Agustin Aranda
Overview
Explore the profile of Agustin Aranda including associated specialties, affiliations and a list of published articles.
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38
Citations
3500
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Recent Articles
1.
Garrigos V, Picazo C, Matallana E, Aranda A
Microb Cell Fact
. 2024 Aug;
23(1):231.
PMID: 39164751
Background: Global warming causes an increase in the levels of sugars in grapes and hence in ethanol after wine fermentation. Therefore, alcohol reduction is a major target in modern oenology....
2.
Garrigos V, Vallejo B, Molla-Marti E, Picazo C, Peltier E, Marullo P, et al.
J Biotechnol
. 2024 May;
390:28-38.
PMID: 38768686
Nutrient signaling pathways play a pivotal role in regulating the balance among metabolism, growth and stress response depending on the available food supply. They are key factors for the biotechnological...
3.
Tatay-Nunez J, Albi-Puig J, Garrigos V, Orejas-Suarez M, Matallana E, Aranda A
World J Microbiol Biotechnol
. 2024 Feb;
40(3):88.
PMID: 38334894
The bioprospection of indigenous microorganism strains with biotechnological potential represents a prominent trend. Metschnikowia yeasts exhibit diverse capabilities, such as ethanol reduction in winemaking, biocontrol potential, and lipid production. In...
4.
Torrellas M, Pietrafesa R, Ferrer-Pinos A, Capece A, Matallana E, Aranda A
Front Microbiol
. 2023 Jun;
14:1209940.
PMID: 37346752
The use of non- yeasts as starters in winemaking has increased exponentially in the last years. For instance, non-conventional yeasts have proven useful for the improvement of the organoleptic profile...
5.
Capece A, Pietrafesa A, Pietrafesa R, Garrigos V, Tedesco F, Romano P, et al.
Food Res Int
. 2022 Aug;
159:111649.
PMID: 35940817
The bulk of grape juice fermentation is carried out by the yeast Saccharomyces cerevisiae, but non-Saccharomyces yeasts can modulate many sensorial aspects of the final products in ways not well...
6.
Garrigos V, Picazo C, Matallana E, Aranda A
Microorganisms
. 2020 Oct;
8(10).
PMID: 33036195
Peroxiredoxins are a family of peroxide-degrading enzymes for challenging oxidative stress. They receive their reducing power from redox-controlling proteins called thioredoxins, and these, in turn, from thioredoxin reductase. The main...
7.
Torrellas M, Rozes N, Aranda A, Matallana E
Food Microbiol
. 2020 Sep;
92:103589.
PMID: 32950173
Non-Saccharomyces wine yeasts are useful tools for producing wines with complex aromas or low ethanol content. Their use in wine would benefit from their production as active dry yeast (ADY)...
8.
Vallejo B, Peltier E, Garrigos V, Matallana E, Marullo P, Aranda A
Front Bioeng Biotechnol
. 2020 Aug;
8:853.
PMID: 32793580
The ability of the yeast to adapt to the changing environment of industrial processes lies in the activation and coordination of many molecular pathways. The most relevant ones are nutrient...
9.
Vallejo B, Matallana E, Aranda A
Microb Cell Fact
. 2020 Jun;
19(1):124.
PMID: 32505207
Background: Saccharomyces cerevisiae wine strains can develop stuck or sluggish fermentations when nutrients are scarce or suboptimal. Nutrient sensing and signaling pathways, such as PKA, TORC1 and Snf1, work coordinately...
10.
Grijalva-Vallejos N, Aranda A, Matallana E
Int J Food Microbiol
. 2019 Dec;
317:108462.
PMID: 31794930
Yeasts involved in the spontaneous fermentation of traditional beverages like chicha (indigenous Andean beer) may have the potential to be used as starter cultures to improve the quality and microbiological...