{"id":4439,"date":"2017-03-03T10:49:04","date_gmt":"2017-03-03T09:49:04","guid":{"rendered":"http:\/\/serveiseducatius.xtec.cat\/tarragones\/?p=4439"},"modified":"2019-04-30T10:21:52","modified_gmt":"2019-04-30T08:21:52","slug":"oboukhalfa","status":"publish","type":"post","link":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/dinamitzacio\/trics\/oboukhalfa\/","title":{"rendered":"La fermentaci\u00f3 del xucrut"},"content":{"rendered":"<p><span style=\"color: #808080;\"><strong><em><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-6435\" src=\"http:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/Ins-Torreforta-Oulaya-Boukhalfa.jpg\" alt=\"Ins Torreforta - Oulaya Boukhalfa\" width=\"177\" height=\"237\" \/>T\u00edtol:<\/em><\/strong> <\/span><strong>La fermentaci\u00f3 del xucrut<\/strong><br \/>\n<span style=\"color: #808080;\"><strong><em>Autora:<\/em><\/strong> <\/span><strong>Oulaya Boukhalfa<\/strong><br \/>\n<span style=\"color: #808080;\"><strong><em>Tutora:<\/em><\/strong><\/span> Liliana Godoy Pombo<br \/>\n<span style=\"color: #808080;\"><strong><em>Modalitat:<\/em><\/strong> <\/span>Ci\u00e8ncies<br \/>\n<span style=\"color: #808080;\"><strong><em>\u00c0rea curricular:<\/em><\/strong><\/span> Microbiologia aliment\u00e0ria<br \/>\n<span style=\"color: #808080;\"><strong><em>Centre:<\/em><\/strong><\/span> Ins Torreforta<br \/>\n<span style=\"color: #808080;\"><strong><em>Localitat:<\/em><\/strong> <\/span>Tarragona<\/p>\n<h6><strong>Objectius:<\/strong><\/h6>\n<p style=\"text-align: justify;\">L\u2019objectiu principal del treball es comparar un xucrut elaborat tradicionalment i un altre elaborat amb un cultiu iniciador starter.<\/p>\n<h6 style=\"text-align: justify;\"><strong>Hip\u00f2tesi:<\/strong><\/h6>\n<p style=\"text-align: justify;\">Les hip\u00f2tesis amb les que he treballat i que s\u2019han intentat confirmar o b\u00e9 desmentir a trav\u00e9s de l\u2019experiment s\u00f3n:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Potser hi hauran difer\u00e8ncies significatives entre el cultiu starter i el tradicional.<\/li>\n<li style=\"text-align: justify;\">Potser l&#8217;addici\u00f3 d\u2019un cultiu iniciador Strater amb bacteris fermentadors, agilitzar\u00e0 el proc\u00e9s de fermentaci\u00f3.<\/li>\n<li style=\"text-align: justify;\">Potser \u00a0hi hauran diferents tipus de bacteris l\u00e0ctics entre les dues tipologies de xucrut.<\/li>\n<\/ul>\n<h6><strong>Proc\u00e9s:<\/strong><\/h6>\n<p style=\"text-align: justify;\">El treball principalment consta de dues part un te\u00f2rica on s\u2019explica el m\u00f3n de les fermentacions, principalment la l\u00e0ctica, que \u00e9s la que es d\u00f3na en el Xucrut i el paper dels microorganismes en els aliments, ja que aquests s\u00f3n els responsables de la fermentaci\u00f3.<\/p>\n<p style=\"text-align: justify;\">En la part pr\u00e0ctica, s\u2019han determinat les variacions del pH, la producci\u00f3 d\u2019\u00e0cid l\u00e0ctic, la realitzaci\u00f3 de cultius i recomptes microbians de les dues tipologies de xucrut, i finalment s\u2019han realitzat les tincions gram dels bacteris obtinguts i la seva posterior observaci\u00f3 al microscopi.<\/p>\n<h6><strong>Conclusi\u00f3:<\/strong><\/h6>\n<p style=\"text-align: justify;\">Finalment, no s\u2019han observat difer\u00e8ncies significatives dels par\u00e0metres valorats entre els dos xucruts. El fet d\u2019afegir un brou iniciador amb bacteris fermentadors no ha agilitzat el proc\u00e9s de fermentaci\u00f3, i pel que fa als bacteris no s\u2019han apreciat difer\u00e8ncies aparents<\/p>\n<p style=\"text-align: justify;\">No s\u2019han pogut determinar si hi han difer\u00e8ncies significatives entre el xucrut tradicional i el xucrut starter, ja que el xucrut comercial estava pasteuritzat, per\u00f2 tot i aix\u00ed, he pogut fer xucrut i un estudi de la fermentaci\u00f3 l\u00e0ctica on s\u2019han observat les variacions dels valors de pH, la producci\u00f3 de la quantitat d\u2019\u00e0cid l\u00e0ctic i els bacteris l\u00e0ctics al llarg del temps.<\/p>\n<p><iframe loading=\"lazy\" id=\"iframe_container\" src=\"https:\/\/prezi.com\/embed\/2vnouxz4zc9y\/?bgcolor=ffffff&amp;lock_to_path=0&amp;autoplay=0&amp;autohide_ctrls=0&amp;landing_data=bHVZZmNaNDBIWnNjdEVENDRhZDFNZGNIUE1IWFcwckVwMGpLRzJjTzRxaCtYUmpmRFp6cTFMSjBtT1BJcGRZS053cz0&amp;landing_sign=xBB8BVQLjWcdkFayw8Q1ksKjpFyj2wzhIyf-ikKCHas\" width=\"550\" height=\"400\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h6><strong>Bibliografia:<\/strong><\/h6>\n<ul>\n<li>George J. Banwart (1982) Microbiolog\u00eda basica de los aliment\u00f3s. Barcelona: Editorial del hombre.<\/li>\n<li>Hans G. Schlegel (1975) Microbiolog\u00eda General. Barcelona: Editorial Ediciones Omega.<\/li>\n<li>Karl R. Matthews (2006) Microbiolog\u00eda de las frutas y verdures frescas. Zaragoza: Editorial ACRIBIA.<\/li>\n<li>James M. Jay (2000) Microbiologia Moderna de los aliment\u00f3s. 4 a ed. Zaragosa: Editorial ACRIBIA.<\/li>\n<li>Richard Ellner (2000) Microbiolog\u00eda de la Leche i de los productos l\u00e1cteos. Madrid: Editorial Diaz de Santos<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ins Torreforta<\/p>\n","protected":false},"author":1,"featured_media":4174,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"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-opacity":"","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-opacity":"","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-opacity":"","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-opacity":"","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-opacity":"","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-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[391,70],"tags":[317,524],"class_list":["post-4439","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ciencies","category-trics","tag-biologia","tag-trics_ins-torreforta"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/posts\/4439","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/comments?post=4439"}],"version-history":[{"count":4,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/posts\/4439\/revisions"}],"predecessor-version":[{"id":14141,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/posts\/4439\/revisions\/14141"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/media\/4174"}],"wp:attachment":[{"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/media?parent=4439"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/categories?post=4439"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-json\/wp\/v2\/tags?post=4439"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}