Search Results - "Pérez‐Torrado, Roberto"

Dominance of wine Saccharomyces cerevisiae strains over S. kudriavzevii in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization by Alonso‐del‐Real, Javier, Pérez‐Torrado, Roberto, Querol, Amparo, Barrio, Eladio

“…Summary Grape must is a sugar‐rich habitat for a complex microbiota which is replaced by Saccharomyces cerevisiae strains during the first fermentation stages…”
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On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids by Peris, David, Pérez‐Torrado, Roberto, Hittinger, Chris Todd, Barrio, Eladio, Querol, Amparo

“…Companies based on alcoholic fermentation products, such as wine, beer and biofuels, use yeasts to make their products. Each industrial process utilizes…”
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Metabolome segregation of four strains of Saccharomyces cerevisiae, Saccharomyces uvarum and Saccharomyces kudriavzevii conducted under low temperature oenological conditions by Minebois, Romain, Pérez‐Torrado, Roberto, Querol, Amparo

“…Summary The monitoring of fermentation at low temperatures (12–15°C) is a current practice in the winery for retention and enhancement of the flavour volatile…”
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Metabolic differences between a wild and a wine strain of Saccharomyces cerevisiae during fermentation unveiled by multi‐omic analysis by Minebois, Romain, Lairón‐Peris, María, Barrio, Eladio, Pérez‐Torrado, Roberto, Querol, Amparo

“…Summary Saccharomyces cerevisiae, a widespread yeast present both in the wild and in fermentative processes, like winemaking. During the colonization of these…”
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Membrane fluidification by ethanol stress activates unfolded protein response in yeasts by Navarro‐Tapia, Elisabet, Querol, Amparo, Pérez‐Torrado, Roberto

“…Summary The toxic effect of ethanol is one of the most important handicaps for many biotechnological applications of yeasts, such as bioethanol production…”
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Enhanced enzymatic activity of glycerol-3-phosphate dehydrogenase from the cryophilic Saccharomyces kudriavzevii by Oliveira, Bruno M, Barrio, Eladio, Querol, Amparo, Pérez-Torrado, Roberto

“…During the evolution of the different species classified within the Saccharomyces genus, each one has adapted to live in different environments. One of the…”
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Aneuploidy and Ethanol Tolerance in Saccharomyces cerevisiae by Morard, Miguel, Macías, Laura G, Adam, Ana C, Lairón-Peris, María, Pérez-Torrado, Roberto, Toft, Christina, Barrio, Eladio

“…Response to environmental stresses is a key factor for microbial organism growth. One of the major stresses for yeasts in fermentative environments is ethanol…”
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Characterization of kefir yeasts with antifungal capacity against Aspergillus species by Moure, María Candela, Pérez Torrado, Roberto, Garmendia, Gabriela, Vero, Silvana, Querol, Amparo, Alconada, Teresa, León Peláez, Ángela

“…Kefir is a fermented probiotic drink obtained by placing kefir granules in a suitable substrate. The kefir granules are a consortium of bacteria and yeasts…”
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Comparative genomics of infective Saccharomyces cerevisiae strains reveals their food origin by Morard, Miguel, Pérez-Través, Laura, Perpiñá, Carla, Lairón-Peris, María, Collado, María Carmen, Pérez-Torrado, Roberto, Querol, Amparo

“…Fungal infections are less studied than viral or bacterial infections and often more difficult to treat. Saccharomyces cerevisiae is usually identified as an…”
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Editorial: New Advances in Genetic Studies to Understand Yeast Adaptation to Extreme and Fermentative Environments by Pérez-Torrado, Roberto, Cubillos, Francisco A

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A novel aminotransferase gene and its regulator acquired in Saccharomyces by a horizontal gene transfer event by Tapia, Sebastián M, Macías, Laura G, Pérez-Torrado, Roberto, Daroqui, Noemi, Manzanares, Paloma, Querol, Amparo, Barrio, Eladio

“…Horizontal gene transfer (HGT) is an evolutionary mechanism of adaptive importance, which has been deeply studied in wine S. cerevisiae strains, where those…”
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Enhanced fermentative capacity of yeasts engineered in storage carbohydrate metabolism by Pérez-Torrado, Roberto, Matallana, Emilia

“…During yeast biomass production, cells are grown through several batch and fed‐batch cultures on molasses. This industrial process produces several types of…”
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Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid by Pérez-Torrado, Roberto, González, Sara Susana, Combina, Mariana, Barrio, Eladio, Querol, Amparo

“…Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been…”
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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 by Tapia, Sebastián M., Pérez‐Torrado, Roberto, Adam, Ana Cristina, Macías, Laura G., Barrio, Eladio, Querol, Amparo

“…Summary Phenylethanol (PE) and phenylethyl acetate (PEA) are commonly desired compounds in wine because of their rose‐like aroma. The yeast S. cerevisiae…”
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A Multiphase Multiobjective Dynamic Genome-Scale Model Shows Different Redox Balancing among Yeast Species of the Saccharomyces Genus in Fermentation by Henriques, David, Minebois, Romain, Mendoza, Sebastián N, Macías, Laura G, Pérez-Torrado, Roberto, Barrio, Eladio, Teusink, Bas, Querol, Amparo, Balsa-Canto, Eva

“…Yeasts constitute over 1,500 species with great potential for biotechnology. Still, the yeast Saccharomyces cerevisiae dominates industrial applications, and…”
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Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols by Tapia, Sebastián M., Pérez‐Torrado, Roberto, Adam, Ana Cristina, Macías, Laura G., Barrio, Eladio, Querol, Amparo

“…The use of unconventional yeast species in human‐driven fermentations has attracted a lot of attention in the last few years. This tool allows the alcoholic…”
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Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid by Arroyo-López, F. Noé, Pérez-Torrado, Roberto, Querol, Amparo, Barrio, Eladio

“…In the last years there is an increasing demand to produce wines with higher glycerol levels and lower ethanol contents. The production of these compounds by…”
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Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress by Pérez-Torrado, Roberto, Oliveira, Bruno M, Zemančíková, Jana, Sychrová, Hana, Querol, Amparo

“…Production and balance of glycerol is essential for the survival of yeast cells in certain stressful conditions as hyperosmotic or cold shock that occur during…”
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Comparative genomic analysis reveals a critical role of de novo nucleotide biosynthesis for Saccharomyces cerevisiae virulence by Pérez-Torrado, Roberto, Llopis, Silvia, Perrone, Benedetta, Gómez-Pastor, Rocío, Hube, Bernhard, Querol, Amparo

“…In recent years, the number of human infection cases produced by the food related species Saccharomyces cerevisiae has increased. Whereas many strains of this…”
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A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation by Minebois, Romain, Pérez-Torrado, Roberto, Querol, Amparo

“…In this study, we presented the first metabolome time course analysis performed among a set of S. uvarum, S. kudriavzevii and S. cerevisiae strains under…”
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