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View article: Draft genome sequences of two strains of <i>Starmerella bacillaris</i> of enological interest, FC54 and MUT5705
Draft genome sequences of two strains of <i>Starmerella bacillaris</i> of enological interest, FC54 and MUT5705 Open
Starmerella bacillaris is a non -Saccharomyces yeast associated with enological niches. We present whole-genome sequences of strains FC54 and MUT5705, previously isolated from grapes and extensively characterized for their enological trait…
View article: Identification of a crucial <i>INO2</i> allele for enhancing ethanol resistance in an industrial fermentation strain of <i>Saccharomyces cerevisiae</i>
Identification of a crucial <i>INO2</i> allele for enhancing ethanol resistance in an industrial fermentation strain of <i>Saccharomyces cerevisiae</i> Open
Ethanol toxicity is a major challenge for Saccharomyces cerevisiae during fermentation, affecting its growth and influencing the process. This study investigated the molecular mechanisms of ethanol tolerance using transcriptomics analysis …
View article: Specific impact of nitrogen supplementation on the metabolism of Saccharomyces and hybrids during wine fermentation
Specific impact of nitrogen supplementation on the metabolism of Saccharomyces and hybrids during wine fermentation Open
Nitrogen is essential for yeast metabolism and is often added to avoid slow or stuck fermentations in the wine industry. This study aimed to investigate the impact of different nitrogen supplementation strategies on the metabolism of vario…
View article: Chromosome <scp>III</scp> Aneuploidy Enhances Ethanol Tolerance in Industrial <i>Saccharomyces cerevisiae</i> by Increasing the <scp> <i>TUP1</i> </scp> Copy Number
Chromosome <span>III</span> Aneuploidy Enhances Ethanol Tolerance in Industrial <i>Saccharomyces cerevisiae</i> by Increasing the <span> <i>TUP1</i> </span> Copy Number Open
Ethanol stress poses a considerable challenge for Saccharomyces cerevisiae during fermentation. Strains carrying an extra copy of chromosome III exhibit enhanced ethanol tolerance. Here, we investigated the underlying mechanisms of this to…
View article: Toward Less Energy‐Consuming Alcoholic Fermentations in Oenology: A Laboratory‐Scale Case Study
Toward Less Energy‐Consuming Alcoholic Fermentations in Oenology: A Laboratory‐Scale Case Study Open
Alcoholic fermentation is an exothermic process where temperature plays a crucial role in controlling the fermentation dynamics and the quality of the final product in wineries. Temperature regimes are typically predefined, with low‐temper…
View article: Updated list of QPS-recommended microorganisms for safety risk assessments carried out by EFSA
Updated list of QPS-recommended microorganisms for safety risk assessments carried out by EFSA Open
The European Food Safety Authority (EFSA) asked the Panel on Biological Hazards (BIOHAZ) to deliver a scientific Opinion on the maintenance of the list of qualified presumption of safety (QPS) biological agents. The QPS approach was develo…
View article: Microbiological agents as notified to EFSA
Microbiological agents as notified to EFSA Open
This is the list of “Microbiological agents as notified to EFSA” from 2007, in the context of technical dossiers to EFSA Units, for intentional use in feed and/or food or as sources of food and feed additives, enzymes and plant protection …
View article: Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 22: Suitability of taxonomic units notified to EFSA until March 2025
Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 22: Suitability of taxonomic units notified to EFSA until March 2025 Open
The qualified presumption of safety (QPS) process was developed to assess the safety of microorganisms used in food and feed chains. During the period covered by this Statement, no new information warranted changes to the status of previou…
View article: Temperature-Dependent Kinetic Modeling of Nitrogen-Limited Batch Fermentation by Yeast Species
Temperature-Dependent Kinetic Modeling of Nitrogen-Limited Batch Fermentation by Yeast Species Open
Yeast batch fermentation is widely used in industrial biotechnology, yet its performance is strongly influenced by temperature and nitrogen availability, which affect growth kinetics and metabolite production. The development of predictive…
View article: Chromosome III aneuploidy enhances ethanol tolerance in industrial <i>Saccharomyces cerevisiae</i> by increasing <i>TUP1</i> expression
Chromosome III aneuploidy enhances ethanol tolerance in industrial <i>Saccharomyces cerevisiae</i> by increasing <i>TUP1</i> expression Open
Ethanol stress poses a considerable challenge for Saccharomyces cerevisiae during fermentation. Strains carrying an extra copy of chromosome III exhibit enhanced ethanol tolerance. Here, we investigated the underlying mechanisms of this to…
View article: Combined Isotopic Tracer and Modelling Approach Reveals Differences in Nitrogen Metabolism in <i>S. cerevisiae</i> , <i>S. uvarum</i> and <i>S. kudriavzevii</i> Species
Combined Isotopic Tracer and Modelling Approach Reveals Differences in Nitrogen Metabolism in <i>S. cerevisiae</i> , <i>S. uvarum</i> and <i>S. kudriavzevii</i> Species Open
The species Saccharomyces uvarum and Saccharomyces kudriavzevii have gained popularity in recent decades due to their interesting oenological properties. However, although it plays a crucial role in yeast fermentation performance and compo…
View article: Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program
Genetically Improved Yeast Strains with Lower Ethanol Yield for the Wine Industry Generated Through a Two-Round Breeding Program Open
Saccharomyces cerevisiae is a species of industrial significance in the production of alcoholic beverages; it is the main species responsible for the fermentation of grape must. One of the main current problems in the wine industry is high…
View article: An integrated multiphase dynamic genome-scale model explains batch fermentations led by species of the <i>Saccharomyces</i> genus
An integrated multiphase dynamic genome-scale model explains batch fermentations led by species of the <i>Saccharomyces</i> genus Open
During batch fermentation, a variety of compounds are synthesized, as microorganisms undergo distinct growth phases: lag, exponential, growth-no-growth transition, stationary, and decay. A detailed understanding of the metabolic pathways i…
View article: Optogenetic control of horizontally acquired genes prevent stuck fermentations in yeast
Optogenetic control of horizontally acquired genes prevent stuck fermentations in yeast Open
Nitrogen limitations in the grape must be the main cause of stuck fermentations during the winemaking process. In Saccharomyces cerevisiae , a genetic segment known as region A, which harbors 12 protein-coding genes, was acquired horizonta…
View article: Co-culture dynamics between Lachancea cidri and Saccharomyces cerevisiae impact fermentative aroma profile
Co-culture dynamics between Lachancea cidri and Saccharomyces cerevisiae impact fermentative aroma profile Open
The growing demand for more aromatized and complex fermented beverages has encouraged research into non-conventional yeasts that combine bio-flavor and reproducible fermentation profiles. In this study, we explore the use of the non-conven…
View article: Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 21: Suitability of taxonomic units notified to EFSA until September 2024
Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 21: Suitability of taxonomic units notified to EFSA until September 2024 Open
The qualified presumption of safety (QPS) process was developed to provide a safety assessment approach for microorganisms intended for use in food or feed chains. In the period covered by this Statement, no new information was found that …
View article: Understanding brewing trait inheritance in <i>de novo</i> Lager yeast hybrids
Understanding brewing trait inheritance in <i>de novo</i> Lager yeast hybrids Open
Hybridization between Saccharomyces cerevisiae and Saccharomyces eubayanus resulted in the emergence of S. pastorianus , a crucial yeast for lager fermentation. However, our understanding of hybridization success and hybrid vigor between t…
View article: Identification of a crucial<i>INO2</i>allele for enhancing ethanol resistance in an industrial fermentation strain of<i>Saccharomyces cerevisiae</i>
Identification of a crucial<i>INO2</i>allele for enhancing ethanol resistance in an industrial fermentation strain of<i>Saccharomyces cerevisiae</i> Open
Ethanol toxicity is a major challenge for S. cerevisiae during fermentation, affecting its growth and influencing the process. This study investigated the molecular mechanisms of ethanol tolerance using transcriptomic analysis of three S. …
View article: Evaluating the Genome-Based Average Nucleotide Identity Calculation for Identification of Twelve Yeast Species
Evaluating the Genome-Based Average Nucleotide Identity Calculation for Identification of Twelve Yeast Species Open
Classifying a yeast strain into a recognized species is not always straightforward. Currently, the taxonomic delineation of yeast strains involves multiple approaches covering phenotypic characteristics and molecular methodologies, includi…
View article: Optogenetic control of a horizontally acquired region in yeast prevent stuck fermentations
Optogenetic control of a horizontally acquired region in yeast prevent stuck fermentations Open
Nitrogen limitations in the grape must is the main cause of stuck fermentations during the winemaking process. In Saccharomyces cerevisiae , a genetic segment known as region A, which harbors 12 protein-coding genes, was acquired horizonta…
View article: Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 20: Suitability of taxonomic units notified to EFSA until March 2024
Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 20: Suitability of taxonomic units notified to EFSA until March 2024 Open
The qualified presumption of safety (QPS) process was developed to provide a safety assessment approach for microorganisms intended for use in food or feed chains. In the period covered by this statement, no new information was found that …
View article: Understanding brewing trait inheritance in<i>de novo</i>lager yeast hybrids
Understanding brewing trait inheritance in<i>de novo</i>lager yeast hybrids Open
Hybridization between Saccharomyces cerevisiae and Saccharomyces eubayanus resulted in the emergence of S. pastorianus , a crucial yeast for lager fermentation. However, our understanding of hybridization success and hybrid vigour between …
View article: A continuous dynamic genome-scale model explains batch fermentations led by species of the<i>Saccharomyces</i>genus
A continuous dynamic genome-scale model explains batch fermentations led by species of the<i>Saccharomyces</i>genus Open
Batch fermentation is a biotechnological dynamic process that produces various products by employing microorganisms that undergo different growth phases: lag, exponential, growth-non-growth, stationary, and decay. Genome-scale constrained-…
View article: Differences in metabolism among <i>Saccharomyces</i> species and their hybrids during wine fermentation
Differences in metabolism among <i>Saccharomyces</i> species and their hybrids during wine fermentation Open
This study aimed to investigate how parental genomes contribute to yeast hybrid metabolism using a metabolomic approach. Previous studies have explored central carbon and nitrogen metabolism in Saccharomyces species during wine fermentatio…
View article: Updated list of QPS-recommended microorganisms for safety risk assessments carried out by EFSA
Updated list of QPS-recommended microorganisms for safety risk assessments carried out by EFSA Open
The European Food Safety Authority (EFSA) asked the Panel on Biological Hazards (BIOHAZ) to deliver a scientific Opinion on the maintenance of the list of qualified presumption of safety (QPS) biological agents. The QPS approach was develo…
View article: Microbiological agents as notified to EFSA
Microbiological agents as notified to EFSA Open
This is the list of “Microbiological agents as notified to EFSA” from 2007, in the context of technical dossiers to EFSA Units, for intentional use in feed and/or food or as sources of food and feed additives, enzymes and plant protection …
View article: Updated list of QPS-recommended microorganisms for safety risk assessments carried out by EFSA
Updated list of QPS-recommended microorganisms for safety risk assessments carried out by EFSA Open
The European Food Safety Authority (EFSA) asked the Panel on Biological Hazards (BIOHAZ) to deliver a scientific Opinion on the maintenance of the list of qualified presumption of safety (QPS) biological agents. The QPS approach was develo…