SABIIA - Sistema Aberto e Integrado de Informação em Agricultura (Sabiia)

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	Electron. J. Biotechnol. (4)
	BJM (1)
	International Journal of Morphology (1)

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	Journal article (5)
	Info:eu-repo/semantics/article (1)

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Cinnamic acid, ethanol and temperature interaction on coumarate decarboxylase activity and the relative expression of the putative cd gene in D. bruxellensis

Electron. J. Biotechnol.

Ganga,María Angélica; Salinas,Francisco; Ravanal,Cristina; García,Verónica; Carrasco,Carolina; Martínez,Claudio; Saavedra,Jorge.

Dekkera bruxellensis is one of the main contaminating yeasts in wine due to its ability to metabolize cinnamic acids into volatile phenols. This yeast metabolizes p-coumaric acid into 4-vinylphenol through a coumarate decarboxylase (CD) and then transforms it into to 4-ethylphenol (EF) through a vinylphenol reductase. In this work we investigated the influence of the interaction between the concentration of p-coumaric acid, ferulic acid and ethanol as well as growth temperature on the production of CD activity and the expression of a putative gene that codes for this enzymatic activity. For this, a Box Behnken experimental design was used. The concentration of p-coumaric acid (5-26 ppm) and ferulic acid (3-9 ppm) alone did not show any significant effect...

Tipo: Journal article

Palavras-chave: Dekkera/Brettanomyces; Cinnamic acids; Coumarate decarboxylase; Off-flavours; Wine.

Ano: 2011

URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000500002

The ICY1 gene from Saccharomyces cerevisiae affects nitrogen consumption during alcoholic fermentation

Electron. J. Biotechnol.

Martínez,Claudio; Contreras,Angela; Aguilera,Omayra; Ganga,Angelica; García,Veronica.

Background Saccharomyces cerevisiae is the main microorganism responsible for alcoholic fermentation. In this process, the consumption of nitrogen is of great importance since it is found in limiting quantities and its deficiency produces sluggish and/or stuck fermentations generating large economic losses in the wine-making industry. In a previous work we compared the transcriptional profiles between genetically related strains with differences in nitrogen consumption, detecting genes with differential expression that could be associated to the differences in the levels of nitrogen consumed. One of the genes identified was ICY1. With the aim of confirming this observation, in the present work we evaluated the consumption of ammonium during the...

Tipo: Journal article

Palavras-chave: Enological traits; Gene expression; Wine fermentation; Wine yeast.

Ano: 2014

URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582014000400002

Production of Rhodotorula glutinis: a yeast that secretes alpha-L-arabinofuranosidase

Electron. J. Biotechnol.

Martínez,Claudio; Gertosio,Cecilia; Labbe,Angelica; Pérez,Rafael; Ganga,Maria Angélica.

Rhodotorula glutinis is a yeast that secretes the enzyme alpha-L-arabinofuranosidase (E.C. 3.2.1.55) into the culture medium and thus has an interesting biotechnological potential. To determine improved culture conditions of this organism, different factors of the culture media were evaluated such as the use of peptone as nitrogen source, salts composition, pH and growth temperature. Likewise, beet molasses and beet cosette were tested as industrial carbon sources to induce the production of the enzyme and how they influence the yeast growth. Based on these studies a culture medium is proposed for growth of this yeast in a continuous system. By assaying different dilution rates an average specific activity for the enzyme of 82.4 U/mg of protein was obtained.

Tipo: Journal article

Palavras-chave: Alpha-L-arabinofuranosidase yeast; Enzymes; Wine.

Ano: 2006

URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582006000400009

Gene expression of specific enological traits in wine fermentation

Electron. J. Biotechnol.

Martínez,Claudio; García,Verónica; González,David; Jara,Matías; Aguilera,Matías; Ganga,Maria Angélica.

Background: Wine fermentation is a dynamic process and yeast has a precise genic regulation system that allow them to coordinate the gene transcription levels. However, the fermentation stage at which there is a great variation in the genic expression associated to a particular enological trait is often unknown and there are no simple experimental approaches to define it. Results: To identify the most adequate stage in which to evaluate the expression of the genes associated to specific enological traits we identified three stages of fermentation using the industrial strain EC1118. These stages, called early (0-16.4 hrs), middle (16.4-88.7 hrs) and late (88.7 hrs onwards), were characterized according to changes in the speed of CO2 production. The greatest...

Tipo: Journal article

Palavras-chave: Enological traits; Gene expression; Saccharomyces cerevisiae; Wine fermentation; Wine yeast.

Ano: 2013

URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582013000400013

Peculiaridades Anatómicas del Canal Semicircular Superior y su Posible Implicancia Clínica

International Journal of Morphology

Whyte,Jaime; Martínez,Claudio; Cisneros,Ana; Whyte,Ana; Crovetto,Miguel Ángel.

El objetivo fue estudiar las peculiaridades en la morfología apical del canal semicircular superior, a nivel de la eminencia arcuata con la finalidad de obtener conclusiones aplicativas. Se estudiaron 48 cabezas de cadáveres humanos (96 huesos temporales), con la intención de identificar la presencia de adelgazamiento o dehiscencia del canal semicircular superior, así como la existencia de surcos vasculares de la eminencia acuata que, discurriendo sobre el techo del canal, pudieran afectar a su integridad anatómica. El estudio incluye un análisis histológico (Tricrómico de Martins) y radiológico (Tomografía Computarizada) de los hallazgos positivos (dehiscencias y adelgazamientos), así como estudio tomográfico de los canales con surcos vasculares visibles....

Tipo: Journal article

Palavras-chave: Canal semicircular superior; Dehiscencia; Pared adelgazada; Surcos vasculares.

Ano: 2012

URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-95022012000300062

Development and characterization of hybrids from native wine yeasts

BJM

García,Verónica; Rivera,José; Contreras,Angela; Ganga,María Angélica; Martínez,Claudio.

For commercial purposes, the winemaking industry is constantly searching for new yeast strains. Historically, this has been achieved by collecting wild strains and selecting the best for industrial use through an enological evaluation. Furthermore, the increasing consumer demands have forced the industry to incorporate new strategies such as genetic engineering to obtain improved strains. In response to the lack of public acceptance of this methodology, alternative strategies based on breeding have gained acceptance in recent years. Through the use of conjugation of individual spores without the support of genetic engineering methods we generated intraspecific hybrids from wild strains with outstanding enological characteristics and interdelta...

Tipo: Info:eu-repo/semantics/article

Palavras-chave: Yeast; Hybrids; Wine.

Ano: 2012

URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000200008

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