Argitalpenak (78) EMILIA MATALLANA REDONDO argitalpenak

2024

  1. Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking

    Microbial Cell Factories, Vol. 23, Núm. 1

  2. Isolation of local strains of the yeast Metschnikowia for biocontrol and lipid production purposes

    World Journal of Microbiology and Biotechnology, Vol. 40, Núm. 3

  3. Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation

    Journal of Biotechnology, Vol. 390, pp. 28-38

2023

  1. Optimizing growth and biomass production of non-Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency

    Frontiers in Microbiology, Vol. 14

  2. Regulation of metabolism, stress response, and sod1 activity by cytosolic thioredoxins in yeast depends on growth phase

    Advances in Redox Research, Vol. 9

2022

  1. Genetically Modified Yeasts in Wine Biotechnology

    Grapes and Wine (IntechOpen)

  2. Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermentations

    Food Research International, Vol. 159

2021

  1. Mechanisms of metabolic adaptation in wine yeasts: Role of gln3 transcription factor

    Fermentation, Vol. 7, Núm. 3

  2. Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production

    Food Microbiology, Vol. 98

2020

  1. Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts

    Food Microbiology, Vol. 92

  2. Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry

    International Journal of Food Microbiology, Vol. 317

  3. Role of Saccharomyces cerevisiae Nutrient Signaling Pathways During Winemaking: A Phenomics Approach

    Frontiers in Bioengineering and Biotechnology, Vol. 8

  4. Saccharomyces cerevisiae nutrient signaling pathways show an unexpected early activation pattern during winemaking

    Microbial Cell Factories, Vol. 19, Núm. 1

  5. Wine yeast peroxiredoxin tsa1 plays a role in growth, stress response and trehalose metabolism in biomass propagation

    Microorganisms, Vol. 8, Núm. 10, pp. 1-18

2019

  1. Saccharomyces cerevisiae cytosolic thioredoxins control glycolysis, lipid metabolism, and protein biosynthesis under wine-making conditions

    Applied and Environmental Microbiology, Vol. 85, Núm. 7

  2. Validation and biochemical characterisation of beneficial argan oil treatment in biomass propagation for industrial active dry yeast production

    Innovative Food Science and Emerging Technologies, Vol. 51, pp. 156-166

  3. Yeast life span and its impact on food fermentations

    Fermentation, Vol. 5, Núm. 2

2018

  1. Non-canonical regulation of glutathione and trehalose biosynthesis characterizes non-Saccharomyces wine yeasts with poor performance in active dry yeast production

    Microbial Cell, Vol. 5, Núm. 4, pp. 184-197

  2. Yeast thioredoxin reductase Trr1p controls TORC1-regulated processes

    Scientific Reports, Vol. 8, Núm. 1

2017

  1. Biotechnological impact of stress response on wine yeast

    Letters in Applied Microbiology, Vol. 64, Núm. 2, pp. 103-110