Ecología e interacciones microbianas

  1. Javier Vicente Sánchez 1
  2. Sergio Izquierdo Gea
  3. Belén Benítez Domínguez
  4. Miguel de Celis Rodríguez
  5. Javier Ruiz Ruiz 1
  6. Domingo Marquina Diaz 2
  7. Ignacio Belda Aguilar
  8. Antonio Santos 1
  1. 1 Universidad Complutense de Madrid
    info

    Universidad Complutense de Madrid

    Madrid, España

    ROR 02p0gd045

  2. 2 Universidad Complutense de Madirid
Revista:
SEM@foro

ISSN: 2254-4399

Año de publicación: 2023

Número: 75

Páginas: 54-55

Tipo: Artículo

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Otras publicaciones en: SEM@foro

Referencias bibliográficas

  • Belda, I., Conchillo LB, Ruiz J, Navascués E, Marquina D, Santos A. (2016) Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking. Int J Food Microbiol. 223:1-8.
  • Belda, I., Ruiz J, Beisert B, Navascués E, Marquina D, Calderón F, Rauhut D, Benito S, Santos A. (2017) Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations. Int J Food Microbiol. 257:183-191.
  • Belda, I., Williams, T., de Celis, M., Paulsen, IT., Pretorious, I. (2021) Seeding the idea of encapsulating a representative synthetic metagenome in a single yeast cell. Nat Commun. 12(1):1599.
  • de Celis, M., Ruiz, J., Vicente, J., Acedo, A., Marquina, D., Santos, A., Belda, I.(2022) Expectable diversity patterns in wine yeast communities. FEMS Yeast Res. 22(1):foac034.
  • Gobbi, A., Acedo, A., Imam, N., Santini, RG., Ortiz-Álvarez, R., Ellegaard-Jensen, L., Belda, I., Hansen, LH. (2022) A global microbiome survey of vineyard soils highlights the microbial dimension of viticultural terroirs. Commun Biol. 5:241.
  • Ortiz-Álvarez, R., Ortega-Arranz, H., Ontiveros, VJ., de Celis, M., Ravarani, C., Acedo, A., Belda, I. (2021) Network properties of local fungal communities reveal the anthropogenic disturbance consequences of farming practices in vineyard soils. mSystems. 6(3):e00344-21.
  • Ruiz, J., Ortega, N., Martín-Santamaría, M., Acedo, A., Marquina, D., Pascual, O., Rozès, N., Zamora, F., Santos, A., Belda, I. (2019) Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations. Int J Food Microbiol. 305:108255.
  • Ruiz, J., de Celis, M., de Toro, M., Mendes-Ferreira, A., Rauhut, D., Santos, A., & Belda, I. (2020) Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii. Food Res Int. 137:109663.
  • Ruiz, J., de Celis, M., Martín-Santamaría, M., Benito-Vázquez, I., Pontes, A., Lanza, VF., Sampaio, JP., Santos, A., Belda, I. (2021) Global distribution of IRC7 alleles in Saccharomyces cerevisiae populations: a genomic and phenotypic survey within the wine clade. Environ Microbiol. 23(6):3182-3195.
  • Ruiz, J., de Celis, M., Diaz-Colunga, J., Vila, J. C. C., Benitez-Dominguez, B., Vicente, J.,Santos, A., Sánchez, A., Belda, I. (2022) Predictability of the community-function landscape in wine yeast ecosystems. bioRxiv. 2022-12.
  • Vicente, J., Navascués, E., Calderón, F., Santos, A., Marquina, D., & Benito, S. (2021) An integrative view of the role of Lachancea thermotolerans in wine technology. Foods. 10(11):2878.
  • Vicente, J., Baran, Y., Navascués, E., Santos, A., Calderón, F., Marquina, D., Rauhut, D., Benito, S. (2022) Biological management of acidity in wine industry: A review. Int J Food Microbiol. 109726.
  • Vicente, J.; Kelanne, N.; Rodrigo-Burgos, L.; Navascués, E.; Calderón, F.; Santos, A.; Marquina, D.; Yang, B.; Benito, S. (2022). Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge. FEMS Yeast Research. foac062. doi: 10.1093/ femsyr/foac062
Fuente de los datos: Dialnet