Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Ana Mencher"'
Publikováno v:
Microbial Biotechnology, Vol 16, Iss 5, Pp 1027-1040 (2023)
Abstract The recent introduction of non‐conventional yeast species as companion wine starters has prompted a growing interest in microbial interactions during wine fermentation. There is evidence of interactions through interference and exploitatio
Externí odkaz:
https://doaj.org/article/d2b34f555c474776adc15a5edfadfbf4
Publikováno v:
Microbial Biotechnology, Vol 14, Iss 1, Pp 8-11 (2021)
Externí odkaz:
https://doaj.org/article/b89b732c5ce34ccf9395e81805cea73f
Autor:
Ana Mencher, Pilar Morales, Eva Valero, Jordi Tronchoni, Kiran Raosaheb Patil, Ramon Gonzalez
Publikováno v:
Microbial Biotechnology, Vol 13, Iss 5, Pp 1581-1596 (2020)
Summary In winemaking, the use of alternative yeast starters is becoming increasingly popular. They contribute to the diversity and complexity of wine sensory features and are typically used in combination with Saccharomyces cerevisiae, to ensure com
Externí odkaz:
https://doaj.org/article/b7f2bf42ca4d4bcba749343bb5077cea
Publikováno v:
Foods, Vol 10, Iss 8, p 1734 (2021)
In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely acc
Externí odkaz:
https://doaj.org/article/dc80a899e68d41af96e74498ae0992ee
Autor:
Christine Bäuerl, Gulyaim Abitayeva, Sebastián Sosa-Carrillo, Ana Mencher-Beltrán, Noemí Navarro-Lleó, José M. Coll-Marqués, Manuel Zúñiga-Cabrera, Serik Shaikhin, Gaspar Pérez-Martinez
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
Lactobacillus casei and Lactobacillus rhamnosus proteins P40 and P75 belong to a large family of secreted cell wall proteins that contain a carboxy(C)-terminal CHAP or NlpC/P60 superfamily domains. In addition to their peptidoglycan hydrolases activi
Externí odkaz:
https://doaj.org/article/927a7ae5fa594bedbe7e54da3f370dcc
Low Phenotypic Penetrance and Technological Impact of Yeast [GAR+] Prion-Like Elements on Winemaking
Autor:
Ramon Gonzalez, Jordi Tronchoni, Ana Mencher, José Antonio Curiel, Alda Joao Rodrigues, Laura López-Berges, Cristina Juez, Kiran Raosaheb Patil, Paula Jouhten, Noelia Gallego, Alejandra Omarini, Mariana Fernández-Preisegger, Pilar Morales
Publikováno v:
Frontiers in Microbiology, Vol 9 (2019)
[GAR+] prion-like elements partially relieve carbon catabolite repression in Saccharomyces cerevisiae. They have been hypothesized to contribute to wine yeast survival and alcohol level reduction, as well as communication with bacteria and stuck ferm
Externí odkaz:
https://doaj.org/article/f66c309ce29c4725bde0ab7393b2e89d
Publikováno v:
Current topics in microbiology and immunology. 432
Most research on extracellular vesicles (EVs) from non-pathogenic fungi has been conducted in S. cerevisiae, taking advantage of the tools available for this model organism; but a few studies on EVs from yeasts of biotechnological interest are also a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::05099617e5437f32cfdbe7f0c2113b9d
https://pubmed.ncbi.nlm.nih.gov/34972884
https://pubmed.ncbi.nlm.nih.gov/34972884
Publikováno v:
Foods, Vol 10, Iss 1734, p 1734 (2021)
Foods
Foods
In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely acc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69d05a28efb5bcb979dfffd8bd7092e1
http://hdl.handle.net/10261/262059
http://hdl.handle.net/10261/262059
Autor:
Christine Bäuerl, Gulyaim Abitayeva, Sebastián Sosa-Carrillo, Ana Mencher-Beltrán, Noemí Navarro-Lleó, José M. Coll-Marqués, Manuel Zúñiga-Cabrera, Serik Shaikhin, Gaspar Pérez-Martinez
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Frontiers in Microbiology, Vol 10 (2019)
instname
Frontiers in Microbiology, Vol 10 (2019)
Lactobacillus casei and Lactobacillus rhamnosus proteins P40 and P75 belong to a large family of secreted cell wall proteins that contain a carboxy(C)-terminal CHAP or NlpC/P60 superfamily domains. In addition to their peptidoglycan hydrolases activi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4cedfa0812ad8af760e8e5d7541f8ba
http://hdl.handle.net/10261/192878
http://hdl.handle.net/10261/192878
Low phenotypic penetrance and technological impact of yeast [GAR+] prion-like elements on winemaking
Autor:
Ramon Gonzalez, Jordi Tronchoni, Ana Mencher, José Antonio Curiel, Alda Joao Rodrigues, Laura López-Berges, Cristina Juez, Kiran Raosaheb Patil, Paula Jouhten, Noelia Gallego, Alejandra Omarini, Mariana Fernández-Preisegger, Pilar Morales
Publikováno v:
Gonzalez, R, Tronchoni, J, Mencher, A, Curiel, J A, Rodrigues, A J, López-Berges, L, Juez, C, Patil, K R, Jouhten, P, Gallego, N, Omarini, A, Fernández-Preisegger, M & Morales, P 2018, ' Low phenotypic penetrance and technological impact of yeast [GAR + ] prion-like elements on winemaking ', Frontiers in Microbiology, vol. 9, 3311, pp. 3311 . https://doi.org/10.3389/fmicb.2018.03311
RIUR. Repositorio Institucional de la Universidad de La Rioja
instname
Digital.CSIC. Repositorio Institucional del CSIC
Frontiers in Microbiology, Vol 9 (2019)
Frontiers in Microbiology
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
RIUR. Repositorio Institucional de la Universidad de La Rioja
instname
Digital.CSIC. Repositorio Institucional del CSIC
Frontiers in Microbiology, Vol 9 (2019)
Frontiers in Microbiology
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
[GAR+] prion-like elements partially relieve carbon catabolite repression in Saccharomyces cerevisiae. They have been hypothesized to contribute to wine yeast survival and alcohol level reduction, as well as communication with bacteria and stuck ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3624a19ccf6a925ee30db331c916ec4
https://www.frontiersin.org/articles/10.3389/fmicb.2018.03311
https://www.frontiersin.org/articles/10.3389/fmicb.2018.03311