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Facultad de Enología



Grupos de investigación

Levaduras: Publicaciones

I. Andorrà, M. Berradre, A. Mas, B. Esteve-Zarzoso, J.M. Guillamón. Effect of mixed culture fermentations on yeast populations and aroma profile.  Lwt-Food Science And Technology, 49, 8-13, 2012. doi:10.1016/j.lwt.2012.04.008

G. Cordero-Bueso, B. Esteve-Zarzoso, J.M. Cabellos, M. Gil-Díaz, T. Arroyo. Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.). European Food Research and Technology, 236, 193-207, 2013. DOI 10.1007/s00217-012-1874-9

M. Berradre, B. Sulbaran, G. Ojeda de Rodriguez, V. Fernández, L. Soto, J. Martínez, B. Esteve-Zarzoso. Levaduras nativas aisladas durante la fermentación espontánea de uva blanca cv. Malvasia. Vitae-Revista de la Facultad de Quimica Farmaceutica, 19, S445-S447, 2012

M. Berradre, C. Aiello Mazzarri, L. Mesa, N. Arraiz, C. Prieto, J. Ortega, B. Sulbarán, G. Ojeda de Rodríguez, V. Fernández, J. Martínez, B. Esteve-Zarzoso. Dinámica poblacional de levaduras durante la fermentación esponténea de uva blanca variedad Malvasia.  Revista de la Facultad de Agronomia de la Universidad del Zulia, 29(3), 453-474, 2012

A. Mas, G. Beltran, M. Sancho, A. Gutiérrez, R. Chiva, J.M. Guillamon. Metabolismo nitrogenado de Saccharomyces cerevisiae durante la fermentación vínica. SEBBM, 176, 9-14, 2013.

Metabolismo nitrogenado de Saccharomyces cerevisiae durante la fermentación vínica. http://www.acenologia.com/cienciaytecnologia/metabolismo_nitrogenado_scerevisiae_cienc1013.htm

A. Gutierrez, R. Chiva, A. Mas, G. Beltran, J.M. Guillamon. Biomarkers for detecting nitrogen deficiency during alcoholic fermentation in different commercial wine strain. Food Microbiology. DOI: 10.1016/j.fm.2012.12.004

M. Martí-Raga, M. Sancho, B. Esteve-Zarzoso, R. Chiva, J.M. Guillamón, A. Mas, G. Beltrán. Factores que afectan al desarrollo de la segunda fermentación. Enoviticultura, 18, 23-29, 2012

B. Rodríguez-Porrata, D. Carmona-Gutierrez, A. Reisenbichler, M. Bauer, G. Lopez, X. Miró, A. Mas, F. Madeo, R. Cordero-Otero. Sip18 hydrophilin prevents yeast cell death during desiccation stress. Journal of Applied Microbiology, 112, 512-525, 2012. DOI: 10.1111/j.1365-2672.2011.05219.x

R. Martínez-Moreno, P. Morales, R. González, A. Mas, G. Beltran. Biomass Production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source. FEMS Yeast Research, 12, 477-482, 2012. DOI: 10.1111/j.1567-1364.2012.00802.x

M.I. Rodriguez-Naranjo, M.J. Torija, A. Mas, E. Cantos-Villar, M.C. Garcia-Parrilla. Production of melatonin by Saccharomyces strains under growth and fermentation conditions. Journal of Pineal Research 53, 219-224, 2012. Doi:10.1111/j.1600-079X.2012.00990.x

X. Escote, M. Miranda, S. Manoyo, B. Rodríguez-Porrata, R. Cordero-Otero, A. Mas, F. Tinahones, J. Clotet, J. Vendrell: Resveratrol induces anti-oxidant defence via transcription factor Yap1p. Yeast 29, 251-263, 2012. DOI: 10.1002/yea.2903

M. Redón, A. Borrull, M. López, Z. Salvadó, R. Cordero, A.. Mas, J.M. Guillamón, N. Rozès. Effect of low temperature upon vitality of Saccharomyces cerevisiae phospholipid mutants. Yeast, 29, 443-452, 2012. DOI: 10.1002/yea.2924

R. Chiva, M. López-Malo, Z. Salvado, A. Mas, J.M. Guillamon. Analysis of low temperature-induced genes (LTIG) in wine yeast during alcoholic fermentation. FEMS Yeast Research, 12, 831-843,2012 (doi: 10.1111/j.1567-1364.2012.00834x).

B. Rodríguez Porrata, G. Lopez Martinez, M. Redon, M. Sancho, A. Mas, N. Rozés, R. Cordero Otero.Enhancing yeast viability after rehydration by modification of the lipid profile. World Journal of Microbiology and Biotechnology, 27: 75-83, 2011. DOI 10.1007/s11274-010-0428-1.

M. Redón, J. Guillamón, A. Mas, N. Rozès. Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature. European Food Research and Technology, 232, 517-527, 2011. DOI 10.1007/s00217-010-1415-3.

X. Escoté, M. Miranda, B. Rodríguez Porrata, A. Mas, R. Cordero Otero, F. Posas, J. Vendrell. The stress-activated protein kinase Hog1 develops a critical role after resting state. Molecular Microbiology, 80, 423-425, 2011. doi:10.1111/j.1365-2958.2011.07585.x

I. Andorra, M. Monteiro, B. Esteve-Zarzoso, H. Albergaria, A. Mas. Analysis and direct quantification of Saccharomycescerevisiae and Hanseniaspora guilliermondii populations during alcoholic fermentation by fluorescencein situ hybridisation, flow cytometry and quantitative PCR. Food Microbiology 28, 1483-1491, 2011, doi:10.1016/j.fm.2011.08.009


Andorrà, I.; Esteve-Zarzoso, B.; Guillamón, J.M.; Mas, A. 2010, Determination of viable wine yeast using DNA binding dyes and quantitative PCR. International Journal of Food Microbiology 144: 257-262 DOI: 10.1016/j.ijfoodmicro.2010.10.003

Esteve-Zarzoso, B.; Hierro, N.; Mas, A.; Guillamón, J.M. 2010 A new simplified AFLP method for wine yeast strain typing Lwt-Food Science And Technology 43,10: 1480-1484 DOI: 10.1016/j.lwt.2010.05.016

Andorrà, I.; Berradre, M.; Rozès, N.; Mas, A.; Guillamón, J,M.; Esteve-Zarzoso, B. 2010. Effect of pure and mixed cultures of the main wine yeast species on grepe must fermentations. European Food Research and Technology 231, 2: 215-224 DOI: 10.1007/s00217-010-1272-0

Andorrà, I.; Landi, S.; Mas, A.; Esteve-Zarzoso, B.; Guillamón, JM. 2010 Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques Food Research International 43, 3: 773-779 DOI: 10.1016/j.foodres.2009.11.014

R. Chiva, I. Baiges, A. Mas, J.M. Guillamon. The role of GAP1 gene in the nitrogen metabolism of Saccharomyces cerevisiae during wine fermentation. Journal of Applied Microbiology, 107, 235–244, 2009.

M. Redón, J.M. Guillamón, A. Mas, N. Rozès: Effect of lipid supplementation upon Saccharomyces cerevisiae lipid composition and fermentation performance. European Food Research and Technology 228, 833–840, 2009. DOI: 10.1007/s00217-008-0996-6

B. Rodríguez Porrata, M. Novo, J.M. Guillamon, N. Rozés, A. Mas, R. Cordero Otero: Vitality enhancement of the rehydrated active dry wine yeast. International Journal of Food Microbiology, 126, 116-122, 2008.

Z. Salvadó, R. Chiva, S. Rodríguez Vargas, F. Randez-Gil, A. Mas, J.M. Guillamon. Proteomic evolution of a wine yeast during the first hours of fermentation. FEMS Yeast Research, 8, 1137-1146, 2008.

M. Redón, J.M. Guillamón, A. Mas, N. Rozès. Effect of Active Dry Wine Yeast storage upon vitality and lipid composition. World Journal of Microbiology and Biotechnology, 24, 2555-2563, 2008.

Andorrà, I.; Landi, S.; Mas, A .; Guillamón, J.M.; Esteve-Zarzoso, B. 2008. Effect of oenological practices on microbial populations using culture-independent techniques Food Microbiology 25,7: 849-856 DOI: 10.1016/j.fm.2008.05.005

G. Beltran, M. Novo, J.M. Guillamón, A. Mas, N. Rozès. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds. International Journal of Food Microbiology, 121, 169-177, 2008.

N. Hierro, B. Esteve-Zarzoso, A. Mas, J.M. Guillamón. Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR (QPCR). The effect of the fermentation temperature. FEMS Yeast Research, 7, 1340-1349, 2007.

G. Beltran, N. Rozès, A. Mas, J.M. Guillamón. Effect of low temperature fermentation on yeast nitrogen metabolism. World Journal of Microbiology and Biotechnology, 23, 809-815, 2007.

M. Novo, G. Beltran, N. Rozès, J.M. Guillamón, S. Sokol, V. Leberre, J. François, A. Mas. Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation. FEMS Yeast Research, 7, 304-316, 2007.

G. Beltran, M. Novo, V. Leberre, S. Sokol, D. Labourdette, J.M. Guillamón, A. Mas, J. François, N. Rozès. Integration of transcriptomic and metabolomic analyses for understanding the global responses of low temperature winemaking fermentations. FEMS Yeast Research, 6, 1167-1183, 2006.

N. Hierro, B. Esteve-Zarzoso, A. González, A. Mas, Jose M. Guillamón. Real-time quantitative PCR (QPCR) and reverse 1 transcription-QPCR (RT- QPCR) for the detection and enumeration of total yeasts in wine. Applied and Environmental Microbiology, 72, 7148-7155, 2006.

N. Hierro, A. González, A. Mas, J.M. Guillamón: Diversity and evolution of Non-Saccharomyces yeast populations during wine fermentations: Effect of grape ripeness and cold maceration. FEMS Yeast Research, 6, 102-111; 2006.


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