Metabolismo, Genética y Biotecnología de Levaduras Enológicas
Microwine
Instituto de Ciencias de la Vid y del Vino
Logroño, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Ciencias de la Vid y del Vino (57)
2021
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Biotechnological approaches to lowering the ethanol yield during wine fermentation
Biomolecules, Vol. 11, Núm. 11
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Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation
Food Microbiology, Vol. 94
2020
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Impact of botrytis cinerea contamination on the characteristics and foamability of yeast macromolecules released during the alcoholic fermentation of a model grape juice
Molecules, Vol. 25, Núm. 3
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Robust label-free CuxCoyOz electrochemical sensors for hexose detection during fermentation process monitoring
Sensors and Actuators, B: Chemical, Vol. 304
2019
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Genetic improvement of wine yeasts
Yeasts in the Production of Wine (Springer New York), pp. 315-342
2018
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Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale
Food Microbiology, Vol. 70, pp. 214-223
2017
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Aplicación de levaduras no-Saccharomyces en enología
ACE: Revista de enología, Núm. 162
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Different non-Saccharomyces yeast species stimulate nutrient consumption in S. cerevisiae mixed cultures
Frontiers in Microbiology, Vol. 8, Núm. OCT
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Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii
International Journal of Food Microbiology, Vol. 241, pp. 60-68
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Hypoxia and iron requirements are the main drivers in transcriptional adaptation of Kluyveromyces lactis during wine aerobic fermentation
International Journal of Food Microbiology, Vol. 246, pp. 40-49
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Wine secondary aroma: understanding yeast production of higher alcohols
Microbial Biotechnology, Vol. 10, Núm. 6, pp. 1449-1450
2016
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Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration
LWT - Food Science and Technology, Vol. 65, pp. 1038-1043
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Genetic improvement and genetically modified microorganisms
Wine safety, consumer preference, and human health (Springer), pp. 71-96
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Genome-wide identification of genes involved in growth and fermentation activity at low temperature in Saccharomyces cerevisiae
International Journal of Food Microbiology, Vol. 236, pp. 38-46
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Identification of target genes to control acetate yield during aerobic fermentation with Saccharomyces cerevisiae
Microbial Cell Factories, Vol. 15, Núm. 1
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New genes involved in osmotic stress tolerance in saccharomyces cerevisiae
Frontiers in Microbiology, Vol. 7, Núm. SEP
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Non-conventional Yeast Species for Lowering Ethanol Content of Wines
Frontiers in Microbiology, Vol. 7, Núm. MAY
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The cellular growth rate controls overall mRNA turnover, and modulates either transcription or degradation rates of particular gene regulons
Nucleic Acids Research, Vol. 44, Núm. 8, pp. 3643-3658
2015
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An impaired ubiquitin ligase complex favors initial growth of auxotrophic yeast strains in synthetic grape must
Applied Microbiology and Biotechnology, Vol. 99, Núm. 3, pp. 1273-1286
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Análisis del transcriptoma de "Kluyveromyces lactis" en condiciones de respiración enológicas para obtener vinos de menor grado alcohólico
Avances en microbiología