacion-y-caracterizacion-tecnologica-de-cepas-para-la-elaboracion-de-un-cultivo-iniciador-autoctono","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-tecnologicas\/el-genero-enterococcus-en-la-maduracion-del-queso-idiazabal-identificacion-y-caracterizacion-tecnologica-de-cepas-para-la-elaboracion-de-un-cultivo-iniciador-autoctono\/","title":{"rendered":"El genero enterococcus en la maduracion del queso idiazabal. identificacion y caracterizacion tecnologica de cepas para la elaboracion de un cultivo iniciador autoctono."},"content":{"rendered":"<h2>Tesis doctoral de <strong>  Ara\u00f1a Azparren M. Ines <\/strong><\/h2>\n<p>Se ha realizado una extensa bibliografia que comprende: el queso d.O. idiazabal, microorganismos que participan en el afinado de los quesos, enterococos:historia taxonomica, caracteristicas generales, incidencia en el queso, funciones durante la maduracion y metodos de identificacion.  se identificaron cepas de entrecocos aisladas a partir de leche y queso mediante pruebas bioquimicas y la tecnica de perfiles proteicos (sds-page) y se cuantificaron aptitudes tecnologicas como: actividad acidificante, lipolitica, glucolitica, aminopeptidasa y proteolitica, con la finalidad de seleccionar cepas para adicionar a un cultivo iniciador.  tambien se estudio el efecto de factores como: epoca de elaboracion, lote de fabricacion, tiempo de maduracion y pasterizacion de la leche sobre la distribucion de las distintas especies de enterococos. Asimismo, se vieron las relaciones del nivel de enterococos con el nivel de proteolisis, lipolisis y resultados del analisis sensorial.  se seleccionaron un total de nueve cepas que eran poco proteoliticas, poco acidificantes, y con un rango moderado de actividad aminopeptidasa y lipolitica. El nivel de enterococos no fue el factor que mas influyo en la maduracion de los quesos.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>El genero enterococcus en la maduracion del queso idiazabal. identificacion y caracterizacion tecnologica de cepas para la elaboracion de un cultivo iniciador autoctono.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 El genero enterococcus en la maduracion del queso idiazabal. identificacion y caracterizacion tecnologica de cepas para la elaboracion de un cultivo iniciador autoctono. <\/li>\n<li><strong>Autor:<\/strong>\u00a0  Ara\u00f1a Azparren M. Ines <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 P\u00fablica de navarra<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 02\/03\/2001<\/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>Paloma Torre Hernandez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: camino Urdaci bertran <\/li>\n<li>Marta Mar\u00eda Albisu aguado (vocal)<\/li>\n<li>cristina Arizcun biurrun (vocal)<\/li>\n<li>anabel Ordo\u00f1ez aranguren (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Ara\u00f1a Azparren M. Ines Se ha realizado una extensa bibliografia que comprende: el queso d.O. idiazabal, microorganismos [&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":[494,332,20829,2390,9352,18529,1769,1594],"tags":[185654,185653,66498,63288,50711,51192],"class_list":["post-89141","post","type-post","status-publish","format-standard","hentry","category-ciencias-agrarias","category-ciencias-tecnologicas","category-microbiologia-de-alimentos","category-productos-derivados-de-los-lacteos","category-productos-lacteos","category-publica-de-navarra","category-quimica-agricola","category-tecnologia-de-los-alimentos","tag-anabel-ordonez-aranguren","tag-arana-azparren-m-ines","tag-camino-urdaci-bertran","tag-cristina-arizcun-biurrun","tag-marta-maria-albisu-aguado","tag-paloma-torre-hernandez"],"_links":{"self":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/89141","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=89141"}],"version-history":[{"count":0,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/posts\/89141\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/media?parent=89141"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/categories?post=89141"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deberes.net\/tesis\/wp-json\/wp\/v2\/tags?post=89141"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}