Zobrazeno 1 - 10
of 258
pro vyhledávání: '"Albert, Mas"'
Autor:
Payam Ghiaci, Paula Jouhten, Nikolay Martyushenko, Helena Roca-Mesa, Jennifer Vázquez, Dimitrios Konstantinidis, Simon Stenberg, Sergej Andrejev, Kristina Grkovska, Albert Mas, Gemma Beltran, Eivind Almaas, Kiran R Patil, Jonas Warringer
Publikováno v:
Molecular Systems Biology, Vol 20, Iss 10, Pp 1109-1133 (2024)
Abstract Adaptive Laboratory Evolution (ALE) of microorganisms can improve the efficiency of sustainable industrial processes important to the global economy. However, stochasticity and genetic background effects often lead to suboptimal outcomes dur
Externí odkaz:
https://doaj.org/article/8cd5838ac08648588b42bf11566a2d5b
Autor:
Paula Jouhten, Dimitrios Konstantinidis, Filipa Pereira, Sergej Andrejev, Kristina Grkovska, Sandra Castillo, Payam Ghiaci, Gemma Beltran, Eivind Almaas, Albert Mas, Jonas Warringer, Ramon Gonzalez, Pilar Morales, Kiran R Patil
Publikováno v:
Molecular Systems Biology, Vol 20, Iss 11, Pp 1260-1260 (2024)
Externí odkaz:
https://doaj.org/article/2e6d0791fcc942559e0aabd37ac82a80
Publikováno v:
Microorganisms, Vol 12, Iss 8, p 1655 (2024)
Controlling the microorganisms involved in alcoholic fermentation during wine production can be achieved by adding a small quantity of spontaneously fermenting must to freshly crushed grapes, a technique known as pied de cuve (PdC). This method not o
Externí odkaz:
https://doaj.org/article/0841791e918f40a39326253f9daba719
Autor:
Paula Jouhten, Dimitrios Konstantinidis, Filipa Pereira, Sergej Andrejev, Kristina Grkovska, Sandra Castillo, Payam Ghiachi, Gemma Beltran, Eivind Almaas, Albert Mas, Jonas Warringer, Ramon Gonzalez, Pilar Morales, Kiran R Patil
Publikováno v:
Molecular Systems Biology, Vol 18, Iss 10, Pp 1-18 (2022)
Abstract Adaptive evolution under controlled laboratory conditions has been highly effective in selecting organisms with beneficial phenotypes such as stress tolerance. The evolution route is particularly attractive when the organisms are either diff
Externí odkaz:
https://doaj.org/article/ba56688f07884fe2828fa6593af19657
Autor:
Candela Ruiz-de-Villa, Luis Urrutia-Becerra, Carla Jara, Mariona Gil i Cortiella, Joan Miquel Canals, Albert Mas, Cristina Reguant, Nicolas Rozès
Publikováno v:
Fermentation, Vol 9, Iss 9, p 808 (2023)
Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Ch
Externí odkaz:
https://doaj.org/article/1287fdb900d7422fa580b15f200310ca
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Wine aged in barrels or bottles is susceptible to alteration by microorganisms that affect the final product quality. However, our knowledge of the microbiota during aging and the factors modulating the microbial communities is still quite limited. T
Externí odkaz:
https://doaj.org/article/75086a3328fb4adb8caa1681e10c15f5
Publikováno v:
Communications in Mathematical Physics. 397:337-392
We study spectral properties of Dirac operators on bounded domains $\Omega \subset \mathbb{R}^3$ with boundary conditions of electrostatic and Lorentz scalar type and which depend on a parameter $\tau\in\mathbb{R}$; the case $\tau = 0$ corresponds to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8db48e18deefd11d32580e8f6d64fea
https://doi.org/10.1007/s00220-022-04526-3
https://doi.org/10.1007/s00220-022-04526-3
Publikováno v:
Antioxidants, Vol 10, Iss 11, p 1735 (2021)
During alcoholic fermentation, Saccharomyces cerevisiae is subjected to several stresses, among which ethanol is of capital importance. Melatonin, a bioactive molecule synthesized by yeast during alcoholic fermentation, has an antioxidant role and is
Externí odkaz:
https://doaj.org/article/338fdde74a9049a8bf60ace50d35e8d4
Publikováno v:
G3: Genes, Genomes, Genetics, Vol 7, Iss 2, Pp 399-412 (2017)
Hybridization is known to improve complex traits due to heterosis and phenotypic robustness. However, these phenomena have been rarely explained at the molecular level. Here, the genetic determinism of Saccharomyces cerevisiae fermentation performanc
Externí odkaz:
https://doaj.org/article/cf43239235934433bdcc0b38d21d1836
Publikováno v:
Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture. :213-224
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44b6b301b2774871490fe4a311ab037b
https://doi.org/10.1002/9781119762621.ch17
https://doi.org/10.1002/9781119762621.ch17