The group has been recognized as quality research group by AGAUR (2017 SGR 26) from Generalitat de Catalunya. The group laboratories and main resources are located in the Campus Sescelades of University Rovira i Virgili, at Tarragona (Catalonia, Spain). The members of the group are affiliated to the Department of Biochemistry and Biotechnology and the Faculty of Enology.
We study the microorganisms involved in oenological processes, as well as the biotechnological applications of these microorganisms and their functional molecules.
The main microorganisms we work with are yeasts (both Saccharomyces cerevisiae and Non-Saccharomyces) and lactic acid bacteria (especially Oenococcus oeni), responsible respectively for alcoholic fermentation and malolactic fermentation of wines.
We study the genetic and physiological characteristics and nutritional needs of all of them, as well as their diversity of species and strains, and the interactions between the different types, all in relation to their role in these fermentations. For these studies we use biochemical and molecular techniques, including those of systems biology such as genomics, transcriptomics, proteomics, and metabolomics.
We also study the biodiversity of vinification-related environments using high-throughput sequencing technologies. Within the applications of these microorganisms we also study the functions of some bioactive molecules they produce, such as yeast melatonin.
All these research studies are currently done in these THESIS IN PROGRESS.
The group has studied the ecology and biotechnological potential of lactic acid bacteria in other fermented foods, such as table olives, and for many years, the group had another active line of research focused on acetic acid bacteria and its role on vinegar and other seasonings.
The main fruits of all this research in the last years have been these PUBLICATIONS and these PhD THESIS.
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