Publications (87) ANTONIO SANTOS DE LA SEN publications

2024

  1. A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

    Food Chemistry: X, Vol. 21

  2. Community successional patterns and inter-kingdom interactions during granular biofilm development

    npj Biofilms and Microbiomes, Vol. 10, Núm. 1

  3. Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions

    LWT, Vol. 196

  4. Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations

    Microbiome, Vol. 12, Núm. 1

  5. Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans

    International Journal of Food Microbiology, Vol. 425

2023

  1. Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production

    Fermentation, Vol. 9, Núm. 2

  2. Ecología e interacciones microbianas

    SEM@foro, Núm. 75, pp. 54-55

  3. Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa

    Food Microbiology, Vol. 110

  4. Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge

    FEMS Yeast Research, Vol. 23, pp. 1-8

  5. Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring

    International Journal of Food Microbiology, Vol. 394

  6. Predictability of the community-function landscape in wine yeast ecosystems

    Molecular Systems Biology, Vol. 19, Núm. 9

2022

  1. Biological management of acidity in wine industry: A review

    International Journal of Food Microbiology, Vol. 375

  2. Expectable diversity patterns in wine yeast communities

    FEMS yeast research, Vol. 22, Núm. 1

  3. Importancia del contexto ecológico en el funcionamiento de comunidades fermentativas de levaduras vínicas

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  4. Niche differentiation drives microbial community assembly and succession in full-scale activated sludge bioreactors

    npj Biofilms and Microbiomes, Vol. 8, Núm. 1

  5. Phenotypic and transcriptional study of the antimicrobial activity of silver and zinc oxide nanoparticles on a wastewater biofilm-forming Pseudomonas aeruginosa strain

    Science of the Total Environment, Vol. 826

2021

  1. Acylase enzymes disrupting quorum sensing alter the transcriptome and phenotype of Pseudomonas aeruginosa, and the composition of bacterial biofilms from wastewater treatment plants

    Science of the Total Environment, Vol. 799

  2. An integrative view of the role of lachancea thermotolerans in wine technology

    Foods, Vol. 10, Núm. 11

  3. Autochthonous oenococcus oeni strain to avoid histamine formation in red wines: A study in real winemaking conditions

    American Journal of Enology and Viticulture, Vol. 72, Núm. 2, pp. 170-180

  4. Direct detection of Brettanomyces bruxellensis in wine by PCR targeting the vinylphenol reductase gene

    LWT, Vol. 136