Zobrazeno 1 - 10
of 67
pro vyhledávání: '"Agustín, Aranda"'
Publikováno v:
Microbial Cell Factories, Vol 23, Iss 1, Pp 1-16 (2024)
Abstract Background Global warming causes an increase in the levels of sugars in grapes and hence in ethanol after wine fermentation. Therefore, alcohol reduction is a major target in modern oenology. Deletion of the MKS1 gene, a negative regulator o
Externí odkaz:
https://doaj.org/article/1bd9a2c2c4a742ea8e936e6fd397f1e6
Autor:
Cecilia Picazo, C. Alicia Padilla, Brian McDonagh, Emilia Matallana, José A. Bárcena, Agustín Aranda
Publikováno v:
Advances in Redox Research, Vol 9, Iss , Pp 100081- (2023)
Reactive Oxygen Species (ROS) can be harmful compounds that can cause damage to macromolecules like lipids, proteins, and DNA when their levels exceed cellular defense mechanisms. Cells have protection and ROS detoxification systems, including thiore
Externí odkaz:
https://doaj.org/article/ad89ab15c9a8442bb80279fee0322a93
Autor:
Max Torrellas, Rocchina Pietrafesa, Aroa Ferrer-Pinós, Angela Capece, Emilia Matallana, Agustín Aranda
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
The use of non-Saccharomyces yeasts as starters in winemaking has increased exponentially in the last years. For instance, non-conventional yeasts have proven useful for the improvement of the organoleptic profile and biocontrol. Active dry yeast sta
Externí odkaz:
https://doaj.org/article/c893bf4f9d114a45ad4752bda66fb7ab
Publikováno v:
Microbial Cell Factories, Vol 19, Iss 1, Pp 1-15 (2020)
Abstract Background Saccharomyces cerevisiae wine strains can develop stuck or sluggish fermentations when nutrients are scarce or suboptimal. Nutrient sensing and signaling pathways, such as PKA, TORC1 and Snf1, work coordinately to adapt growth and
Externí odkaz:
https://doaj.org/article/6fd9d4267d2244b2be87ab583e199f03
Autor:
Antonio Carranza Pinel, Ana Fuentes Calatayud, Alejando López Fernández, Agustín Aranda León, Laura Fernández Ruiz, Inés María Cruz Valero
Publikováno v:
REC: CardioClinics. 58:57-60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81c021729aef97d98a38ec6853b3aed7
https://doi.org/10.1016/j.rccl.2022.04.002
https://doi.org/10.1016/j.rccl.2022.04.002
Role of Saccharomyces cerevisiae Nutrient Signaling Pathways During Winemaking: A Phenomics Approach
Autor:
Beatriz Vallejo, Emilien Peltier, Victor Garrigós, Emilia Matallana, Philippe Marullo, Agustín Aranda
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 8 (2020)
The ability of the yeast Saccharomyces cerevisiae to adapt to the changing environment of industrial processes lies in the activation and coordination of many molecular pathways. The most relevant ones are nutrient signaling pathways because they con
Externí odkaz:
https://doaj.org/article/788f756bb8fd47688987b23a8a4182a0
Publikováno v:
Scientific Reports, Vol 8, Iss 1, Pp 1-12 (2018)
Abstract The thioredoxin system plays a predominant role in the control of cellular redox status. Thioredoxin reductase fuels the system with reducing power in the form of NADPH. The TORC1 complex promotes growth and protein synthesis when nutrients,
Externí odkaz:
https://doaj.org/article/4902c81581aa48cfaeb4f234086bd61a
Autor:
Esther Gamero-Sandemetrio, Lucía Payá-Tormo, Rocío Gómez-Pastor, Agustín Aranda, Emilia Matallana
Publikováno v:
Microbial Cell, Vol 5, Iss 4, Pp 184-197 (2018)
Several yeast species, belonging to Saccharomyces and non-Saccharomyces genera, play fundamental roles during spontaneous must grape fermentation, and recent studies have shown that mixed fermentations, co-inoculated with S. cerevisiae and non-Saccha
Externí odkaz:
https://doaj.org/article/0dc181df209c43988d6b2ab23a80176f
Publikováno v:
Fermentation, Vol 7, Iss 3, p 181 (2021)
Wine strains of Saccharomyces cerevisiae have to adapt their metabolism to the changing conditions during their biotechnological use, from the aerobic growth in sucrose-rich molasses for biomass propagation to the anaerobic fermentation of monosaccha
Externí odkaz:
https://doaj.org/article/99f6183c8f1146a3bc219953006d044b
Publikováno v:
Microorganisms, Vol 8, Iss 10, p 1537 (2020)
Peroxiredoxins are a family of peroxide-degrading enzymes for challenging oxidative stress. They receive their reducing power from redox-controlling proteins called thioredoxins, and these, in turn, from thioredoxin reductase. The main cytosolic pero
Externí odkaz:
https://doaj.org/article/cb8eee42d4cf4230b8d646fb0c4f112a