Amparo Querol Simón-rekin lankidetzan egindako argitalpenak (63)

2024

  1. Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation

    Microbial Biotechnology, Vol. 17, Núm. 5

2023

  1. A Dynamic Genome-Scale Model Identifies Metabolic Pathways Associated with Cold Tolerance in Saccharomyces kudriavzevii

    Microbiology spectrum, Vol. 11, Núm. 3, pp. e0351922

  2. A novel aminotransferase gene and its regulator acquired in Saccharomyces by a horizontal gene transfer event

    BMC Biology, Vol. 21, Núm. 1

  3. Saccharomyces cerevisiae wine strains show a wide range of competitive abilities and differential nutrient uptake behavior in co-culture with S. kudriavzevii

    Food Microbiology, Vol. 114

  4. Understanding the role of GRE3 in the erythritol biosynthesis pathway in Saccharomyces uvarum and its implication in osmoregulation and redox homeostasis

    Microbial Biotechnology, Vol. 16, Núm. 9, pp. 1858-1871

2022

  1. Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols

    Microbial Biotechnology, Vol. 15, Núm. 12, pp. 2958-2969

  2. Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation

    Microbial Biotechnology, Vol. 15, Núm. 8, pp. 2281-2291

2021

  1. A multiphase multiobjective dynamic genome-scale model shows different redox balancing among yeast species of the saccharomyces genus in fermentation

    mSystems, Vol. 6, Núm. 4

  2. Adaptive response to wine selective pressures shapes the genome of a saccharomyces interspecies hybrid

    Microbial Genomics, Vol. 7, Núm. 8

  3. Convergent adaptation of Saccharomyces uvarum to sulfite, an antimicrobial preservative widely used in human-driven fermentations

    PLoS Genetics, Vol. 17, Núm. 11

  4. Lipid Composition Analysis Reveals Mechanisms of Ethanol Tolerance in the Model Yeast Saccharomyces cerevisiae

    Applied and environmental microbiology, Vol. 87, Núm. 12, pp. e0044021

  5. Metabolic differences between a wild and a wine strain of Saccharomyces cerevisiae during fermentation unveiled by multi-omic analysis

    Environmental Microbiology, Vol. 23, Núm. 6, pp. 3059-3076

2020

  1. Differential Contribution of the Parental Genomes to a S. cerevisiae × S. uvarum Hybrid, Inferred by Phenomic, Genomic, and Transcriptomic Analyses, at Different Industrial Stress Conditions

    Frontiers in Bioengineering and Biotechnology, Vol. 8

  2. Genome structure reveals the diversity of mating mechanisms in saccharomyces cerevisiae x saccharomyces kudriavzevii hybrids, and the genomic instability that promotes phenotypic diversity

    Microbial Genomics, Vol. 6, Núm. 3

  3. Genomic instability in an interspecific hybrid of the genus saccharomyces: A matter of adaptability

    Microbial Genomics, Vol. 6, Núm. 10, pp. 1-13

  4. Human-associated migration of Holarctic Saccharomyces uvarum strains to Patagonia

    Fungal Ecology, Vol. 48

2019

  1. Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions

    International Journal of Food Microbiology, Vol. 297, pp. 51-59

  2. Dominance of wine Saccharomyces cerevisiae strains over S. kudriavzevii in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization

    Environmental Microbiology, Vol. 21, Núm. 5, pp. 1627-1644

2018

  1. A comparison of the performance of natural hybrids Saccharomyces cerevisiae × Saccharomyces kudriavzevii at low temperatures reveals the crucial role of their S. kudriavzevii genomic contribution

    International Journal of Food Microbiology, Vol. 274, pp. 12-19

  2. Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids

    Critical Reviews in Food Science and Nutrition, Vol. 58, Núm. 11, pp. 1780-1790