Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma

Autor: Pilar Fernández-Pacheco, Beatriz García-Béjar, Ana Briones Pérez, María Arévalo-Villena

Publikováno v: Frontiers in Microbiology, Vol 12 (2021)

In grapes, monoterpenes and norisoprenoids are in the form of non-volatile compounds, flavourless glycosides which could enhance the aroma of wines after its hydrolysis using β- glucosidases enzymes. It is known that the use of immobilised enzymes o

Externí odkaz: https://doaj.org/article/9bf4dc788f6d4845a6990596d0984898

Potential Probiotic Strains of Saccharomyces and Non-Saccharomyces: Functional and Biotechnological Characteristics

Autor: Pilar Fernández-Pacheco, Cristina Pintado, Ana Briones Pérez, María Arévalo-Villena

Publikováno v: Journal of Fungi, Vol 7, Iss 3, p 177 (2021)

Due to the evident demand for probiotic microorganisms, a growing number of scientific studies have involved the preliminary selection of new strains, but deeper studies for knowing specific functional and biotechnological properties are needed. In t

Externí odkaz: https://doaj.org/article/9d728d9df60543829d8e183dc6f1176d

Disposable electrochemical biosensors for Brettanomyces bruxellensis and total yeast content in wine based on core-shell magnetic nanoparticles

Autor: Alfredo Sánchez, José M. Pingarrón, Anabel Villalonga, Ana Briones-Pérez, María Arévalo-Villena, Reynaldo Villalonga, Maria L. Villalonga, Boryana Borisova, Christian B. Arenas

Publikováno v: Sensors and Actuators B: Chemical. 279:15-21

Two different disposable amperometric biosensors for the rapid detection and quantification of Brettanomyces bruxellensis (Brett) and total yeast content in wine were constructed. The biosensing approach implied the use of magnetic capturing elements

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::98bf659b55a9f0484811e93f33c7e934
https://doi.org/10.1016/j.snb.2018.09.092

Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production

Autor: Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia, Ana Briones-Pérez, María Arévalo-Villena

Publikováno v: Journal of Applied Microbiology. 123:1360-1372

This review is an account of experiences of two research teams (from Italy to Spain); the leading idea is the following: yeasts represent valuable sources in food science and microbiology and are a kind of food factories, because of the potentiality

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3767e8ccd9de1ef5a0758d8d7e3fa90
https://doi.org/10.1111/jam.13548

Assessment of the Effect of Nitrogen Concentration on Fermentation and Selection of a Highly Competitive Saccharomyces cerevisiae Strain for Efficient Ethanol Production

Autor: Enrique Javier Carvajal Barriga, Pablo Martín-Ramos, Patricia Portero Barahona, Ana Briones Pérez, Jesús Martín-Gil

Publikováno v: Energies, Vol 12, Iss 13, p 2614 (2019)
Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname
UVaDOC. Repositorio Documental de la Universidad de Valladolid
Energies
Volume 12
Issue 13

The optimum nitrogen concentration for media supplementation and strain dominance are aspects of key importance to the industrial production of ethanol with a view to reducing costs and increasing yields. In this work, these two factors were investig

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb37f27177f9623cd2bcddee6ae0d660
https://www.mdpi.com/1996-1073/12/13/2614