ListarArtículos, capítulos, libros...UCO por tema "Saccharomyces cerevisiae"
Mostrando ítems 1-10 de 10
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Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
(MDPI, 2020)Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed ... -
Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration
(MDPI, 2020)The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and ... -
Differential Proteome Analysis of a Flor Yeast Strain under Biofilm Formation
(MDPI, 2017)Several Saccharomyces cerevisiae strains (flor yeasts) form a biofilm (flor velum) on the surface of Sherry wines after fermentation, when glucose is depleted. This flor velum is fundamental to biological aging of these ... -
Endogenous CO2 overpressure effect on higher alcohols metabolism during sparkling wine production
(MDPI, 2023)Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of ... -
Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source
(MDPI, 2021)Gluconic acid consumption under controlled conditions by a Saccharomyces cerevisiae flor yeast was studied in artificial media. Gluconic acid was the sole carbon source and the compounds derived from this metabolism were ... -
Potassium Starvation in Yeast: Mechanisms of Homeostasis Revealed by Mathematical Modeling
(Public Libray of Science (PLOS), 2012)The intrinsic ability of cells to adapt to a wide range of environmental conditions is a fundamental process required for survival. Potassium is the most abundant cation in living cells and is required for essential ... -
Rutas metabólicas importantes en la formación de velo de flor
(Universitat Rovira i Virgili, 2015)La crianza biológica de los vinos tipo Sherry es un proceso que se caracteriza por la formación y mantenimiento sobre la superficie del vino de una película (biofilm) de levaduras llamada “velo de flor” que aporta el ... -
Several Yeast Species Induce Iron Deficiency Responses in Cucumber Plants (Cucumis sativus L.)
(MDPI, 2021)Iron (Fe) deficiency is a first-order agronomic problem that causes a significant decrease in crop yield and quality. Paradoxically, Fe is very abundant in most soils, mainly in its oxidized form, but is poorly soluble and ... -
The effect of yeast, sugar and sulfur dioxide on the volatile compounds in wine
(MDPI, 2023)This study compares three yeast strains: two wild Saccharomyces cerevisiae strains (Sc1 and Sc5) and a commercial strain (Lc). The objective is to assess their fermentation efficiency and volatile compound production. The ... -
The Fusarium oxysporum gnt2, Encoding a Putative NAcetylglucosamine Transferase, Is Involved in Cell Wall Architecture and Virulence
(Public Library of Science, 2013)With the aim to decipher the molecular dialogue and cross talk between Fusarium oxysporum f.sp. lycopersci and its host during infection and to understand the molecular bases that govern fungal pathogenicity, we analysed ...