Metabolismo, Genética y Biotecnología de Levaduras Enológicas
Microwine
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Universidad Internacional de Valencia
Valencia, EspañaPublicacions en col·laboració amb investigadors/es de Universidad Internacional de Valencia (12)
2023
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Directed evolution of Saccharomyces cerevisiae for low volatile acidity during winemaking under aerobic conditions
Food Microbiology, Vol. 114
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Reduction of ethanol content in wine with an improved combination of yeast strains and process conditions
Food Microbiology, Vol. 115
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Saccharomyces cerevisiae responds similarly to co-culture or to a fraction enriched in Metschnikowia pulcherrima extracellular vesicles
Microbial Biotechnology, Vol. 16, Núm. 5, pp. 1027-1040
2022
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Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions
Food Microbiology, Vol. 101
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Identifying the Main Drivers in Microbial Diversity for Cabernet Sauvignon Cultivars from Europe to South Africa: Evidence for a Cultivar-Specific Microbial Fingerprint
Journal of Fungi, Vol. 8, Núm. 10
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Protein content of the Oenococcus oeni extracellular vesicles-enriched fraction
Food Microbiology, Vol. 106
2021
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Biotechnological approaches to lowering the ethanol yield during wine fermentation
Biomolecules, Vol. 11, Núm. 11
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Extracellular vesicles in food biotechnology
Microbial Biotechnology, Vol. 14, Núm. 1, pp. 8-11
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Mechanisms involved in interspecific communication between wine yeasts
Foods, Vol. 10, Núm. 8
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Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation
Food Microbiology, Vol. 94
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Proteomic Characterization of EVs in Non-pathogenic Yeast Cells
Current topics in microbiology and immunology, Vol. 432, pp. 161-170
2020
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Proteomic characterization of extracellular vesicles produced by several wine yeast species
Microbial Biotechnology, Vol. 13, Núm. 5, pp. 1581-1596