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Bibliografía especializada
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Genética de levadura
La aportación voluntaria de
bibliografía sobre genética de levaduras por parte de los principales grupos de
investigación españoles ha permitido elaborar la siguiente lista de referencias.
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Aguilera, A. i Benítez, T.:
«Ethanol-sensitive mutants of Saccharomyces
cerevisiae», Archives of
Microbiology 1986; 143: 337-344.
Bailey, R.B., Benítez, T. i
Woodward, A.: «Saccharomyces cerevisiae
mutants resistant to catabolite repression: use in cheese whey hydrolisate
fermentation», Applied and Environmental Microbiology 1982; 44: 631-639.
Benítez, T., Aguilera, A. i
Castillo, L.: «Alcohol and sucrose tolerant wine yeast strains», Ciencia
Biológica 1982; 7: 89-94.
Benítez, T., Aguilera, A.,
Castillo, L. i Conde, J.: «Instability of Saccharomyces
cerevisiae heterokaryons», Current Genetics 1984; 8: 345-352.
Benítez, T., Castillo, L.,
Aguilera, A., Conde, J. i Cerdá Olmedo, E.: «Selection of wine yeast for growth
and fermentation in the presence of ethanol and sucrose», Applied and
Environmental Microbiology 1983; 45: 1429-1436.
Benítez, T., Codón, A.C.,
Gasent Ramírez, J.M. i Martínez Force, E.: «Genetic manipulation of industrial
yeast», Profiles in Biotechnology 1992; T.G.Villa et al.
eds., Univ. Santiago de
Compostela y SEM, Santiago de Compostela, pp. 207-221.
Benítez, T., Gasent, J.M.,
Codón, A.C. i Castrejón, F.: «Development of new strains for the food
industry», Biotechnology Progress 1996; 12: 149-163.
Benítez, T., Martínez, P. i
Codón, A.C.: «Genetic constitution of industrial yeast», Microbiología SEM 1996;
12: 371-384.
Benítez, T.: «Empleo de organismos genéticamente modificados
en el vino (1ª parte)», El vino en la alimentación y la salud, IV
Encuentros de Primavera de la Universidad de Cádiz en el Puerto de Santa María,
29-31 Marzo 2000, El Puerto de Santa María, Cádiz, España: 23-24.
Briones, A.I., Ubeda, J.F. i
Grando, S.: «Differentiation of Saccharomyces cerevisiae strains
isolated from fermenting musts according to their karyotype pattern», International
Journal of Food Microbiology 1996; 28: 369-377.
Codón, A.C. i Benítez, T.:
«Variability of the physiological features and of the nuclear and mitochondrial
genomes of bakers' yeasts», Systematic and Applied Microbiology 1995;
18: 343-352.
Codón, A.C., Benítez, T. i
Korhola, M.: «Chromosome reorganization during meiosis of Saccharomyces cerevisiae baker's yeasts» Current Genetics
1997; 32: 247-259.
Esteve Zarzoso, B.,
Manzanares, P., Ramón, D. i Querol, A.: «The role of non-Saccharomyces
yeasts in industrial winemaking», International Microbiology 1998; 1:
143-148.
Fernández, MT, Ubeda, J.F. i
Briones, A.I.: «Comparative study of non-Saccharomyces microflora of
musts in fermentation, by physiological and molecular methods», FEMS
Microbiology Letters 1999; 173: 223-229.
Fernández, M., Espinosa J.C., Ubeda, J.F. i Briones,
A.I.: «Levaduras y enzimas en enología» Alimentación, Equipos y Tecnología
1999; Marzo: 81-85.
Fernández, MT, Ubeda, J.F. i
Briones, A.I.: «Typing of non-Saccharomyces yeasts with enzymatic
activities of interest in winemaking», International Journal of Food
Microbiology (en prensa).
Ganga, M.A., Piñaga, F.,
Vallés, S., Ramón, D. i Querol, A.: «Aroma improving in microvinification
processes by the use of a recombinant wine yeast strain expressing the Aspergillus
nidulans xlnA gene», International Journal of Food Microbiology
1999; 47: 171-178.
Gasent Ramírez, J.M. i
Benítez, T.: «Lysine overproducer mutants of Saccharomyces cerevisiae baker´s yeast isolated in continuous
culture», Applied and Environmental Microbiology 1997; 63: 4300-4306.
Gasent Ramírez, J.M.,
Castrejón, F., Querol, A., Ramón, D. i Benítez, T.: «Genomic stability of Saccharomyces cerevisiae baker's
yeasts», Systematic and Applied Microbiology 1999; 22: 309-318.
Gasent Ramírez, J.M., Codón,
A.C. i Benítez, T.: «Characterization of genetically transformed Saccharomyces cerevisiae baker´s yeasts
able to metabolize melibiose», Applied and Environmental Microbiology
1995; 61: 2113-2121.
González Candelas, L.,
Cortell, A. i Ramón, D.: «Construction of a recombinant wine yeast strain
expressing a fungal pectate lyase gene», FEMS Microbiology Letters 1995;
126: 263-270.
Grando, S., Ubeda, J.F i
Briones, A.I.: «RAPD analysis of wine Saccharomyces cerevisiae strains
differentiated by pulsed field gel electrophoresis», Biotechnology
Techniques 1994; 8 (18): 557-560.
Guillamón, J.M., Barrio, E.,
Huerta, T. i Querol, A.: «Rapid characterization of four species of the Saccharomyces
sensu stricto complex according to mitochondrial DNA patterns», International
Journal of Systematic Bacteriology 1994; 44 (4): 708-714.
Guillamón, J.M., Barrio, E. i
Querol, A: «Characterization of wine yeast strains of the Saccharomyces
genus on the basis of molecular markers: relationships between genetic distance
and geographic or ecological origin», Systematic and Applied Microbiology
1996; 19: 122-132.
Guillamón, J.M., Sabaté, J.,
Barrio, E., Cano, J. i Querol, A.: «Rapid identification of wine yeast species
based on RFLP analysis of the ribosomal internal transcribed spacer (ITS)
region», Archives of Microbiology 1998; 169: 387-392.
Izquierdo, P., Briones, A.I. i
Ubeda, J.F.: «Relationship between the chromosomal profile and the whole-cell
protein patterns of wine yeast strains», Food Science and Technology
1996; 29: 738-742.
Izquierdo, P., Ubeda, J.F. i
Briones, A.I.: «Study of the karyotype of wine yeast isolated in the region of
Valdepeñas in two consecutive vintages», Food Microbiology 1997; 14:
221-225.
Jiménez, J. i Benítez, T.:
«Genetic analysis of highly etanol-tolerant wine yeasts», Current Genetics
1987; 12: 421-428.
Jiménez, J. i Benítez, T.:
«Selection of ethanol-tolerant yeast hybrids in pH-regulated continuous
culture», Applied and Environmental Microbiology 1988; 54: 917-922.
Jiménez, J. i Benítez, T.:
«Yeast cell viability in high temperature and ethanol depends on the
mitochondrial genome» Current Genetics 1988; 13: 461-469.
Jiménez, J., E. Longo i
Benítez, T.: «Induction of petite yeast mutants by membrane-active agents», Applied
and Environmental Microbiology 1988; 54: 1800-1817.
Lilly, M., Lambrechts, M.G. i
Pretorius, I.S.: «Effect of increased yeast alcohol acetyltransferase activity
on flavor profiles of wine and distillates», Applied and Environmental
Microbiology 2000; 66 (2): 744-753.
Manzanares, P., Ramón, D. i
Querol, A.: «Screening of non-Saccharomyces wine yeasts form the
production of beta-Dxylosidase
activity», International Journal of Food Microbiology 1999; 46: 105-112.
Martínez Force, E. i Benítez,
T.: «Selection of amino acid overproducer yeast mutants», Current Genetics
1992; 21: 191-196.
Martínez Force, E. i Benítez,
T.: «The SAM2 gene product catalyses
the formation of S-adenosyl-ethionine from ethionine in Saccharomyces cerevisiae»,
Current Microbiology 1994; 28: 339-343.
Mesa, J.J., Infante, L.,
Rebordinos, J.M. i Cantoral, J.M.: «Characterization of the yeast involved in
the biological ageing of sherry wines», Journal of Food Science 1999;
32: 114-120.
Mesa, J.J., Infante, L.,
Rebordinos, J.M., Sánchez, J.A. i Cantoral, J.M.: «Influence of the yeast
genotypes on enological characteristics of sherry wines», American Journal
of Enology and Viticulture 2000; 51 (1): 15-21.
Nadal, D. i Piña, B.: «Sel·lecció i caracterització de
soques de llevat del Penedés per a l'elaboració de cava», ACE, Revista
d'Enologia 1999; 49: 3-10.
Nadal, D., Carro, D.,
Fernández Larrea, J. i Piña, B.: «Analysis and dynamics of the chromosomal
complement of wild Sparkling-wine yeast strains», Applied and Environmental
Microbiology 1999; 65: 1688-1695.
Nadal, D., Colomer, B., i
Piña, B.: «Molecular polymorphysm distribution in phenotypically distinc
populations of wine yeast strains», Applied and Environmental Microbiology
1996; 62: 1944-1950.
Ness, F., Dubordieu, D.,
Aigle, M. i Dulau, L.: «Identification of yeast strains using PCR», American
Journal of Enology and Viticulture 1992; 43 (3): 312.
Nguyen, H.V., Lepingle, A. i
Gaillardin, C.A.: «Molecular typing demonstrates homogeneity of Saccharomyces
uvarum strains and reveals the existence of hybrids between S. uvarum
and S. cerevisiae, including the S. bayanus type strain CBS 380»,
Systematic and Applied Microbiology 2000; 23 (1): 71-85.
Pérez González, J.A.,
González, R., Querol, A., Sendra, J. i Ramón, D.: «Construction of a
recombinant wine yeast strain expressing beta-(1,4)-endoglucanase and its
use in microvinification processes», Applied and Environmental Microbiology
1993; 59 (9): 2801-2806.
Pina, A., Calderón, I.L. i
Benítez, T.: «Intergeneric hybrids of Saccharomyces
cerevisiae and Zygosaccharomyces
fermentati obtained by protoplast fusion», Applied and Environmental
Microbiology 1986; 51: 995-1003.
Puig, S., Querol, A:, Ramón,
D. i Pérez Ortín, J.E.: «Evaluation of the use of phase-specific gene promoters
for the expression of enological enzymes in an industrial wine yeast strain», Biotechnology
Letters 1996; 18 (8): 887-892.
Puig, S., Ramón, D. i Pérez
Ortín, J. E.: «Optimized method to obtain stable food-safe recombinant wine
yeast strains», Journal of Agricultural and Food Chemistry 1998; 46 (4):
1689-1693.
Puig, S., Querol, A., Barrio,
E. i Pérez Ortín, J.E.: «Mitotic recombination and genetic changes in Saccharomyces
cerevisiae during wine fermentations», Applied and Environmental
Microbiology 2000; 66 (5): 2057-2061.
Querol, A., Barrio, E.,
Huerta, T. i Ramón, D.: «Molecular monitoring of wine fermentations conducted
by active dry yeast strains», Applied and Environmental Microbiology
1992; 58: 2948-2952.
Querol, A., Barrio, E. i
Ramón, D.: «Population dynamics of natural Saccharomyces strains during
wine fermentation», International Journal of Food Microbiology 1994; 21:
315-323.
Querol, A. i Ramón, D.: «The
application of molecular techniques in wine microbiology», Trends in Food
Science and Technology 1996; 7: 73-77.
Querol, A.: «Empleo de organismos genéticamente
modificados en el vino (2ª parte)», El vino en la alimentación y la salud,
IV Encuentros de Primavera de la Universidad de Cádiz en el Puerto de Santa
María, 29-31 marzo 2000, El Puerto de Santa María, Cádiz, España: 25.
Quesada, P., Martínez, A., López Roca, J.M. i Marín,
F.: «Presencia de levaduras productoras de toxina killer durante la
vinificación», Vitivinicultura 1995; 5-6: 52-56.
Quesada, P.: «Identificación y selección de levaduras
autóctonas de mostos y vinos de la Región de Murcia» Tesis Doctoral,
Universidad de Murcia 1995.
Ramírez, M., Pérez, F. i
Regodón, J.A.: «A simple and reliable method for hibridization of homothallic
wine strains of Saccharomyces cerevisiae», Applied and Enviromental
Microbiology 1998; 64 (12): 5039-5041.
Ramírez, M., Regodón, J.A.,
Pérez, F. i Rebollo, J.E.: «Wine yeast fermentation vigour may be improved by
elimination of recessive growth-retarding alleles», Biotechnology and
Bioengineering 1999; 65 (2): 212-218.
Remize, F., Sablayrolles, J.M.
i Dequin, S.: «Re-assessment of the influence of yeast strain and environmental
factors on glycerol production in wine», Journal of Applied Microbiology
2000; 88 (3): 371-378.
Sabaté, J., Cano, J., Querol,
A. i Guillamín, J.M.: «Diversity of Saccharomyces strains in wine
fermentations: analysis of two consecutive years», Letters in Applied
Microbiology 1998; 26: 452-455.
Sánchez Torres, P., González
Candelas, L. i Ramón, D.: «Expression in a wine yeast strain of the Aspergillus
niger abfB gene», FEMS Microbiology Letters 1996; 145: 189-194.
Sánchez Torres, P., González
Candelas, L. i Ramón, D.: «Heterologous expression of a Candida molischiana
anthocyanin-beta-glucosidase in a
wine yeast strain», Journal of Agricultural and Food Chemistry 1998; 46
(1): 354-360.
Spellman, P., Sherlock, G.,
Zhang, M.Q., Iver, V.R., Anders, K., Eisen, M.B., Brown, P.O., Botstein, D.,
Futcher, P.: «Comprehensive identification of cell cycle-regulated genes of the
yeast Saccharomyces cerevisiae by microarray hybridization», Molecular
Biology of the Cell 1998; 9(12):3273-3297.
Winzeler, E.A., Shoemaker,
D.D., Astromoff, A., et al.: «Functional characterization of the Saccharomyces
cerevisiae genome by gene deletion and parallel analysis», Science;
285 (5429): 901-906.
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