SCI INDEXED ARTICLES in recent years
2024
Balmaseda A, Miot-Sertier C, Lytra G, Poulain B, Reguant C, Lucas P, Nioi C (2024) Application of white wine lees for promoting lactic acid bacteria growth and malolactic fermentation in wine. Int J Food Microbiol 413, 110583. https://doi.org/10.1016/j.ijfoodmicro.2024.110583
Toraño P, Gombau J, Mejías I, Bordons A, Rozès N, Reguant C (2024) Evaluation of the Addition of Yeast Mannoprotein to Oenococcus oeni Starter Cultures to Improve Wine Malolactic Fermentation. Fermentation 10(1):52. https://doi.org/10.3390/fermentation10010052
Garcia-Viñola V, Ruiz-de-Villa C, Gombau J, Poblet M, Bordons A, Reguant C, Rozès N (2024) Simultaneous Analysis of Organic Acids, Glycerol and Phenolic Acids in Wines using Gas Chromatography‒Mass Spectrometry. Foods 13(2):186. https://doi.org/10.3390/foods13020186
2023
Ruiz-de-Villa C, Gombau J, Poblet M, Bordons A, Canals JM, Zamora F, Reguant C, Rozès N (2023) Torulaspora delbrueckii Improves Organoleptic Properties and Promotes Malolactic Fermentation in Carbonic Maceration Wines. Fermentation 9(12):1021 (published Dec 2023) https://doi.org/10.3390/fermentation9121021
Ruiz-de-Villa C, Gombau J, Poblet M, Bordons A, Canals JM, Zamora F, Reguant C, Rozès N (2023) Sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae in rosé wines enhances malolactic fermentation and potentially improves colour stability. LWT 190, 115540 (published Nov 2023). https://doi.org/10.1016/j.lwt.2023.115540
Ruiz-de-Villa C, Poblet M, Bordons A, Reguant C, Rozès N (2023) Comparative study of inoculation strategies of Torulaspora delbrueckii and Saccharomyces cerevisiae on the performance of alcoholic and malolactic fermentations in an optimized synthetic grape must. Int J Food Microbiol 404,110367. (published Aug 2023) https://doi.org/10.1016/j.ijfoodmicro.2023.110367
Iturritxa E, Mesanza N, Torija MJ (2023) The Potential of Wild Yeasts as Promising Biocontrol Agents against Pine Canker Diseases. J Fungi 9(8):840. https://doi.org/10.3390/jof9080840
Iturritxa E, Hill AE, Torija MJ (2023) Profiling potential brewing yeast from forest and vineyard ecosystems, Int J Food Microbiol 394, 110187. https://doi.org/10.1016/j.ijfoodmicro.2023.110187
Torres-Guardado, R, Rozès, N., Esteve-Zarzoso, B., Reguant, C., Bordons, A (2023) Succinic acid production by wine yeasts and the influence of GABA and glutamic acid. International Microbiology. https://rdcu.be/dhV9d.
Balmaseda, A., Rozès, N., Bordons, A. & Reguant, C. (2023) The use of Torulaspora delbrueckii to improve malolactic fermentation. Microbial Biotechnology, 00, 1–17. https://doi.org/10.1111/1751-7915.14302
Ruiz-de-Villa C, Poblet M, Cordero-Otero R, Bordons A, Reguant C, Rozès N (2023) Screening of Saccharomyces cerevisiae and Torulaspora delbrueckii strains in relation to their effect on malolactic fermentation. Food Microbiology 112, 104212. https://doi.org/10.1016/j.fm.2022.104212
2022
Roca-Mesa H, Delgado-Yuste E, Mas A, Torija MJ, Beltran G (2022) Importance of micronutrients and organic nitrogen in fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae.
Int J Food Microbiol 381, 109915. https://doi.org/10.1016/j.ijfoodmicro.2022.109915
Mas A, Beltran, G, Torija MJ (2022). Microbiological Control as a Tool to Improve Wine Aroma and Quality. In Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture (eds F.J. de Bruijn, H. Smidt, L.S. Cocolin, M. Sauer, D. Dowling and L. Thomashow). https://doi.org/10.1002/9781119762621.ch17
Jouhten P, Konstantinidis D, Pereira F, Andrejev S, Grkovska K, Castillo S, Ghiachi P, Beltran G, Almaas E, Mas A, Warringer J, Gonzalez R, Morales P, Patil KR (2022) Predictive evolution of metabolic phenotypes using model-designed environments. Mol Sys Biol 18, e10980. https://doi.org/10.15252/msb.202210980
Torres-Guardado R, Rozès N, Esteve-Zarzoso B, Reguant C, Bordons A (2022) Influence of succinic acid on Oenococcus oeni and malolactic fermentation. OenoOne 56, 3, 195-204. https://doi.org/10.20870/oeno-one.2022.56.3.5403
Mas A, Portillo MC (2022) Strategies for microbiological control of the alcoholic fermentationin wines by exploiting the microbial terroir complexity: A mini-review. International Journal of Food Microbiology 367, 109592. https://doi.org/10.1016/j.ijfoodmicro.2022.109592
Macias González AA, Crespo Zafra LM, Bordons A, Rodríguez-Porrata B. (2022). Pasteurization of agricultural substrates for edible mushroom production. Journal of Microbiology, Biotechnology and Food Sciences, e5729. https://doi.org/10.55251/jmbfs.5729
Ruiz-de-Villa C, Poblet M, Bordons A, Reguant C, Rozès R (2022) Differentiation of Saccharomyces species by lipid and metabolome profiles from a single colony. Food Microbiology, 103, May, 103964. https://www.sciencedirect.com/science/article/abs/pii/S0740002021002306
Balmaseda A, Rozès N, Bordons A, Reguant C (2022) Molecular adaptation response of Oenococcus oeni in non-Saccharomyces cerevisiae fermented wines: a comparative multi-omics approach. International Journal of Food Microbiology 362, 109490. https://doi.org/10.1016/j.ijfoodmicro.2021.109490
2021
Sunyer-Figueres M, Mas A, Beltran G, Torija MJ (2021) Protective effects of melatonin on Saccharomyces cerevisiae under ethanol stress. Antioxidants 10, 1735. https://doi.org/10.3390/antiox10111735
Balmaseda A, Rozès N, Bordons A, Reguant C (2021) Modulation of a defined community of Oenococcus oeni strains by Torulaspora delbrueckii and its impact on malolactic fermentation. Australian Journal of Grape and Wine Research, 12526, 9 nov 2021. https://doi.org/10.1111/ajgw.12526
Fernández-Vázquez, D., Rozès, N., Canals, J. M., Bordons, A., Reguant, C., & Zamora, F. (2021). New enzymatic method for estimating fumaric acid in wines. OENO One, 55(3), 273–281. https://doi.org/10.20870/oeno-one.2021.55.3.4825
Torres-Guardado R, Esteve-Zarzoso B, Reguant C, Bordons A (2021) Microbial interactions in alcoholic beverages (Review). International Microbiology (accepted 28 jul 2021). https://doi.org/10.1007/s10123-021-00200-1
Balmaseda A, Aniballi L, Rozès N, Bordons A, Reguant C (2021) Use of yeast mannoproteins by Oenococcus oeni during malolactic fermentation under different oenological conditions. Foods 10, 1540. https://doi.org/10.3390/foods10071540
Balmaseda A, Rozès N, Bordons A, Reguant C (2021) Simulated lees of different yeast spcies modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium. Food Microbiol 99, 103839. https://doi.org/10.1016/j.fm.2021.103839
Balmaseda A, Rozès N, Bordons A, Reguant C (2021) Torulaspora delbrueckii promores malolactic fermentation in high polyphenolic red wines. LWT Food Sci Technol 148, 111777. https://doi.org/10.1016/j.lwt.2021.111777
Zhu X, Torija M-J, Mas A, Beltran G, Navarro Y (2021) Effect of a multistarter yeast inoculum on ethanol reduction and population dynamics in wine fermentation. Foods 10, 623. https://doi.org/10.3390/foods10030623
Lleixà J, Martínez-Safont M, Masneuf-Pomarede I, Magani M, Albertin W, Mas A, Portillo MC (2021) Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from aging wines. Food Bioscience 40, 100900. https://doi.org/10.1016/j.fbio.2021.100900
2020
Ferrando N, Araque I, Ortis A, Thornes G, Bautista-Gallego J, Bordons A, Reguant C (2020) Evaluating the effect of using non-
Saccharomyces on
Oenococcus oeni and wine malolactic fermentation. Food Res Intern 138 B, 109779.
https://doi.org/10.1016/j.foodres.2020.109779Sunyer-Figueres M, Vázquez J, Mas A, Torija MJ, Beltran G (2020) Transcriptomic insight into the effect of melatonin in
Saccharomyces cerevisiae in the presence and absence of oxidative stress. Antioxidants 9, 947.
https://www.mdpi.com/2076-3921/9/10/947Navarro Y, Torija MJ, Mas A, Beltran G (2020)
Viability-PCR allows monitoring yeast population dynamics in mixed fermentations including viable but non-culturable yeasts. Foods 9, 1373. https://doi.org/10.3390/foods9101373Kioroglou D, Mas A, Portillo MC (2020) Qualitative factor-based comparison of NMR, targeted and untargeted GC-MS and LC-MS on the metabolomic profiles of Rioja and Priorat red wines. Foods 9, 1381. https://www.mdpi.com/2304-8158/9/10/1381 Kioroglou D, Mas A, Portillo MC (2020) High-Throughput Sequencing approach to analyze the effect of aging time and barrel usage on the microbial composition of red wines. Frontiers in Microbiology 11, 562560. https://doi.org/10.3389/fmicb.2020.562560
Morcillo-Parra MA, Beltran G, Mas A, Torija MJ (2020) Effect of Several Nutrients and Environmental Conditions on Intracellular Melatonin Synthesis in Saccharomyces cerevisiae. Microorganisms 8, 853. https://doi.org/10.3390/microorganisms8060853
Fernández-Cruz E, Carrasco-Galán F, Cerezo-López AB, Valero E, Morcillo-Parra MA, Beltran G, Torija MJ, Troncoso A, García-Parrilla MC (2020). Occurrence of melatonin and indolic compounds derived from L-tryptophan yeast metabolism in fermented wort and commercial beers. Food Chemistry 331, 127192. https://doi.org/10.1016/j.foodchem.2020.127192
Roca-Mesa H, Sendra S, Mas A, Beltran G, Torija MJ (2020) Nitrogen Preferences during Alcoholic Fermentation of Different Non‐Saccharomyces Yeasts of Oenological Interest. Microorganisms 8, 157. https://doi:10.3390/microorganisms8020157
Morcillo-Parra MA, González, B, Beltran G, Mas A, Torija MJ (2020) Melatonin and glycolytic protein interaction are related to yeast fermentative capacity. Food Microbiology 87 103398. https://doi.org/10.1016/j.fm.2019.103398
Vargas-Trinidad AS, Lerena MC, Alonso-del-Real J, Esteve-Zarzoso B, Mercado LA, Mas A, Querol A, Combina M (2020) Effect of transient thermal shocks on alcoholic fermentation performance. International Journal of Food Microbiology, 312: 108362, https://doi.org/10.1016/j.ijfoodmicro.2019.108362
2019
Rafels-Ybern A, Torres AG, Camacho N, Herencia-Ropero A, Roura-Frigolé H, Wulff TF, Raboteig M, Bordons A, Grau-Bové X, Ruiz-Trillo I, Ribas de Pouplana L* (2019) The expansion of inosine at the wobble position of tRNAs, and its role in the evolution of proteomes. Molecular Biology and Evolution 36, 4, 650-662. https://doi-org.sabidi.urv.cat/10.1093/molbev/msy245
Bautista-Gallego J*, Arroyo-López FN, Bordons A, Jiménez-Díaz R (2019) Editorial: New Trends in Table Olive Fermentation. Frontiers in Microbiology, 10:1880, 1-3. https://doi.org/10.3389/fmicb.2019.01880
Valera MJ, Morcillo-Parra, M.A., Zagorska I, Mas A, Beltran G, Torija MJ. 2019. Effect of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions. International Journal of Food Microbiology, 289, 174-181. https://doi.org/10.1016/j.ijfoodmicro.2018.09.013
Vazquez J, Grillitsch K, Daum G, Mas A, Torija MJ, Beltran G. 2019. The role of membrane lipid composition on the tolerance to oxidative stress on different wine yeasts. Food Microbiology, 78, 143-154. https://doi.org/10.1016/j.fm.2018.10.001
Giorello F, Valera MJ, Martin V, Parada A, Salzman V, Camesasca L, Fariña L, Boido E, Medina K, Dellacassa E, Berná L, Aguilar P, Mas A, Gaggero C, Carrau F. 2019. Genomic and phenomic analysis of Hanseniaspora vineaeprovides insights for understanding yeast fermentation flavors that contribute to wine quality. Applied and Environmental Microbiology. 85:e01959-18. https://doi.org/10.1128/AEM.01959-18.
Lleixà J, Martín V, Giorello F, Portillo MC, Carrau F, Beltran G and Mas A (2019) Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking. Frontiers in Genetics 9:747doi: 10.3389/fgene.2018.00747
Kioroglou D, Mas A and Portillo MC (2019) Evaluating the Effect of QIIME Balanced Default Parameters on Metataxonomic Analysis Workflows With a Mock Community. Frontiers in Microbiology 10:1084. doi: 10.3389/fmicb.2019.01084
Morcillo-Parra MA, Valera MJ, Beltran G, Mas A and Torija MJ (2019) Glycolytic Proteins Interact With Intracellular Melatonin in Saccharomyces cerevisiae. Frontiers in Microbiology 10:2424. doi: 10.3389/fmicb.2019.02424
Cibrario A, Avramova M, Dimopoulou M, Magani M, Cécile Miot-Sertier C, Mas A, Portillo MC, Ballestra P, Albertin W, Masneuf-Pomarede I, Dols-Lafargue M (2019) Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars. PlosOne 14 (12): e0222749. https://doi.org/10.1371/journal.pone.0222749
Kioroglou D, Kraeva-Deloire E, Schmidtke L, Mas A, Portillo M (2019) Geographical Origin Has a Greater Impact on Grape Berry Fungal Community than Grape Variety and Maturation State. Microorganisms, 7(12), 669; https://doi.org/10.3390/microorganisms7120669
Fernandez-Cruz, E., González, B., Muñiz-Calvo, S., Morcillo-Parra, M.Á., Bisquert, R., Troncoso, A.M., Garcia-Parrilla, M.C., Torija, M.J., Guillamón, J.M. (2019) Intracellular biosynthesis of melatonin and other indolic compounds in Saccharomyces and non-Saccharomyces wine yeasts. European Food Research and Technology, 245 (8), pp. 1553-1560. Cited 2 times.
Sánchez, J., Vegas, C., Zavaleta, A.I., Esteve-Zarzoso, B. Predominance of lactobacillus plantarum strains in peruvian amazonian fruits (2019) Polish Journal of Microbiology, 68 (1), pp. 127-139.
2018
Balmaseda A, Bordons A, Reguant C, Bautista-Gallego J* (2018) Non-Saccharomyces in wine: effect upon Oenococcus oeni and malolactic fermentation. Frontiers in Microbiology 9, 534. https://doi.org/10.3389/fmicb.2018.00534
Franquès J, Araque I, El Khoury M, Lucas PM, Reguant C, Bordons A* (2018) Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain). Oeno One 52, 1, 45-56. https://doi.org/10.20870/oeno-one.2018.52.1.1908
Breniaux M., Dutilh L., Petrel M., Gontier E., Campbell-Sills H., Deleris-Bou M, Krieger S, Teissedre PL, Jourdes M, Reguant C, Lucas P. (2018) Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds. Journal of Applied Microbiology 2018, 125(4):1117-1127. https://doi.org/10.1111/jam.13946
González B, Vazquez J, Morcillo-Parra MA, Mas A, Torija MJ, Beltran G. 2018. The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability. Food Microbiology, 74: 64-74, https://doi.org/10.1016/j.fm.2018.03.003
González B, Vázquez J, Cullen PJ, Mas A, Beltran G and Torija MJ (2018) Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species. Frontiers inMicrobiology 9:670. doi: 10.3389/fmicb.2018.00670
Lleixà J., Kioroglou D., Mas A., Portillo M.C. (2018). Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes. International Journal of Food Microbiology, 281, 36-46. https://doi.org/10.1016/j.ijfoodmicro.2018.05.016
Vázquez J, Grillitsch K, Daum G, Mas A, Torija M-J and Beltran G (2018) Melatonin Minimizes the Impact of Oxidative Stress Induced by Hydrogen Peroxide in Saccharomyces and Non-conventional Yeast. Front. Microbiol. 9:1933. doi: 10.3389/fmicb.2018.01933
Varela, C., Lleixà, J., Curtin, C., Borneman, A. (2018) Development of a genetic transformation toolkit for Brettanomyces bruxellensis. FEMS yeast research, 18 (7).
2017
Margalef-Català M, Stefanelli E, Araque I, Wagner K, E. Felis GE, Bordons A, Torriani S, Reguant C* (2017) Variability in gene content and expression of the thioredoxin system in Oenococcus oeni. Food Microbiology 61, 23-32. https://doi.org/10.1016/j.fm.2016.08.005
Franquès J, Araque I, Palahí E, Portillo MC, Reguant C, Bordons A* (2017) Presence of Oenococcus oeni and other lactic acid bacteria in grapes and wines from Priorat (Catalonia, Spain). LWT-Food Science and Technology 81, 326-334. http://dx.doi.org/10.1016/j.lwt.2017.03.054
Margalef-Català, M, Felis GE, Reguant C, Stefanelli E, Torriani S, Bordons A* (2017) Identification of variable genomic regions related to stress response in Oenococcus oeni. Food Research International 102, 625-638. http://dx.doi.org/10.1016/j.foodres.2017.09.039
M Martí-Raga, E. Peltier, A Mas, G Beltran, P. Marullo (2017) Genetic causes of phenotypic adaptation of sparkling wines in Saccharomyces cerevisiae. G3: Genes/Genomes/Genetics, 7, 399-412. doi:10.1534/g3.116.037283
González B, Mas A, Beltran G, Cullen PJ and Torija MJ (2017) Role of Mitochondrial Retrograde Pathway in Regulating Ethanol-Inducible Filamentous Growth in Yeast. Frontiers in Physiology 8:148. doi: 10.3389/fphys.2017.00148.
Vázquez J, González B, Sempere V, Mas A, Torija MJ, Beltran G (2017) Melatonin Reduces Oxidative Stress Damage Induced by Hydrogen Peroxide in Saccharomyces cerevisiae. Frontiers in Microbiology 8:1066. doi: 10.3389/fmicb.2017.01066
Padilla B, Zulian L, Ferreres À, Pastor R, Esteve-Zarzoso, B Beltran G, Mas A (2017) Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae, Strains for Wine Making. Frontiers in Microbiology8:1293. doi: 10.3389/fmicb.2017.01293
Vendramini C, Beltran G, Nadai C, Giacomini A, Mas A, Corich C (2017). The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains. International Journal of Food Microbiology, 259, 1-11. http://dx.doi.org/10.1016/j.ijfoodmicro.2017.07.006
García, M., Apolinar-Valiente, R., Williams, P., Esteve-Zarzoso, B., Arroyo, T., Crespo, J., Doco, T. Polysaccharides and Oligosaccharides Produced on Malvar Wines Elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 Native Yeasts from D.O. "vinos de Madrid" (2017) Journal of Agricultural and Food Chemistry, 65 (31), pp. 6656-6664.
García, M., Esteve-Zarzoso, B., Crespo, J., Cabellos, J.M., Arroyo, T. Yeast monitoring of wine mixed or sequential fermentations made by native strains from D.O. "Vinos de Madrid" using real-time quantitative PCR (2017) Frontiers in Microbiology, 8 (DEC), art. no. 2520.
2016
Araque I, Gil J, Carreté R, Constantí M, Bordons A, Reguant C. Arginine deiminase pathway gene and arginine degradation variability in Oenococcus oeni strains Folia Microbiol 61, 109-118. https://doi.org/10.1007/s12223-015-0416-9
R Hornedo-Ortega, AB Cerezo, AM Troncoso, MC García-Parrilla, A Mas. Melatonin and other tryptophan metabolites produced by yeasts: implications in cardiovascular and neurodegenerative diseases. Frontiers in Microbiology, 6, 1565, 2016. doi: 10.3389/fmicb.2015.01565
Portillo, M.C., J. Franquès, I. Araque, C. Reguant, A. Bordons. 2016. Bacterial diversity of Grenache and Carignan grapes surface from different vineyards at Priorat wine region (Catalonia, Spain). International Journal of Food Microbiology, 219: 56-63. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.12.002
C Wang, A Mas, B Esteve-Zarzoso. The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation is Species and Strain Specific. Frontiers in Microbiology, 7, 502, 2016. Doi: 10.3389/fmicb.2016.00502
V Martín, A. Mas, F Carrau, E Dellacasa, E Boido. Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains. Yeast, 33: 323-328, 2016. doi: 10.1002/yea.3159
MC Portillo, A Mas. Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing. LWT-Food Science and Technology, 72, 317-321, 2016. http://dx.doi.org/10.1016/j.lwt.2016.05.009
MJ Valera, A Mas, WR Streit, E Mateo. GqqA, a novel protein in Komagataeibacter europaeus involved in bacterial quorum quenching and cellulose formation. Microbial Cell Factories 15:88, 2016. DOI 10.1186/s12934-016-0482-y
V Martín, F Giorello, L Fariña, M Minteguiaga, V Salzaman, E Boido, PS Aguilar, C Gaggero, E Dellacasa, A Mas, F Carrau. De novo synthesis of benzenoid compounds by the yeast Hanseniaspora vineae increases the flavor diversity of wines. Journal of Agricultural and Food Chemistry, 64, 4574-4583, 2016, DOI: 10.1021/acs.jafc.5b05442
Mas A, Guillamón JM and Beltran G (2016) Editorial: Non-conventional Yeast in the Wine Industry. Frontiers in Microbiology 7:1494. doi: 10.3389/fmicb.2016.01494
Martí-Raga M, Martín V, Gil M, Sancho M, Zamora F, Mas A, Beltran G. Contribution of yeast and base wine supplementation to sparkling wine composition. Journal of the Science of Food and Agriculture, 96(15):4962-4972, 2016.
Gutiérrez, A; Sancho, M; Beltran, G; Guillamon, JM; Warringer, J Replenishment and mobilization of intracellular nitrogen pools decouples wine yeast nitrogen uptake from growth. Applied Microbiology and Biotechnology, 100 (7), 3255-3265, 2016.
Maturano, Y.P.; Mestre, M.V.; Combina, M.; Toro M.E., Vázquez F., Esteve-Zarzoso B. Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking. International Journal of Food Microbiology, 237:142-149 DOI: 10.1016/j.ijfoodmicro.2016.08.013
Margalef-Català M, Araque I, Bordons A, Reguant C and Bautista-Gallego J (2016) Transcriptomic and Proteomic Analysis of Oenococcus oeni Adaptation to Wine Stress Conditions. Frontiers in Microbiology 7:1554. http://dx.doi.org/10.3389/fmicb.2016.01554
Margalef-Català M, Araque I, Weidmann S, Guzzo J, Bordons A, Reguant C (2016) Protective roles of glutathione addition against wine-related stress in Oenococcus oeni. Food Research International 90, 8-15.
AM Cañete-Rodríguez, IM Santos-Dueñas, JE Jiménez-Hornero, MJ Torija, A Mas, I García-García. An approach for estimating the maximum specific growth rate of Gluconobacter japonicus in strawberry purée without cell concentration data. Biochemical Engineering Journal, 105, 314-320, 2016, http://dx.doi.org/10.1016/jbej.2015.10.005
J Lleixà, V Martín, MC Portillo, F. Carrau, G Beltran, A. Mas. Comparison of fermentation and wines produced by inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae. Frontiers in Microbiology, 7, 338, 2016. Doi: 10.3389/fmicb.2016.00338
C Jara, F Laurie, A Mas, J Romero. Microbial terroir in Chilean valleys. Diversity of non-conventional yeast. Frontiers in Microbiology, 7: 663, 2016. doi: 10.3389/fmicb.2016.00663
AM Cañete-Rodríguez, IM Santos-Dueñas, JE Jiménez-Hornero, MJ Torija, A Mas, I García-García. Revalorization of strawberry surpluses by bio-trasnforming its glucose content into gluconic acid. Food and Bioproducts Processing, 99, 188-196, 2016. http://dx.doi.org/10.1016/j.fbp.2016.05.005
B Padilla, D García-Fernández, B González, I Izidoro-Pacheco, B Esteve-Zarzoso, G Beltran, A. Mas. Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations. Frontiers in Microbiology 7:930. 2016. doi: 10.3389/fmicb.2016.00930
Lleixà J, Manzano M, Mas A and Portillo MC (2016) Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions. Frontiers in Microbiology 7:1959. doi: 10.3389/fmicb.2016.01959
F. Sainz, MJ Torija, M Matsutani, N Katoka, T Yakushi, K Matsushita, A Mas. Determination of dehydrogenase activities involved in D-Glucose oxidation in Gluconobacter and Acetobacter strains.Frontiers in Microbiology7:1358. 2016. doi: 10.3389/fmicb.2016.01358
2015
Ibstedt, S.; Stenberg, S.; Bages, S.; Gjuvsland, A.B.; Salinas, F.; Kourtchenko, O.; Samy, J.; Blomberg, A.; Omholt, S.W.; Liti, G.; Beltran, G.; Warringer, J. Concerted Evolution of Life Stage Performances Signals Recent Selection on Yeast Nitrogen Use. Molecular Biology and Evolution. 32 - 1, 153 - 161. 2015. <10.1093/molbev/msu285>
Ordóñez, J.L.; Sainz, F.; Callejón, R.M.; Troncoso, A.M.; Torija, M.J.; García-Parrilla, M.C.Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile. 901532 – Food Chemistry. 178, pp. 221 - 228. 2015. <10.1016/j.foodchem.2015.01.085>.
Maturano, Y.P.; Mestre, M.V.; Esteve-Zarzoso, B.; Nally, M.C.; Lerena, M.C.; Toro, M.E.; Vazquez, F.; Combina, M. Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines. International Journal of Food Microbiology, 199, 23-32, 2015
MJ Valera, MJ Torija, A Mas, E Mateo. Acetic Acid Bacteria from Biofilm of Strawberry Vinegar Visualized by Microscopy and Detected by Complementing Culture-Dependent and Culture-Independent Techniques. Food Microbiology, 46, 452-462, 2015. doi: 10.1016/j.fm.2014.09.006
RM Callejón, C Ubeda, C Hidalgo, A Mas, AM Troncoso, ML Morales. Changes of free amino acids during the alcoholic fermentation of strawberry and persimmon. International Journal of Food Science and Technology, 50, 48-54, 2015. doi:10.1111/ijfs.12661
MJ Valera, MJ Torija, A Mas, E Mateo. Cellulose production and cellulose synthase gene detection in acetic acid bacteria. Applied Microbiology and Biotechnology. 99, 1349-1361, 2015. DOI 10.1007/s00253-014-6198-1
M Martí-Raga, M Sancho, JM Guillamon, A Mas, G Beltran. The effect of nitrogen addition on the fermentative performance during sparkling wine production. Food Research International, 67, 126-135, 2015, http://dx.doi.org/10.1016/j.foodres.2014.10.033
E González-Royo, O Pascual, N Kountoudakis, M Esteruelas, B Esteve-Zarzoso, A Mas, JM Canals, F Zamora. Oenological Consequences of Sequential Inoculation with Non-Saccharomyces Yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in Base Wine for Sparkling Wine Production. European Food Research and Technology, 240: 999-1012, 2015. DOI: 10.1007/s00217-014-2404-8.
C Wang, A Mas, B Esteve-Zarzoso. Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation. International Journal of Food Microbiology, 206, 67-74, 2015 (10.1016/j.ijfoodmicro.2015.04.022).
AM Cañete-Rodríguez, IM Santos-Dueñas, MJ Torija, A Mas, JE Jiménez-Hornero, I García-García. Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry purée into gluconic acid. Food and Bioproducts Processing, 96. 35-42, 2015. doi:10.1016/j.fbp.2015.06.005
Masneuf-Pomarede I, Juquin E, Miot-Sertier C, Renault P, Laizet Y, Salin F, Alexandre H , Capozzi V, Cocolin L, Colonna-Ceccaldi B, Englezos V, Girard P, Gonzalez B, Lucas P, Mas A, Nisiotou A, Spicczki M, Spano G, Tassou C, Bely M, Albertin W. The yeast Candida zemplinina (Starmerella bacillaris) shows high genetic diversity in winemaking environments. FEMS Yeast Reasearch, 2015, DOI: 10.1093/femsyr/fov045.
C Wang, D García-Fernández, B Esteve-Zarzoso, A Mas. Fungal diversity in grape must and wine fermentation assessed by massive sequencing, quantitative PCR and DGGE. Frontiers in Microbiology, 6:1156. 2015, doi: 10.3389/fmicb.2015.01156.
C Wang, B Esteve-Zarzoso, L Cocolin, A Mas, K Rantsiou. Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation. Food Research International 78, 195-200, 2015. http://dx.doi.org/10.1016/j.foodres.2015.10.014
Bordas M., I. Araque, A. Bordons, C. Reguant. Differential expression of selected Oenococcus oeni genes for adaptation in wine-like media and red wine. Annals of Microbiology 65 (4), 2277-2285, 2015. http://dx.doi.org/10.1007/s13213-015-1069-2
Olguín N., M. Champomier-Vergès, P. Anglade, F. Baraige, R. Cordero-Otero, A. Bordons, M. Zagorec, C. Reguant. Transcriptomic and proteomic analysis of Oenococcus oeni PSU-1 response to ethanol shock. Food Microbiology 51: 87-95, 2015. http://dx.doi.org/10.1016/j.fm.2015.05.005
Reina, M., M.C. Portillo, L. Serrano, E.C.H.E.T. Lucassen, J.G.M. Roelofs, J.M. González. 2015. The interplay of hydrological, chemical and microbial processes in the formation of floating surface iron-rich films in aquatic environments at a circumneutral pH. Limnetica, 34(2): 365-380.
Rodriguéz-Gómez F.; Romero-Gil V.; Arroyo-López F.N.; Bautista-Gallego J.; García-García P.; Garrido-Fernández A. 2015. Effect of packaging and storage conditions on microbial survival, physicochemical characteristics and colour of non-thermally preserved green Spanish-style Manzanilla olives. LWT-Food Science and Technology. 63 (1), pp. 367-375.
Bautista-Gallego J., Arroyo-Lopez F.N., Romero-Gil V., Rodriguez Gomez F., Garcia-Garcia P., Garrido-Fernandez A. 2015. Fermentation profile of green Spanish-style Manzanilla olives according to NaCl content in brine. Food Microbiology. 49, pp. 56-64.
Bautista-Gallego J.; Arroyo-Lopez F.N.; Romero-Gil V.; Rodriguez-Gomez F.; Garrido-Fernandez A. 2015. The effect of ZnCl2 on green Spanish-style table olive packaging, a presentation style dependent behaviour. Journal of the Science of Food and Agriculture. 95(8), pp. 1670-1677.
2014
E Mateo, MJ Torija, A Mas, E. Bartowsky. Acetic acid bacteria isolated from grapes of South Australian vineyards. International Journal of Food Microbiology, 178, 98-106, 2014.
A Mas, JM Guillamón, MJ Torija, G Beltran, AB Cerezo, AM Troncoso, MC García-Parrilla. Bioactive compounds derived from yeast metabolism of aromatic amino acids during alcohoilic fermentation. BioMed Research International, 2014, Article ID898045, 7 pages, 2014.
C Wang, B Esteve-Zarzoso, A Mas. Monitoring of Saccharomyces cerevisiae, Hanseniaspora uvarum, and Starmarella bacillaris (synonim Candida zemplinina) populations during alcoholic fermentation by flurorescence in situ hybridisation. International Journal of Food Microbiology, 191, 1-9, 2014.
C. Lluch, B. Esteve-Zarzoso, A. Bordons, G. Lligadas, J. C. Ronda, M. Galià, V. Cádiz. 2014. Antimicrobial Polyurethane Thermosets Based on Undecylenic Acid: Synthesis and Evaluation. Molecular Bioscience, 14, 1170-1180. https://doi.org/10.1002/mabi.201400017
R. García-Salcedo, T. Lubit, G. Beltran, K. Elbing, Y. Tian, S. Frey, O. Wolkenhauer, M. Krantz, E. Klipp, S. Hohmann S. Glucose derepression by yeast AMP-activated protein kinase SNF1 is controlled via at least two independent steps. FEBS J. 281(7):1901-17, 2014.
2013
A Gutierrez, R Chiva, A Mas, G Beltran, JM Guillamon. Biomarkers for detecting nitrogen deficiency during alcoholic fermentation in different commercial wine strain. Food Microbiology, 34, 227-237, 2013.
Gutiérrez, A., Beltran, G., Warringer, J., Guillamón, J.M. Genetic Basis of Variations in Nitrogen Source Utilization in Four Wine Commercial Yeast Strains (2013) PLoS ONE, 8 (6), art. no. e67166.
C Vegas, A González, E Mateo, A Mas, M Poblet, MJ Torija. Evaluation of representativity of the acetic acid bacteria species identified by culture-dependent method during a traditional wine vinegar production, Food Research International, 51, 404-411, 2013.
C Jara, E Mateo, JM Guillamón, A Mas, MJ Torija. Analysis of acetic acid bacteria by different culture-independent techniques in a controlled superficial acetification. Annals of Microbiology, 63, 393-398, 2013.
C Hidalgo, MJ Torija, A Mas, E Mateo. Effect of inoculation on strawberry fermentation and acetification processes using native strains of yeast and acetic acid bacteria. Food Microbiology, 34, 88-94, 2013.
Ubeda, C., Callejón, R.M., Hidalgo, C., Torija, M.J., Troncoso, A.M., Morales, M.L. Employment of different processes for the production of strawberry vinegars: Effects on antioxidant activity, total phenols and monomeric anthocyanins (2013) LWT - Food Science and Technology, 52 (2), pp. 139-145.
MJ Valera, MJ Torija, A Mas, E Mateo. Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes. Food Microbiology, 36, 30-39, 2013
C Hidalgo, D García, J Romero, A Mas, MJ Torija, E Mateo. Acetobacter strains isolated during acetification of Blueberry (Vaccinium corymbosum L.) wine. Letters in Applied Microbiology, 57, 227-232, 2013, doi:10.1111/lam.12104
Bordas, M.; Araque, I.; Alegret, J.O.; El Khoury, M.; Lucas, P.; Rozès, N.; Reguant, C.; Bordons, A. Isolation, selection and characterization of highly ethanol tolerant strains of Oenococcus oeni from south Catalonia. International Microbiology 16: 113 – 123. 2013 http://dx.doi.org/10.2436/20.1501.01.186
Araque, I.; Bordons, A.; Reguant, C. Effect of ethanol and low pH on citrulline and ornithine excretion and arc gene expression by strains of Lactobacillus brevis and Pediococcus pentosaceus. Food Microbiology, 33: 107 – 113. 2013 . http://dx.doi.org/10.1016/j.fm.2012.09.005
Cordero-Bueso, G., Esteve-Zarzoso, B., Cabellos, J.M., Gil-Díaz, M., Arroyo, T. Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.) (2013) European Food Research and Technology, 236 (1), pp. 193-207.
BOOK CHAPTERS 
Mas, A., Torija, M.J., Beltran, G., Sengun, I. 2020. Winemaking: Microbiology. Chapter 9. In: Wine Making: Basics and Applied Aspects. V.K. Joshi and R.C. Ray, eds. ISBN 9781138490918
Torija, M.J., Mas, A., Sengun, I., Beltran, G. 2020. Wine yeast: Physiology and Growth factors. Chapter 11. In: Wine Making: Basics and Applied Aspects. V.K. Joshi and R.C. Ray, eds. ISBN 9781138490918
Bordons, A., Araque, I., Margalef-Català, M., Reguant, C. 2020. Malo-lactic Bacteria in Winemaking. Chapter 12. In: Wine Making: Basics and Applied Aspects. V.K. Joshi and R.C. Ray, eds. CRC Press, ISBN 9781138490918. https://www.crcpress.com/Wine-Making-Basics-and-Applied-Aspects/Joshi-Ray/p/book/9781138490918
Mas, A., Torija, M.J. 2019. Advances in. Enumeration and identification of Vinegar cultures. In Advances in Vinegar production. A. Bekatorou, ed. Chapter 4. ISBN 9781351208475. https://doi.org/10.1201/9781351208475
Valera, M.J., Mas, A., Torija, M.J. 2019. Current aspects of Wine/Raisin Vinegar Production and fields of improvement. In Advances in Vinegar production. A. Bekatorou, ed. Chapter 11. ISBN 9781351208475. https://doi.org/10.1201/9781351208475
García-García, I., García-Parrilla, M.C., Santos-Dueñas, I.M., Mas, A., Cañete-Rodríguez, A.M. 2019. Strawberry. Chapter 13. In: Valorization of Fruit Processing By-Products. C.M. Galanakis, ed. Academic Press. ISBN: 9780128171066
Bordons A, Bautista-Gallego J, Portillo MC, Mas A (eds.) (2018) Nuevas tendencias en Microbiología de Alimentos. Ed. Universitat Rovira i Virgili, sept. 2018, ISBN 978-84-8424-703-6.
García-Parrilla M.C., Torija, M.J, Mas, A., Cerezo, A.B, Troncoso, A.M. (2017) Vinegars and other fermented Condiments. En: Frías, J., Martínez-Villaluenga, C, Peñas, E. (eds.) Fermented Foods in Health and Disease Prevention, pp 577-591. Academic Press (Elsevier.)
Valera MJ, Torija MJ, Mas A (2017) Detrimental effects of Acetic Acid Bacteria in Foods. Chapter 12. En: I. Yucel (ed), Acetic Acid Bacteria: Fundamentals and Food Applications. CRC Press.
JM Guillamón, A Mas. Acetic acid Bacteria. En: Biology of Microorganisms on Grapes, in Must and in Wine. Editado por H. König et al. Springer-Verlag Berlin Heidelberg, 43-64, 2017
Garcia, M., Esteve/Zarzoso, B., Arroyo, (2016) T. Non-Saccharomyces Yeasts: Biotecnological role for Wine Production. Chapter 11. In: Grape and wine Biotecnology. Edited by Antonio Morata and Iris Loira, ISBN 978-953-51-2693-5, Print ISBN 978-953-51-2692-8. Intech, Chapter 11: 249-271
Mas A., Troncoso A.M., García-Parrilla M.C., Torija M.J. (2016) Vinegar. En: Caballero, B., Finglas, P., and Toldrá, F. (eds.) The Encyclopedia of Food and Health vol. 5, pp. 418-423. Oxford: Academic Press.
Mas, A., Guillamón, J. M., Beltran, G., eds. (2016). Non-conventional Yeast in the Wine Industry. Lausanne: Frontiers Media. doi: 10.3389/978-2-88945-053-4
Mas A, Torija MJ, Beltran B, Guillamón JM, Cerezo AB, Troncoso AM, García-Parrilla MC. (2016) Metabolism of serotonin and melatonin in yeast. En: Serotonin and Melatonin: Their Functional Role in Plants, Food, Phytomedicine, and Human Health. G A.Ravishankar A Ramakrishna, eds. CRC Press. Pages 311–316. https://doi.org/10.1201/9781315369334-21
OTHER PUBLICATIONS 
Jouhten P, ...., Beltran G, ..., Mas A, ..., Gonzalez R, Morales P, Patil KR (2021) Predictive evolution of metabolic phentypes using model-designed selection niches. bioRxiv preprint https://doi.org/10.1101/2021.05.14.443989
Balmaseda A, Martín-García A, Leal MA, Rozès N, Bordons A, Reguant C (2021) Non-Saccharomyces as a tool for modulating wine quality and stimulating malolactic fermentation. IVES Technical Reviews Vine & Wine, 9 April 2021. https://ives-technicalreviews.eu/article/view/4661
Fernández D, Reguant C, Canals JM, Bordons A, Zamora F* (2020) La fermentación maloláctica en botella de los vinos espumosos: ¿qué problemas genera y cómo se pueden evitar? ACENOLOGÍA 23.4.20. http://www.acenologia.com/cienciaytecnologia/fml_botella_espumosos_cienc175_0420.htm
Reguant C, Balmaseda A, Ferrando N, Bordons A (2019) Impacto del uso de levaduras no-Saccharomyces sobre la fermentación maloláctica del vino. Revista Alimentaria 502, 28-30
Bordons A, García de F. Minguillón G (2018) XXI Congreso Nacional de Microbiología de Alimentos. Sem@Foro 66, dic. 2018, 30-31
García, M., Esteve-Zarzoso, B., Cabellos, J.M., Arroyo, T. Advances in the study of Candida stellata (2018) Fermentation, 4 (3), art. no. 74.
Mas, A. Wine, In Reference Module in Life Sciences, Elsevier, 2017, ISBN: 978-0-12-809633-8, http://dx.doi.org/10.1016/B978-0-12-809633-8.13126-7
Kioroglou D., Lleixà J., Mas A., Portillo M.C. (2018). Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine? Fermentation, 4, 7; doi:10.3390/fermentation4010007
F. Sainz, A Mas, MJ Torija. Draft Genome Sequence of Acetobacter malorum CECT 7742, a Strain Isolated from Strawberry Vinegar. Genome Announcements, 4(3):e00620-16. doi:10.1128/genomeA.00620-16.
F. Sainz, A Mas, MJ Torija. Sequences of Gluconobacter cerinus CECT 9110 and Gluconobacter japonicus CECT 8443, Acetic Acid Bacteria Isolated from Grape Must. Genome Announcements. 4(3):e00621-16. doi:10.1128/genomeA.00621-16
A Mas, B Padilla, B Esteve-Zarzoso, G Beltran, C Reguant, A Bordons. Taking Advantage of Natural Biodiversity for Wine Making: The WILDWINE Project. Agriculture and Agricultural Science Procedia. 8, 4-9, 2016, doi:10.1016/j.aaspro.2016.02.002
G. Cordero-Bueso, B., Esteve-Zarzoso, M. Gil-Díaz, M. García, JM Calebellos, T. Arroyo. Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains. Fermentation 2016, 2, 7.DOI: 10.3390/fermentation2010007
Mas A, Reguant C, Torija MJ, Beltran G, Esteve-Zarzoso B, Araque I, Portillo MC, Bautista J, Bordons A (2016) Grupo de Biotecnología Enológica de la Universitat Rovira i Virgili, SEM@FORO 62, 47-48
MJ Valera, A Poehlein, MJ Torija, FS Haack, R Daniel, WR Streit, E Mateo, A Mas. Draft genome sequence of Komagataeibacter europaeus CECT 8546, a cellulose-producing strain of vinegar produced by the traditional method. GenomeA, 2015
A Mas, MJ Torija, MC García-Parrilla, A Troncoso. Acetic acid bacteria and the production and quality of wine vinegar. The World Scientific Journal, 2014, Article ID394671, 6 pages, 2014.
D. Navarro, E. Mateo, MJ Torija, A. Mas. Acetic acid bacteria in grapemust. Acetic Acid Bacteria, 2:e4, 19-23, 2013. doi:10.4081/aab.2013.e4.
No comments:
Post a Comment