A5008306617- Fungal and yeast genetics research
- Meat and Animal Product Quality
- Fungal Biology and Applications
- Protein Hydrolysis and Bioactive Peptides
- Animal Nutrition and Physiology
- Microbial Metabolic Engineering and Bioproduction
- Aquaculture Nutrition and Growth
- Postharvest Quality and Shelf Life Management
- Plant Reproductive Biology
- Phytochemicals and Antioxidant Activities
- Polyamine Metabolism and Applications
- Edible Oils Quality and Analysis
- Endoplasmic Reticulum Stress and Disease
- Fermentation and Sensory Analysis
- Wnt/β-catenin signaling in development and cancer
- Polysaccharides and Plant Cell Walls
Universidade de Vigo
2020-2022
Universidad Nacional Autónoma de México
2006-2017
In this work, the effect of use two autochthonous starter cultures (Lactobacillus sakei LS131 + Staphylococcus equorum SA25 (EQU), or L. saprophyticus SB12 (SAP)) on physicochemical, microbiological, proteolytic and lipolytic changes taking place during manufacture Galician chorizo, a traditional Spanish sausage, was studied. Three different batches (control (CNT), EQU SAP) were manufactured in triplicate analysed manufacturing process (samples taken at 0, 2, 5, 9, 14, 21 30 days ripening)...
The different vegetable oils used in canned fish as a filling medium have preserving effect and contribute to the palatability of product. In this study, colour European eels (sunflower oil, olive oil or spicy oil) was measured at steps canning process. sensorial characteristics packed were also evaluated. Colour scores (CieLab values) higher sunflower than oil. changes parameters depended on type stage process storage time. highest during sterilization Spicy which change greatest, probably...
Yeast cells respond to hyperosmotic stress by activating the high‐osmolarity glycerol ( HOG ) pathway, which consists of two branches, Hkr1/Msb2‐Sho1 and Sln1, trigger phosphorylation nuclear internalization Hog1 mitogen‐activated protein kinase. In nucleus, regulates gene transcription cell cycle progression, allows adapt conditions. This study demonstrates that uncoupling known sensors both branches pathway at level Ssk1 Ste11 impairs growth in medium. However, under these conditions, was...
When treated with a hyperosmotic stimulus, Kluyveromyces lactis cells respond by activating the mitogen-activated protein kinase (MAPK) K. Hog1 (KlHog1) via two conserved branches, SLN1 and SHO1. Mutants affected in only one branch can cope external hyperosmolarity KlHog1p phosphorylation, except for single ΔKlste11 ΔKlste50 mutants, which showed high sensitivity to osmotic stress, even though other (SLN1) was intact. Inactivation of both branches deletion KlSHO1 KlSSK2 also produced salt....
The Kluyveromyces lactis SLN1 phosphorelay system includes the osmosensor histidine kinase Sln1, phosphotransfer protein Ypd1 and response regulator Ssk1. Here we show that K. has a functional system. In vitro assays, using heterologous kinase, phosphate group is accepted by KlYpd1 transferred to KlSsk1. Upon hyperosmotic stress inactivated, dephosphorylated in KlSln1 dependent manner, only version of KlSsk1 lacks interacts with MAPKKK KlSsk2. Interestingly, inactivation KlPtp2 phosphatase...
Abstract Mating in yeast is initiated by binding of pheromone to G‐protein‐coupled receptors expressed haploid cells. We analysed the role KlSte2p and KlSte3p Kluyveromyces lactis mating pathway. By sequence analysis, are homologues Saccharomyces cerevisiae α‐pheromone a‐pheromone receptors, respectively. However, expression experiments, we determined that KlSTE2 gene cells typified as MAT α therefore receptor for K. KlSTE3 a binds α‐pheromone. The silent cells, while it highly MATα...
The different vegetable oils used in canned fish as filling medium have a preserving effect and contribute to the palatability of product. In this study, colour European eels (sunflower oil, olive oil or spicy oil) was measured at steps canning process. sensorial characteristics packed were also evaluated. Colour scores (CieLab values) higher sunflower than oil. changes parameters depended on type stage process storage time. highest during sterilization Spicy which change greatest, probably...