Publicaciones (71) Publicaciones de ROBERTO PEREZ TORRADO

2025

  1. Fermentative and metabolic screening of candidate yeast strains hybridisable with Saccharomyces cerevisiae for beer production optimisation

    International Journal of Food Microbiology, Vol. 426

2024

  1. The potential role of yeasts in the mitigation of health issues related to beer consumption

    Critical Reviews in Food Science and Nutrition, Vol. 64, Núm. 10, pp. 3059-3074

2023

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

    BMC Biology, Vol. 21, Núm. 1

  2. Characterization of kefir yeasts with antifungal capacity against Aspergillus species

    International Microbiology, Vol. 26, Núm. 2, pp. 361-370

  3. Comparative genomics of infective Saccharomyces cerevisiae strains reveals their food origin

    Scientific Reports, Vol. 13, Núm. 1

  4. Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer

    International Journal of Food Microbiology, Vol. 399

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

  3. Indirect Methods To Measure Unfolded Proteins In Living Cells Using Fluorescent Proteins

    Methods in Molecular Biology (Humana Press Inc.), pp. 31-44

  4. Preface: Molecular Methodologies to Understand the UPR Pathway

    Methods in Molecular Biology

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. Editorial: New Advances in Genetic Studies to Understand Yeast Adaptation to Extreme and Fermentative Environments

    Frontiers in Genetics

  4. 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

  5. Virulence related traits in yeast species associated with food; Debaryomyces hansenii, Kluyveromyces marxianus, and Wickerhamomyces anomalus

    Food Control, Vol. 124

2020

  1. A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation

    Food Microbiology, Vol. 90

  2. Metabolome segregation of four strains of Saccharomyces cerevisiae, Saccharomyces uvarum and Saccharomyces kudriavzevii conducted under low temperature oenological conditions

    Environmental Microbiology, Vol. 22, Núm. 9, pp. 3700-3721

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