Editorial: Biotechnological Applications of Yeasts in Beverages and Food: From Fermentation to Innovation

Autor: Lucía M. Mendoza, María Gabriela Merín, Carmela Belloch

Publikováno v: Frontiers in Microbiology, Vol 13 (2022)

Externí odkaz: https://doaj.org/article/bfd94d0df983497b865ad543b2336f32

The killer yeast Wickerhamomyces anomalus Cf20 exerts a broad anti-Candida activity through the production of killer toxins and volatile compounds

Autor: Lucía Lanza, Gabriela A Bulacios, Miriam Carolina Chalon, Lucía M. Mendoza, Miguel Fernandez de Ullivarri, Silvia Adriana Navarro

Publikováno v: Medical Mycology. 58:1102-1113

Candidiasis is a group of opportunistic infections caused by yeast of the genus Candida. The appearance of drug resistance and the adverse effects of current antifungal therapies require the search for new, more efficient therapeutic alternatives. Ki

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7cab7680527dcfbc657336c50a6478f
https://doi.org/10.1093/mmy/myaa011

Proteomic Analysis of Listeria monocytogenes FBUNT During Biofilm Formation at 10°C in Response to Lactocin AL705

Autor: Graciela Vignolo, Patricia Castellano, Constanza Melian, Lucía M. Mendoza, Franco Segli

Publikováno v: Frontiers in Microbiology
Frontiers in Microbiology, Vol 12 (2021)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Listeria monocytogenes is one of the major food-related pathogens and is able to survive and multiply under different stress conditions. Its persistence in industrial premises and foods is partially due to its ability to form biofilm. Thus, as a natu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ef1473a1bf9801c4d5981e635b5329f
http://europepmc.org/articles/PMC7880126

Yeast diversity during the fermentation of Andean chicha : A comparison of high-throughput sequencing and culture-dependent approaches

Autor: Carmela Belloch, Lucía M. Mendoza, Alexander Neef, Graciela Vignolo

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
FOOD MICROBIOLOGY
r-IIS La Fe. Repositorio Institucional de Producción Científica del Instituto de Investigación Sanitaria La Fe

Diversity and dynamics of yeasts associated with the fermentation of Argentinian maize-based beverage chicha was investigated. Samples taken at different stages from two chicha productions were analyzed by culture-dependent and culture-independent me

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f0bfc6a6e2f3b14183fe5d5d07db6035
https://doi.org/10.1016/j.fm.2017.05.007

Characterization of the killer toxin KTCf20 from wickerhamomyces anomalus, a potential biocontrol agent against wine spoilage yeasts

Autor: Miguel Fernandez de Ullivarri, Raúl R. Raya, Lucía M. Mendoza

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Wickerhamomyces anomalus Cf20 secretes the killer toxin KTCf20 that inhibits several wine spoilage yeasts of the species Pichia guilliermondii, P. membranifaciens, Brettanomyces bruxellensis and Dekkera anomala. KTCf20 binds cell wall extracts from t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ca749c7a36af81ddef86d1f1ffdbffc
https://www.sciencedirect.com/science/article/pii/S1049964418301658?via=ihub