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Items: 1 to 20 of 139

1.

RNAseq-based transcriptome comparison of Saccharomyces cerevisiae strains isolated from diverse fermentative environments.

Ibáñez C, Pérez-Torrado R, Morard M, Toft C, Barrio E, Querol A.

Int J Food Microbiol. 2017 Sep 18;257:262-270. doi: 10.1016/j.ijfoodmicro.2017.07.001. Epub 2017 Jul 6.

PMID:
28711856
2.

Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids.

Pérez-Torrado R, Barrio E, Querol A.

Crit Rev Food Sci Nutr. 2017 Mar 31:1-11. doi: 10.1080/10408398.2017.1285751. [Epub ahead of print]

PMID:
28362111
3.

Ethanol Effects Involve Non-canonical Unfolded Protein Response Activation in Yeast Cells.

Navarro-Tapia E, Pérez-Torrado R, Querol A.

Front Microbiol. 2017 Mar 7;8:383. doi: 10.3389/fmicb.2017.00383. eCollection 2017.

4.

Ecological interactions among Saccharomyces cerevisiae strains: insight into the dominance phenomenon.

Pérez-Torrado R, Rantsiou K, Perrone B, Navarro-Tapia E, Querol A, Cocolin L.

Sci Rep. 2017 Mar 7;7:43603. doi: 10.1038/srep43603.

5.
6.

Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species.

Peris D, Arias A, Orlić S, Belloch C, Pérez-Través L, Querol A, Barrio E.

Mol Phylogenet Evol. 2017 Mar;108:49-60. doi: 10.1016/j.ympev.2017.02.008. Epub 2017 Feb 9.

PMID:
28189617
7.

Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia.

Rodríguez ME, Pérez-Través L, Sangorrín MP, Barrio E, Querol A, Lopes CA.

FEMS Yeast Res. 2017 Jan 1;17(1). doi: 10.1093/femsyr/fow109.

PMID:
28011906
8.

Increased mannoprotein content in wines produced by Saccharomyces kudriavzevii×Saccharomyces cerevisiae hybrids.

Pérez-Través L, Querol A, Pérez-Torrado R.

Int J Food Microbiol. 2016 Nov 21;237:35-38. doi: 10.1016/j.ijfoodmicro.2016.08.014. Epub 2016 Aug 12.

PMID:
27543813
9.
10.

iTRAQ-based proteome profiling of Saccharomyces cerevisiae and cryotolerant species Saccharomyces uvarum and Saccharomyces kudriavzevii during low-temperature wine fermentation.

García-Ríos E, Querol A, Guillamón JM.

J Proteomics. 2016 Sep 2;146:70-9. doi: 10.1016/j.jprot.2016.06.023. Epub 2016 Jun 22.

PMID:
27343759
11.

Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress.

Pérez-Torrado R, Oliveira BM, Zemančíková J, Sychrová H, Querol A.

Front Microbiol. 2016 Mar 31;7:435. doi: 10.3389/fmicb.2016.00435. eCollection 2016.

12.

Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development.

Stribny J, Romagnoli G, Pérez-Torrado R, Daran JM, Querol A.

Microb Cell Fact. 2016 Mar 12;15:51. doi: 10.1186/s12934-016-0449-z.

13.

Ethanol Cellular Defense Induce Unfolded Protein Response in Yeast.

Navarro-Tapia E, Nana RK, Querol A, Pérez-Torrado R.

Front Microbiol. 2016 Feb 18;7:189. doi: 10.3389/fmicb.2016.00189. eCollection 2016.

14.

Opportunistic Strains of Saccharomyces cerevisiae: A Potential Risk Sold in Food Products.

Pérez-Torrado R, Querol A.

Front Microbiol. 2016 Jan 8;6:1522. doi: 10.3389/fmicb.2015.01522. eCollection 2015. Review.

15.

Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids.

Peris D, Pérez-Través L, Belloch C, Querol A.

Food Microbiol. 2016 Feb;53(Pt B):31-40. doi: 10.1016/j.fm.2015.07.010. Epub 2015 Jul 26.

PMID:
26678127
16.

Stabilization process in Saccharomyces intra and interspecific hybrids in fermentative conditions.

Pérez-Través L, Lopes CA, Barrio E, Querol A.

Int Microbiol. 2014 Dec;17(4):213-24. doi: 10.2436/20.1501.01.224.

17.
18.

Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors.

Stribny J, Gamero A, Pérez-Torrado R, Querol A.

Int J Food Microbiol. 2015 Jul 16;205:41-6. doi: 10.1016/j.ijfoodmicro.2015.04.003. Epub 2015 Apr 8.

PMID:
25886016
19.

Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity.

Pérez-Través L, Lopes CA, González R, Barrio E, Querol A.

Int J Food Microbiol. 2015 Jul 16;205:30-40. doi: 10.1016/j.ijfoodmicro.2015.04.004. Epub 2015 Apr 9.

PMID:
25879876
20.

Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid.

Pérez-Torrado R, González SS, Combina M, Barrio E, Querol A.

Int J Food Microbiol. 2015 Jul 2;204:101-10. doi: 10.1016/j.ijfoodmicro.2015.03.012. Epub 2015 Mar 17.

PMID:
25867085

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