FAC. BIOLÒGI.
Centre
Agustin
Aranda Fernández
Publicaciones en las que colabora con Agustin Aranda Fernández (48)
2024
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Isolation of local strains of the yeast Metschnikowia for biocontrol and lipid production purposes
World Journal of Microbiology and Biotechnology, Vol. 40, Núm. 3
2023
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Optimizing growth and biomass production of non-Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency
Frontiers in Microbiology, Vol. 14
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Regulation of metabolism, stress response, and sod1 activity by cytosolic thioredoxins in yeast depends on growth phase
Advances in Redox Research, Vol. 9
2022
2021
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Mechanisms of metabolic adaptation in wine yeasts: Role of gln3 transcription factor
Fermentation, Vol. 7, Núm. 3
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Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production
Food Microbiology, Vol. 98
2020
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Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts
Food Microbiology, Vol. 92
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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
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Role of Saccharomyces cerevisiae Nutrient Signaling Pathways During Winemaking: A Phenomics Approach
Frontiers in Bioengineering and Biotechnology, Vol. 8
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Saccharomyces cerevisiae nutrient signaling pathways show an unexpected early activation pattern during winemaking
Microbial Cell Factories, Vol. 19, Núm. 1
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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
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Saccharomyces cerevisiae cytosolic thioredoxins control glycolysis, lipid metabolism, and protein biosynthesis under wine-making conditions
Applied and Environmental Microbiology, Vol. 85, Núm. 7
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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
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Yeast life span and its impact on food fermentations
Fermentation, Vol. 5, Núm. 2
2018
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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
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Yeast thioredoxin reductase Trr1p controls TORC1-regulated processes
Scientific Reports, Vol. 8, Núm. 1
2017
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Biotechnological impact of stress response on wine yeast
Letters in Applied Microbiology, Vol. 64, Núm. 2, pp. 103-110
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Herbicide glufosinate inhibits yeast growth and extends longevity during wine fermentation
Scientific Reports, Vol. 7, Núm. 1
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Sch9p kinase and the Gcn4p transcription factor regulate glycerol production during winemaking
FEMS Yeast Research, Vol. 17, Núm. 1
2016
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RNA binding protein Pub1p regulates glycerol production and stress tolerance by controlling Gpd1p activity during winemaking
Applied Microbiology and Biotechnology, Vol. 100, Núm. 11, pp. 5017-5027