RVCTA Volumen 5 - Número 1

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042 Leslie, John F. and Summerell, Brett A. 2006. The Fusarium laboratory manual. Ames, IA, USA: Blackwell Publishing. Liu, J.; Yang, Z.J. and Meng, Z.H. 1996. The isolation, purification and identification of fumitremorgin B produced by Aspergillus fumigatus. Biomedical and Environmental Sciences. 9(1):1-11. Mallmann, Carlos A. e Dilkin, Paulo. 2007. Micotoxinas e micotoxicoses em suínos. Santa Maria, Brasil: Sociedade Vicente Pallotti-Editora. Marín, S.; Magan, N.; Bellí, N.; Ramos, A.J.; Canela, R., Sanchis, V. 1999. Twodimensional profiles of fumonisin B1 production by Fusarium moniliforme and Fusarium proliferatum in relation to environmental factors and potential for modelling toxin formation in maize grain. International Journal of Food Microbiology. 51(2-3):159-167. Marín, Sonia; Hodžić, Irzada; Ramos, Antonio J. and Sanchis, V. 2008. Predicting the growth/no-growth boundary and ochratoxin A production by Aspergillus carbonarius in pistachio nuts. Food Microbiology. 25(5):683-689. McKenzie, K.S.; Sarr, A.B.; Mayura, K.; Bailey, R.H.; Miller, D.R.; Rogers, T.D.; Norred, W.P.; Voss, K.A.; Plattner, R.D.; Kubena, L.F. and Phillips, T.D. 1997. Oxidative degradation and detoxification of mycotoxins using a novel source of ozone. Food and Chemical Toxicology. 35(8):807-820. Nelson, P. ; Toussoun, T. and Marasas, W. 1983. Fusarium species. An illustrated manual for identification. USA: The Pennsylvania State University Press. Nirenberg, Helgard I. and O’Donnell, Kerry. 1998. New Fusarium species and combinations within the Gibberella fujikuroi species complex. Mycologia. 90(3):434-458. Pitt, John I. and Hocking, Ailsa D. 2009. Fungi and food spoilage. (3th. ed.). New York, USA: Springer Science + Business Media, LLC. Prudente, A.D. Jr. and King, J.M. 2001. Efficacy and safety evaluation of ozone to degrade aflatoxin in corn. In 2001 IFT (Institute of Food Technologists) Annual Meeting. June 23-27. New Orleans, Louisiana, USA. Ricaurte-Galindo, Sandra Lissette. 2006. Ozonoterapia, una opción para el sector agropecuario!!!. REDVET, Revista Electrónica de Veterinaria. VII(10):100604. Rice, Rip G. 1999. Ozone in the United States of America - State of the art. Ozone: Science & Engineering Journal. 21(2):99-118. Seifert, Keith A.; Aoki, Takayuki; Baayen, Robert P.; Brayford, David; Burgess, Lester W.; Chulze, Sofia; Gams, Walter; Geiser, David et al. 2003. The name Fusarium moniliforme should no longer be used. Mycological Research. 107(6):643-644. Valle, Héctor. 2011. Mohos productores de micotoxinas. En Micotoxinas y micotoxicosis. (pp. 19-44). Madrid, España: A. Madrid Vicente, Ediciones. WHO/FAO. 2002. Word Health Organization/Food and Agriculture Organization of the United Nations. Evaluation of certain mycotoxins in food. (Fifty-six report of the Joint FAO/WHO Expert Committee on Food Additives). WHO Technical Report Series, Nº 906. Geneva, Switzerland. Zapata-Basílico, María Luz; Pose, Graciela; Ludemann, Vanesa; Fernandez-Pinto, Virginia E.; Aríngoli, Elena E.; Ritieni, Alberto and Basílico, Juan Carlos. 2010. Fungal diversity and natural occurrence of fusaproliferin, beauvericin, deoxynivalenol and nivalenol in wheat cultivated in Santa Fe Province, Argentina. Mycotoxin Research. 26(2):85- 91. Zhang, Qiao; Yang, Shengli; Dong, Ziming; Pei, Liucheng; Ding, Lanping; Song, Aiyun; Gong, Ya’ou; Liu, Guiting and Xue, Lexun. 2007. Determination of grain contamined by Alternaria alternate and exposure of its toxins for residents in the high incident area of esophageal cancer. Life Science Journal. 4(4):25-28.
<strong>RVCTA</strong> Revista Venezolana de Ciencia y Tecnología de Alimentos. 5 (1): 043-056. Enero-Junio, 2014 http://www.rvcta.org ISSN: 2218-4384 (versión en línea) © Asociación <strong>RVCTA</strong>, 2014. RIF: J-29910863-4. Depósito Legal: ppi201002CA3536. Comunicación Efectos del pH, NaCl, CaCl 2 y la temperatura sobre la fuerza de cuajo de tres coagulantes/cuajos Effects of pH, NaCl, CaCl 2 and temperature on the rennet strength of three types of coagulant/rennet Osmar Thomas Morillo Piña 1 *, Pablo José García Lugo 2 , Balmore Ruizdael Guerrero 2 , Carmen Amelia Borregales Torres 3 , José Gonzalo Barrios 3 1 Fundación Centro de Investigaciones del Estado para la Producción Experimental Agroindustrial (Fundación CIEPE). Av. Principal, Zona Industrial “Agustín Rivero”, Municipio Independencia, San Felipe, Estado Yaracuy, Venezuela. 2 Universidad de Los Andes (ULA), Facultad de Ciencias, Departamento de Biología, Laboratorio de Biotecnología de Microorganismos “Sixto David Rojo”. Sector La Hechicera, Estado Mérida, Venezuela. 3 Productora de Alimentos Universitaria Lácteos Santa Rosa de la Universidad de Los Andes (ULA). Mérida, Estado Mérida, Venezuela. *Autor para correspondencia: omorillo@ciepe.gob.ve, osmthom@yahoo.com Aceptado 29-Mayo-2014 Resumen El cuajo y los coagulantes juegan un papel fundamental en el proceso de elaboración de queso y su actividad se ve afectada por diversos parámetros tecnológicos. En este sentido se determinó el efecto del pH, concentración de NaCl, CaCl 2 y de la temperatura sobre la fuerza de cuajo de un coagulante microbiano experimental (BIOMI-13), una quimosina recombinante comercial (Maxiren®) y un cuajo comercial de origen animal (BIOVEN), preparados a concentraciones de 0,05 g/mL; 0,0004 g/mL y
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Page 71 and 72: Noguera, Nirza et al. 067 CONCLUSIO
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RVCTA Volumen 5 - Número 1

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