A5078975655- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Plant nutrient uptake and metabolism
- Phytochemicals and Antioxidant Activities
- Plant Stress Responses and Tolerance
- Microbial Inactivation Methods
- Fungal and yeast genetics research
- Legume Nitrogen Fixing Symbiosis
- Meat and Animal Product Quality
- Wine Industry and Tourism
- Fungal Biology and Applications
- Tea Polyphenols and Effects
- Postharvest Quality and Shelf Life Management
- Plant biochemistry and biosynthesis
- Biochemical and biochemical processes
- Botanical Research and Applications
- Aluminum toxicity and tolerance in plants and animals
- Plant Molecular Biology Research
- Biochemical Analysis and Sensing Techniques
- Bee Products Chemical Analysis
- Yeasts and Rust Fungi Studies
- Plant-Microbe Interactions and Immunity
- Radiation Effects and Dosimetry
- Plant Micronutrient Interactions and Effects
Universidad Politécnica de Madrid
2014-2023
Centre National de la Recherche Scientifique
2001-2002
Laboratoire de Microbiologie et Génétique Moléculaires
2001
Técnicas y Servicios de Ingeniería (Spain)
1993
Summary Na + uptake in the roots of K ‐starved seedlings barley, rice, and wheat was found to exhibit fast rate, low m , high sensitivity . Sunflower plants responded a similar manner but not sensitive. Ba 2+ inhibited uptake, rice roots. This demonstrated that are mediated by different transporters, blocked transported transporter. The genome cv. Nipponbare contains seven HKT genes, which may encode plus two pseudogenes. Yeast expressions OsHKT1 OsHKT4 proved they transporters affinity,...
Plants take up large amounts of K(+) from the soil solution and distribute it to cells all organs, where fulfills important physiological functions. Transport its final destination is mediated by channels transporters. To better understand movements in plants, we intended characterize function KT-HAK-KUP family transporters rice (Oryza sativa cv Nipponbare). By searching databases cDNA cloning, have identified 17 genes (OsHAK1-17) encoding this obtained evidence existence other two genes....
Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found in grapes but also other habitats as soil, insects and plants, extensively distributed around the world. In 3-day culture, it shows spherical to ellipsoidal morphology appearing single, paired cells or short clusters. It teleomorph with 1–4 ascospores characterized by low production of volatile acidity helps control global acetic acid levels mixed sequential inoculations either S. cerevisiae...
Torulaspora delbrueckii is a non-Saccharomyces yeast with interesting metabolic and physiological properties of potential use in oenology. This work examines the fermentative behaviour five strains T. sequential fermentations Saccharomyces cerevisiae, analysing formation aromatic compounds, polyalcohols pigments. The power these ranged between 7.6 9.0% v/v ethanol; associated volatile acidity was 0.2–0.7 g/l acetic acid. production glycerol inferior to that S. cerevisiae alone. mean...
Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest Mp supported by the expression of many extracellular activities, some which enhance release varietal aromatic compounds. low fermentative power makes necessary sequential or mixed use with Saccharomyces cerevisiae (Sc) to completely ferment grape musts. has respiratory metabolism can help lower ethanol content when used under aerobic conditions. Also, shows good...
The function of HKT1 in roots is controversial. We tackled this controversy by studying Na+ uptake barley (Hordeum vulgare) roots, cloning the HvHKT1 gene, and expressing cDNA yeast (Saccharomyces cerevisiae) cells. High-affinity was not detected plants growing at high K+ but appeared soon after exposing to a K(+)-free medium. It uniport, insensitive external beginning starvation inhibitable several hours later. expression (or K+) Na(+)-K+ symport, or mix both, depending on construct from...
A yeast strain carrying disruptions in TRK1 and ENA genes was very sensitive to Na + because uptake discriminated poorly between K , efflux insignificant. Transformation with ENA1 restored discrimination, tolerance. Increasing external Ca 2+ increased tolerance almost the same proportion enal cells trkl ENAI cells, suggesting an unspecific effect of this cation. By using a vacuolar ATPase mutant, role vacuole also demonstrated. The model exclusion may be extended plants.
Abstract A cryo-macerated must of V. vinifera L. cabernet sauvignon was processed by ultra-high-pressure homogenisation (UHPH) sterilisation without the use SO 2 . The UHPH treatment carried out continuously at a pressure 300 MPa and reaching maximum temperature 77 °C for less than 0.2 s. colloidal structure evaluated atomic force microscopy (AFM) measuring an average particle size 457 nm. initial microbial load 4-log CFU/mL (yeast), 3-log (bacteria). No yeast non-sporulating bacteria were...
High-affinity Na+ uptake in plants and its mediation by HKT transporters have been studied very few species. This study expands the knowledge of high-affinity land for both characteristics involvement transporters. In non-flowering plants, we analyzed content wild mosses, carried out experiments on K+ micromolar range concentrations with moss Physcomitrella patens liverwort Riccia fluitans, a Δhkt1 mutant P. identified genes lycopodiophyta (clubmoss) Selaginella moellendorffii. flowering 16...
Fumaric acid (FH2) is an additive allowed by the Codex Alimentarius and International Organization of Vine Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). FH2 has a positive effect in reduction SO2 doses controlling LAB other bacteria preserving molecular due pH effect. This article reports use at 600 mg/L wines produced with 3 varieties Vitis vinifera L. grapes (Tempranillo, Garnacha Viura) made vintages 2018, 2020 2021. Wines treated...
Fumaric acid is an additive allowed by the Codex Alimentarius and under evaluation International Organisation of Vine Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). The use 300-900 mg/L fumaric MLF in red wines decreasing pH 0.2 units or more depending on buffer capacity. When was running with populations either 7 8 log CFU/mL strain alpha (Oenococcus oeni) application 600 stopped process than 50 days cells were undetected specific...
In the current scenario of climatic warming, over-ripening grapes increases sugar content, producing flat and alcoholic wines with low acidity, high pH freshness. Additionally, a makes more chemically microbiologically unstable, requiring higher sulphite content for preservation. Some strains Lachancea thermotolerans can naturally lower wine by lactic acid from sugars; this reduction reach 0.5 units. The industrial performance four selected has been compared that two commercial Saccharomyces...
Hanseniaspora vineae is a non-Saccharomyces yeast that has powerful impact on the sensory profile of wines. Its effect aromatic non-aromatic grape varieties, such as Albillo Mayor (Vitis vinifera, L), during vinification useful biotechnology to improve complexity. Fermentation in steel barrels using and sequential inoculation with Saccharomyces cerevisiae have been used study formation terpenes cell lysis production white The GC-MS analysis shows significant H. fermentation contents (≈×3),...