Crit Rev Food Sci Nutr.
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Ecological interactions among Saccharomyces cerevisiae strains: Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species. Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia. Characterisation of the broad substrate specificity 2-keto acid decarboxylase Aro10p of Saccharomyces kudriavzevii and its implication in aroma development.
Opportunistic Strains of Saccharomyces cerevisiae: Stabilization process in Saccharomyces intra and interspecific hybrids in fermentative conditions.
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Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. 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. Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity. Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid.
Comparative genomic analysis reveals a critical role of de novo nucleotide biosynthesis for Saccharomyces cerevisiae virulence.
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Genetic improvement of non-GMO wine yeasts: Strategies, advantages and safety. Transcriptomics of cryophilic Saccharomyces kudriavzevii reveals the key role of gene translation efficiency in cold stress adaptations. Pathogenic potential of Saccharomyces strains isolated from dietary supplements. Molecular analysis of the genes involved in aroma synthesis in the species S. On the complexity of the Saccharomyces bayanus taxon: Enhanced enzymatic activity of glycerolphosphate dehydrogenase from the cryophilic Saccharomyces kudriavzevii.
Comparative genomic analysis of Saccharomyces cerevisiae yeasts isolated from fermentations of traditional beverages unveils different adaptive strategies. Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable. Metabolomic comparison of Saccharomyces Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures. Yeasts in table olive processing: Transcriptomics in human blood incubation reveals the importance of oxidative stress response in Saccharomyces cerevisiae clinical strains.
Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. Clinical Saccharomyces cerevisiae isolates cannot cross the epithelial barrier in vitro. Potential benefits of the application of yeast starters in table olive processing. Evaluation of different genetic procedures for the generation of artificial hybrids in Saccharomyces genus for winemaking.
Lipid composition of wine strains of Saccharomyces kudriavzevii and Saccharomyces cerevisiae grown at low temperature.
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Skip to main content. Among other questions, we are currently working on three main topics: The results of this research are applicable to the following topics of interest to the industry: Development of starter cultures for their use in alcoholic fermentations.
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A holistic, dynamic model of Translation Competence. Developing the research design. Characteristics of the sample. Data collection and analysis. Knowledge of Translation and Translation Project. Identification and Solution of Translation Problems. Efficacy of the Translation Process. Use of Instrumental Resources. The performance of the top-ranking translators.
Defining features of Translation Competence. Experimental research into the Acquisition of Translation Competence.
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It offers not only the theoretical and empirically tested results, but also an empirically tested componential model of translation competence that can be used in Applied Studies [ Integrative Approaches in Translation Studies. Calvo Encinas , E. Corpas Pastor , G. Regards sur les aspects culturels de la communication. Hurtado Albir , A. Hurtado Albir , A and Alves , F. Kreutzer , M and Neunzig , W. Procedures for assessing the acquisition of cultural competence in translator training.
The Interpreter and Translator Trainer Competence levels in translation: