Several yeast species, belonging to Saccharomyces and non-Saccharomyces genera, play fundamental roles during spontaneous must grape fermentation, and recent studies have shown that mixed fermentations, co-inoculated with S. cerevisiae and non-Saccharomyces strains, can improve wine organoleptic properties. During active dry yeast (ADY) production, antioxidant systems play an essential role in yeast survival and vitality as both biomass propagation and dehydration cause cellular oxidative stress and negatively affect technological performance. Mechanisms for adaptation and resistance to desiccation have been described for S. cerevisiae, but no data are available on the physiology and oxidative stress response of non-Saccharomyces wine yeast...
Thioredoxins are small proteins that regulate the cellular redox state, prevent oxidative damage, an...
Glutathione (GSH) is an antioxidant molecule of great technological interest due to its wide range o...
The metabolic pathways in S. cerevisiae during fermentation of Icewine grape must have not been stu...
Several yeast species, belonging to Saccharomyces and non-Saccharomyces genera, play fundamental rol...
Trabajo presentado a la 28th International Conference on Yeast Genetics and Molecular Biology (ICYGM...
[Background and Aims]: Inactive dry yeast (IDY) preparations are widely used in the winemaking indus...
Induction of the oxidative stress response has been described under many physiological conditions in...
Over the last 5-10 years a number of groups interested in decreasing free radicals during the fermen...
Póster presentado en la 5th Conference on Physiology of Yeast and Filamentous Fungi (PYFF5), celebra...
Resumen del póster presentado a la XXIX International Yeast Conference Genetics and Molecular Biolog...
The increasing ethanol content is a major challenge imposed by climate change on the production of q...
International audienceIn food industry and winemaking, the use of active dehydrated yeast (ADY) Sacc...
Thioredoxins are small proteins that regulate the cellular redox state, prevent oxidative damage, an...
International audienceMitochondria are the cell's powerhouse when organisms are grown in the presenc...
International audienceThe development of new fermented foods and beverages requires more and more th...
Thioredoxins are small proteins that regulate the cellular redox state, prevent oxidative damage, an...
Glutathione (GSH) is an antioxidant molecule of great technological interest due to its wide range o...
The metabolic pathways in S. cerevisiae during fermentation of Icewine grape must have not been stu...
Several yeast species, belonging to Saccharomyces and non-Saccharomyces genera, play fundamental rol...
Trabajo presentado a la 28th International Conference on Yeast Genetics and Molecular Biology (ICYGM...
[Background and Aims]: Inactive dry yeast (IDY) preparations are widely used in the winemaking indus...
Induction of the oxidative stress response has been described under many physiological conditions in...
Over the last 5-10 years a number of groups interested in decreasing free radicals during the fermen...
Póster presentado en la 5th Conference on Physiology of Yeast and Filamentous Fungi (PYFF5), celebra...
Resumen del póster presentado a la XXIX International Yeast Conference Genetics and Molecular Biolog...
The increasing ethanol content is a major challenge imposed by climate change on the production of q...
International audienceIn food industry and winemaking, the use of active dehydrated yeast (ADY) Sacc...
Thioredoxins are small proteins that regulate the cellular redox state, prevent oxidative damage, an...
International audienceMitochondria are the cell's powerhouse when organisms are grown in the presenc...
International audienceThe development of new fermented foods and beverages requires more and more th...
Thioredoxins are small proteins that regulate the cellular redox state, prevent oxidative damage, an...
Glutathione (GSH) is an antioxidant molecule of great technological interest due to its wide range o...
The metabolic pathways in S. cerevisiae during fermentation of Icewine grape must have not been stu...