Zobrazeno 1 - 10
of 191
pro vyhledávání: '"María Heras"'
Autor:
Roswitha Dolcemascolo, Raúl Ruiz, Sara Baldanta, Lucas Goiriz, María Heras-Hernández, Roser Montagud-Martínez, Guillermo Rodrigo
Publikováno v:
Journal of Biological Engineering, Vol 18, Iss 1, Pp 1-11 (2024)
Abstract RNA recognition motifs (RRMs) are widespread RNA-binding protein domains in eukaryotes, which represent promising synthetic biology tools due to their compact structure and efficient activity. Yet, their use in prokaryotes is limited and the
Externí odkaz:
https://doaj.org/article/a029a97bc8f84f8d983d20ef3d793484
Autor:
Roser Montagud‐Martínez, Rosa Márquez‐Costa, María Heras‐Hernández, Roswitha Dolcemascolo, Guillermo Rodrigo
Publikováno v:
Microbial Biotechnology, Vol 17, Iss 2, Pp n/a-n/a (2024)
Abstract CRISPR‐Cas systems evolved in prokaryotes to implement a powerful antiviral immune response as a result of sequence‐specific targeting by ribonucleoproteins. One of such systems consists of an RNA‐guided RNA endonuclease, known as CRIS
Externí odkaz:
https://doaj.org/article/4a9d77c7edc348aca541aaa6b1e94802
Autor:
Roswitha Dolcemascolo, María Heras-Hernández, Lucas Goiriz, Roser Montagud-Martínez, Alejandro Requena-Menéndez, Raúl Ruiz, Anna Pérez-Ràfols, R Anahí Higuera-Rodríguez, Guillermo Pérez-Ropero, Wim F Vranken, Tommaso Martelli, Wolfgang Kaiser, Jos Buijs, Guillermo Rodrigo
Publikováno v:
eLife, Vol 12 (2024)
The RNA recognition motif (RRM) is the most common RNA-binding protein domain identified in nature. However, RRM-containing proteins are only prevalent in eukaryotic phyla, in which they play central regulatory roles. Here, we engineered an orthogona
Externí odkaz:
https://doaj.org/article/2f7dd1c6b8fa456f82d0226daa76c65a
Autor:
Dolores Pérez, Marie Denat, Laura Pérez‐Través, José María Heras, José Manuel Guillamón, Vicente Ferreira, Amparo Querol
Publikováno v:
Microbial Biotechnology, Vol 15, Iss 8, Pp 2266-2280 (2022)
Summary Non‐wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve this problem, we generated intra‐ and interspecific hybrids u
Externí odkaz:
https://doaj.org/article/0aee3f96dfb2487c960c9b03a6e9d323
Publikováno v:
OENO One, Vol 55, Iss 4 (2021)
This study aimed at determining the changes induced by two S. cerevisiae strains, (IONYS wf™ and Lalvin ICV D254™) on the sensory and chemical aroma profiles of Tempranillo wine, after fermentation and after ageing. The 64 aroma molecules determi
Externí odkaz:
https://doaj.org/article/05ca954332a140e69434edee4f065aa6
Autor:
Cristian Vaquero, Iris Loira, José María Heras, Francisco Carrau, Carmen González, Antonio Morata
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Global warming is causing serious problems, especially, in warm regions, where musts with excess sugars and high pH produce wines with decreased freshness and unstable evolution. This study aimed to determine biocompatibility between yeast species, t
Externí odkaz:
https://doaj.org/article/3608a12a2efd481eb9555f5b278ce3ff
Publikováno v:
Food Chemistry: X, Vol 9, Iss , Pp 100116- (2021)
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography (GC), GC-Olfactometry and
Externí odkaz:
https://doaj.org/article/ce231fd22c9840748db7e2f360e28e5f
Autor:
María Lairón-Peris, Laura Pérez-Través, Sara Muñiz-Calvo, José Manuel Guillamón, José María Heras, Eladio Barrio, Amparo Querol
Publikováno v:
Frontiers in Bioengineering and Biotechnology, Vol 8 (2020)
In European regions of cold climate, S. uvarum can replace S. cerevisiae in wine fermentations performed at low temperatures. S. uvarum is a cryotolerant yeast that produces more glycerol, less acetic acid and exhibits a better aroma profile. However
Externí odkaz:
https://doaj.org/article/85590b661e0e4398a500617ef323f29a
Autor:
Cristian Vaquero, Pedro Miguel Izquierdo-Cañas, Adela Mena-Morales, L. Marchante-Cuevas, José María Heras, Antonio Morata
Publikováno v:
Fermentation, Vol 7, Iss 3, p 193 (2021)
Climate change is affecting vineyards, resulting in grapes with a low acidity a high pH and sugar at harvest time. The most common procedure so far to improve the acidity and reduce the final pH of wines is to use tartaric acid, but wine can also be
Externí odkaz:
https://doaj.org/article/d33c4dd827bd430e8828f15db31c885b
Autor:
Ying Su, Pauline Seguinot, Audrey Bloem, Anne Ortiz-Julien, José María Heras, José Manuel Guillamón, Carole Camarasa
Publikováno v:
Microorganisms, Vol 8, Iss 6, p 904 (2020)
Non-Saccharomyces yeast strains have become increasingly prevalent in the food industry, particularly in winemaking, because of their properties of interest both in biological control and in complexifying flavour profiles in end-products. However, un
Externí odkaz:
https://doaj.org/article/86bf9e02f9e54947b73a04936fef38d4