{"id":97033,"date":"2009-06-11T00:00:00","date_gmt":"2009-06-11T00:00:00","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/aplicacion-de-las-tecnicas-fish-pcr-especa%c2%adfica-y-16s-ardra-al-estudio-de-la-poblacion-bacteriana-asociada-al-proceso-de-vinificacion\/"},"modified":"2009-06-11T00:00:00","modified_gmt":"2009-06-11T00:00:00","slug":"aplicacion-de-las-tecnicas-fish-pcr-especa%c2%adfica-y-16s-ardra-al-estudio-de-la-poblacion-bacteriana-asociada-al-proceso-de-vinificacion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/microbiologia\/aplicacion-de-las-tecnicas-fish-pcr-especa%c2%adfica-y-16s-ardra-al-estudio-de-la-poblacion-bacteriana-asociada-al-proceso-de-vinificacion\/","title":{"rendered":"Aplicaci\u00f3n de las t\u00e9cnicas fish, pcr espec\u00edfica y 16s-ardra al estudio de la poblaci\u00f3n bacteriana asociada al proceso de vinificaci\u00f3n"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Lucia Blasco Escriv\u00e1 <\/strong><\/h2>\n<p>El vino es el producto de la fermentaci\u00f3n del mosto de uva y en esta transformaci\u00f3n intervienen gran cantidad de microorganismos. Estos microorganismos pueden ser beneficiosos, como s. Cerevisiae y o. Oeni, o perjudiciales como la gran mayor\u00eda de las bacterias l\u00e1cticas (bl) y todas las bacterias ac\u00e9ticas (ba). La adopci\u00f3n de medidas de control tempranas que eviten las alteraciones microbianas durante el proceso de vinificaci\u00f3n o crianza es necesaria para obtener un vino de calidad. Por ello, el objetivo principal de este trabajo ha sido el desarrollo de una metodolog\u00eda r\u00e1pida que permita detectar, identificar y cuantificar las bl y ac\u00e9ticas en el vino. para ello se desarrollaron de sondas fluorescentes que fueron \u00fatiles para la detecci\u00f3n, identificaci\u00f3n y cuantificaci\u00f3n de especie de bl y ba del vino mediante microscop\u00eda de fluorescencia. Adem\u00e1s se desarrollaron cebadores espec\u00edficos para detecci\u00f3n mediante pcr espec\u00edfica de ba. Estas t\u00e9cnicas se compararon con otras descritas previamente como el 16s-ardra y tras evaluar estas t\u00e9cnicas moleculares en muestras de mosto y vino se procedi\u00f3 a aplicaci\u00f3n de dichas t\u00e9cnicas en vinificaciones a nivel de laboratorio, planta piloto y nivel industrial llegando a la conclusi\u00f3n de la importancia de su utilidad para poder prevenir los posibles deterioros causados por el crecimiento de microorganismos como las bl o ba.  abstract   grape must fermentation yields wine as a result, in this transformation a big number of microorganisms is involved. These microorganisms can be beneficial like s. Cerevisiae and o. Oeni, or detrimental like most of the lactic acid bacteria (lab) and all acetic acid bacteria (aab). The implementation of early control measures to avoid microbial spoilage during the vinification is needed to obtain wine of good quality. The main objective of this work was to develop fast and accurate methods to detect, identify and quantify the lab and aab on wine. fluorescent probes were developed to enable the detection by fluorescent microscopy; furthermore species-specific and family-specific primers were developed to detect some aab by specific pcr. The techniques of fish and specific pcr were compared with the results obtained by 16s-ardra. After the successful evaluation of the techniques in must and wine samples we applied the techniques in vinifications at the laboratory level, pilot plant and industry level. We came to the conclusion that it is very advantageous to use these techniques in order to avoid the possible damages that the growth of lab and aab can cause on wines. By detecting them and hence, enabling actions to prevent the growth of these undesirable microorganisms the quality of wine can be controlled.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Aplicaci\u00f3n de las t\u00e9cnicas fish, pcr espec\u00edfica y 16s-ardra al estudio de la poblaci\u00f3n bacteriana asociada al proceso de vinificaci\u00f3n<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Aplicaci\u00f3n de las t\u00e9cnicas fish, pcr espec\u00edfica y 16s-ardra al estudio de la poblaci\u00f3n bacteriana asociada al proceso de vinificaci\u00f3n <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Lucia Blasco Escriv\u00e1 <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Universitat de val\u00e9ncia (estudi general)<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 06\/11\/2009<\/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>Isabel Pardo Cubillos<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: albert Mas bar\u00f3n <\/li>\n<li>carme Masqu\u00e9 tell (vocal)<\/li>\n<li>Mar\u00eda  victoria Moreno arribas (vocal)<\/li>\n<li>Jos\u00e9 Manuel Guillam\u00f3n navarro (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Lucia Blasco Escriv\u00e1 El vino es el producto de la fermentaci\u00f3n del mosto de uva y en 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