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Alonso Conde, Rafael Alejandro ; Belda Aguilar, Ignacio ; Santos de la Sen, Antonio ; Navascués, Eva ; Marquina Díaz, Domingo | Elsevier | 2015Zygosaccharomyces is one of the most damaging foodborne spoilage yeast, and tools for controlling its growth are limited due to its reported resistance to preservatives and osmotic stress. Zygosaccharomyces contamination may result in spoilage o[...]texto impreso
Belda Aguilar, Ignacio ; Zarraonaindia, Iratxe ; Perisin, Matthew ; Palacios, Antonio ; Acedo, Alberto | Frontiers Media | 2017-06-02In the original article, there was an error in the Conflict of Interest statement. The correct version appears below. The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way.texto impreso
Marquina Díaz, Domingo ; Santos de la Sen, Antonio ; Alonso Conde, Rafael Alejandro ; González Jaén, María Teresa ; Quero Lombardero, Francisco Javier ; Gómez Flechoso, Mª de los Ángeles ; Saiz Gonzalo, Gonzalo ; Martín González, Ana María ; Belda Aguilar, Ignacio ; Armero Hernández, Laura ; Serrano Barrero, Susana Lourdes | Universidad Complutense de Madrid | 2019-01-14En este Trabajo se describe la creación del primer Grupo iGEM de Madrid así como la elaboración de un biosensor que permite la detección de polen de olivo a tiempo real empleando metodos de ingeniería genética y robótica.texto impreso
Marquina Díaz, Domingo ; Santos de la Sen, Antonio ; Alonso Conde, Rafael Alejandro ; Portillo Corcho, Alberto ; Caballero Gómez, Ana ; Arahuetes Portero, Rosa María ; Pérez Gomáriz, Rosa ; Carballo Cuervo, Serafín ; Calvo de Pablo, Pilar ; García Moreno, Ana ; Arriero Higueras, Elena ; Gómez Miguel, Begoña ; Pérez Urria Carril, Elena ; Gómez Flechoso, María de los Ángeles ; Callejas Hervás, Carmen ; Belda Aguilar, Ignacio | 2015Este proyecto ha permitido crear un glosario de términos biológicos en lengua de signos española. Este glosario permitirá a los alumnos sordos de enseñanza media y superior tener una mayor accesibilidad a los términos específicos de las distinta[...]texto impreso
Belda Aguilar, Ignacio ; Navascués, Eva ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio ; Calderón, Fernando ; Benito, Santiago | Springer | 2015This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains impl[...]texto impreso
La microbiología asociada al proceso de fermentación espontánea de un mosto de uva consiste en una compleja sucesión de especies de levaduras que establecen una dinámica poblacional determinada, fundamentalmente, por la presión selectiva que eje[...]texto impreso
Belda Aguilar, Ignacio ; Zarraonaindia, Iratxe ; Perisin, Matthew ; Palacios, Antonio ; Acedo, Alberto | Frontiers Media | 2017-05Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuous[...]texto impreso
Belda Aguilar, Ignacio ; Ruiz Ruiz, Javier ; Navascués, Eva ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio | Elsevier | 2016-05-16The development of a selective medium for the rapid differentiation of yeast species with increased aromatic thiol release activity has been achieved. The selective medium was based on the addition of S-methyl-L-cysteine (SMC) as ?-lyase substra[...]texto impreso
Belda Aguilar, Ignacio ; Ruiz, Javier ; Beisert, Beata ; Navascués, Eva ; Marquina Díaz, Domingo ; Calderón, Fernando ; Rauhut, Doris ; Benito, Santiago ; Santos de la Sen, Antonio | Elsevier | 2017-09-18In last years, non-Saccharomyces yeasts have emerged as innovative tools to improve wine quality, being able to modify the concentration of sensory-impact compounds. Among them, varietal thiols released by yeasts, play a key role in the distinct[...]texto impreso
Liébana, Raquel ; Arregui García-Rovés, Lucía ; Belda Aguilar, Ignacio ; Gamella, Luis ; Santos de la Sen, Antonio ; Marquina Díaz, Domingo ; Serrano Barrero, Susana Lourdes | Taylor & Francis | 2015The yeast community was studied in a municipal full-scale membrane bioreactor wastewater treatment plant (MBR-WWTP). The unexpectedly high diversity of yeasts indicated that the activated sludge formed a suitable environment for them to prolifer[...]texto impreso
Belda Aguilar, Ignacio ; Ruiz, Javier ; Esteban Fernández, Adelaida ; Navascués, Eva ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio ; Moreno Arribas, M. Victoria | MDPI | 2017-01-24Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts,[...]texto impreso
Ruiz Ruiz, Javier ; Ortega Pérez, Nora ; Martín-Santamaría, M. ; Acedo, Alberto ; Marquina Díaz, Domingo ; Pascual, Olga ; Rozès, Nicolás ; Zamora, Fernando ; Santos de la Sen, Antonio ; Belda Aguilar, Ignacio | Elsevier | 2019-09-16The microbial diversity of wine alcoholic fermentation is not restricted to the presence and activity of Saccharomyces yeast strains. Some non-Saccharomyces species have been described as part of the fermentative microbiota, specially found in t[...]texto impreso
Belda Aguilar, Ignacio ; Navascués, Eva ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio | Wiley | 2016-07During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non-Saccharomyces yeasts as alternative tools to manage the winemaking process have turned the enology industry. Although the contribution of diffe[...]texto impreso
Ruiz Ruiz, Javier ; Celis, Miguel de ; Toro, María de ; Mendes Ferreira, Ana ; Rauhut, Doris ; Santos de la Sen, Antonio ; Belda Aguilar, Ignacio | Elsevier | 2020-09-18Nitrogen content of grape musts strongly impacts on fermentation performance and wine metabolite production. As nitrogen is a limiting nutrient in most grape musts, nitrogen supplementation is a common practice that ensures yeast growth during f[...]texto impreso
Belda Aguilar, Ignacio ; Blázquez Conchillo, Lorena ; Ruiz Ruiz, Javier ; Marquina Díaz, Domingo ; Santos de la Sen, Antonio | Elsevier | 2016-04-16Pectinase enzymes have shown a considerable influence in both, sensitive and technological properties of wines. They can help to improve clarification process, releasing more color and flavor compounds entrapped in grape skin, facilitating the l[...]
