Publicacións nas que colabora con ROBERTO PEREZ TORRADO (20)

2023

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

    BMC Biology, Vol. 21, Núm. 1

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

    PLoS Genetics, Vol. 17, Núm. 11

  3. 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

2019

  1. Aneuploidy and Ethanol Tolerance in Saccharomyces cerevisiae

    Frontiers in Genetics, Vol. 10

  2. 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

  3. 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

  3. Mecanismos moleculares implicados en la adaptación de las levaduras a los procesos fermentativos y sus posibles aplicaciones

    Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018

  4. New Trends in the Uses of Yeasts in Oenology

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 177-210

  5. On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids

    Yeast, Vol. 35, Núm. 1, pp. 51-69

2017

  1. RNAseq-based transcriptome comparison of Saccharomyces cerevisiae strains isolated from diverse fermentative environments

    International Journal of Food Microbiology, Vol. 257, pp. 262-270

2015

  1. Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid

    International Journal of Food Microbiology, Vol. 204, pp. 101-110

2014

  1. Comparative genomic analysis of Saccharomyces cerevisiae yeasts isolated from fermentations of traditional beverages unveils different adaptive strategies

    International Journal of Food Microbiology, Vol. 171, pp. 129-135

  2. Enhanced enzymatic activity of glycerol-3-phosphate dehydrogenase from the cryophilic Saccharomyces kudriavzevii

    PLoS ONE, Vol. 9, Núm. 1

2010

  1. Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid

    Food Microbiology, Vol. 27, Núm. 5, pp. 628-637

2009

  1. Chimeric genomes of natural hybrids Of Saccharomyces cerevisiae and Saccharomyces kudriavzevii

    Applied and Environmental Microbiology, Vol. 75, Núm. 8, pp. 2534-2544