Search Results - "Portillo, Maria C"

Amplification by PCR artificially reduces the proportion of the rare biosphere in microbial communities by Gonzalez, Juan M, Portillo, Maria C, Belda-Ferre, Pedro, Mira, Alex

“…The microbial world has been shown to hold an unimaginable diversity. The use of rRNA genes and PCR amplification to assess microbial community structure and…”
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Cell Size Distributions of Soil Bacterial and Archaeal Taxa by PORTILLO, Maria C, LEFF, Jonathan W, LAUBER, Christian L, FIERER, Noah

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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High-Throughput Sequencing Approach to Analyze the Effect of Aging Time and Barrel Usage on the Microbial Community Composition of Red Wines by Kioroglou, Dimitrios, Mas, Albert, Portillo, Maria C.

“…Wine aged in barrels or bottles is susceptible to alteration by microorganisms that affect the final product quality. However, our knowledge of the microbiota…”
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Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars by Cibrario, Alice, Avramova, Marta, Dimopoulou, Maria, Magani, Maura, Miot-Sertier, Cécile, Mas, Albert, Portillo, Maria C, Ballestra, Patricia, Albertin, Warren, Masneuf-Pomarede, Isabelle, Dols-Lafargue, Marguerite

“…Brettanomyces bruxellensis is the main wine spoiler yeast all over the world, yet the structure of the populations associated with winemaking remains elusive…”
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Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking by Lleixà, Jessica, Martín, Valentina, Giorello, Facundo, Portillo, Maria C, Carrau, Francisco, Beltran, Gemma, Mas, Albert

“…There is increasing interest in the use of non- yeasts in winemaking due to their positive attributes. The non- yeast is an apiculate yeast that has been…”
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Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines by Kioroglou, Dimitrios, Mas, Albert, Portillo, Maria C.

“…Wine origin and ageing are two factors related to wine quality which in turn is associated to wine metabolome. Currently, new metabolomic techniques and proper…”
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Moonmilk Deposits Originate from Specific Bacterial Communities in Altamira Cave (Spain) by Portillo, Maria C., Gonzalez, Juan M.

“…The influence of bacterial communities on the formation of carbonate deposits such as moonmilk was investigated in Altamira Cave (Spain). The study focuses on…”
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Temporal variability in the diversity and composition of stream bacterioplankton communities by Portillo, Maria C., Anderson, Suzanne P., Fierer, Noah

“…Summary Bacterioplankton in freshwater streams play a critical role in stream nutrient cycling. Despite their ecological importance, the temporal variability…”
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Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae by Lleixà, Jessica, Martín, Valentina, Portillo, María Del C, Carrau, Francisco, Beltran, Gemma, Mas, Albert

“…Interest in the use of non-Saccharomyces yeasts in winemaking has been increasing due to their positive contributions to wine quality. The non-Saccharomyces…”
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Geographical Origin Has a Greater Impact on Grape Berry Fungal Community than Grape Variety and Maturation State by Kioroglou, Dimitrios, Kraeva-Deloire, Elena, Schmidtke, Leigh M, Mas, Albert, Portillo, Maria C

“…We used barcoded sequencing to analyze the eukaryotic population in the grape berries at different ripening states in four Australian vineyards. Furthermore,…”
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Description of Oxalicibacterium horti sp. nov. and Oxalicibacterium faecigallinarum sp. nov., new aerobic, yellow-pigmented, oxalotrophic bacteria by Sahin, Nurettin, Portillo, Maria C, Kato, Yuko, Schumann, Peter

“…Three strains of aerobic, Gram-negative, rod-shaped, non-spore-forming, yellow-pigmented bacteria (OD1T, YOxT and NS13), which were isolated in previous…”
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Assessment of Bacterial and Fungal Growth on Natural Substrates: Consequences for Preserving Caves with Prehistoric Paintings by Stomeo, Francesca, Portillo, Maria C, Gonzalez, Juan M

“…The most representative bacterium (Pseudonocardia sp.) and fungus (Fusarium sp.) from the microbial communities of a cave containing paleolithic paintings were…”
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Differential Effects of Distinct Bacterial Biofilms in a Cave Environment by Portillo, Maria C, Gonzalez, Juan M

“…Current microbial surveys using molecular methods provide us with critical information on the major components of natural bacterial communities. However,…”
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Characterization of new soil thermophilic bacteria potentially involved in soil fertilization by Santana, Margarida M., Portillo, Maria C., Gonzalez, Juan M., Clara, Maria I. E.

“…Thermophilic bacteria were isolated from a soil of an olive grove in Alentejo (Portugal) and characterized morphologically, physiologically, and at the…”
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Saccharomyces and non- Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions by Lleixà, Jessica, Manzano, Maria, Mas, Albert, Portillo, María Del C

“…The inoculation of wines with autochthonous yeast allows obtaining complex wines with a peculiar microbial footprint characteristic from a wine region. Mixed…”
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Production of grape marc kombucha: Valorization of a wine by-product by Balmaseda, Aitor, Romeu, Estefania, Mas, Albert, Portillo, Maria C.

“…The revalorization of by-products is a priority for sustainable winemaking. This study explores the potential of white grape marc as a raw material for…”
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Resveratrol Metabolites Are Able to Reduce Steatosis in Cultured Hepatocytes by Trepiana, Jenifer, Krisa, Stéphanie, Renouf, Elodie, Portillo, María Puy

“…Steatosis is characterized primarily by excessive lipid accumulation in the form of triglycerides in the liver. Although resveratrol shows a low…”
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Sanitisation of wine-ageing barrels using near Ultraviolet radiation: Original language of the article: English by Portillo, Maria C., Tena-García, Erick Alberto, Vila, Eugenia, Rigol, José M., Rozès, Nicolas

“…The ageing of wine in oak barrels represents a critical stage in winemaking at which product alteration can occur due to bacteria, yeasts or fungal growth. The…”
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Sanitisation of wine-ageing barrels using near Ultraviolet radiation by Maria C. Portillo, Erick Alberto Tena-García, Eugenia Vila, José M. Rigol, Nicolas Rozès

“…The ageing of wine in oak barrels represents a critical stage in winemaking at which product alteration can occur due to bacteria, yeasts or fungal growth. The…”
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Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines by Lleixà, Jessica, Martínez-Safont, Maria, Masneuf-Pomarede, Isabelle, Magani, Maura, Albertin, Warren, Mas, Albert, Portillo, Maria C.

“…Brettanomyces bruxellensis is the most reported spoilage yeast in aged wines mainly due to the production of phenolic off-flavors. In the present study, 64 B…”
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