Daniel Gonzalez-Ramos
Overview
Explore the profile of Daniel Gonzalez-Ramos including associated specialties, affiliations and a list of published articles.
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10
Citations
136
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Recent Articles
1.
Fernandez-Nino M, Pulido S, Stefanoska D, Perez C, Gonzalez-Ramos D, van Maris A, et al.
FEMS Yeast Res
. 2018 Sep;
18(8).
PMID: 30219856
Acetic acid tolerance of the yeast Saccharomyces cerevisiae is manifested in several quantifiable parameters, of which the duration of the latency phase is one of the most studied. It has...
2.
Gonzalez-Ramos D, Gorter de Vries A, Grijseels S, van Berkum M, Swinnen S, van den Broek M, et al.
Biotechnol Biofuels
. 2016 Aug;
9:173.
PMID: 27525042
Background: Acetic acid, released during hydrolysis of lignocellulosic feedstocks for second generation bioethanol production, inhibits yeast growth and alcoholic fermentation. Yeast biomass generated in a propagation step that precedes ethanol...
3.
Swinnen S, Fernandez-Nino M, Gonzalez-Ramos D, van Maris A, Nevoigt E
FEMS Yeast Res
. 2014 Mar;
14(4):642-53.
PMID: 24645649
High acetic acid tolerance of Saccharomyces cerevisiae is a relevant phenotype in industrial biotechnology when using lignocellulosic hydrolysates as feedstock. A screening of 38 S. cerevisiae strains for tolerance to...
4.
Gonzalez-Ramos D, van den Broek M, van Maris A, Pronk J, Daran J
Biotechnol Biofuels
. 2013 Apr;
6(1):48.
PMID: 23552365
Background: n-Butanol and isobutanol produced from biomass-derived sugars are promising renewable transport fuels and solvents. Saccharomyces cerevisiae has been engineered for butanol production, but its high butanol sensitivity poses an...
5.
Quiros M, Gonzalez-Ramos D, Tabera L, Gonzalez R
Int J Food Microbiol
. 2010 Mar;
139(1-2):9-14.
PMID: 20219260
Yeast mannoproteins are highly glycosylated proteins that are covalently bound to the beta-1,3-glucan present in the yeast cell wall. Among their outstanding enological properties, yeast mannoproteins contribute to several aspects...
6.
Cebollero E, Gonzalez-Ramos D, Gonzalez R
Biotechnol Prog
. 2009 Sep;
25(6):1598-604.
PMID: 19725125
During the aging step of sparkling wines and wines aged on lees, yeast cells kept in contact with the wine finally die and undergo autolysis, releasing cellular compounds with a...
7.
Gonzalez-Ramos D, Quiros M, Gonzalez R
J Agric Food Chem
. 2009 Aug;
57(18):8373-8.
PMID: 19705828
Bentonite fining is used in the clarification of white wines to prevent protein haze. This treatment results in the loss of a significant portion of the wine itself, as well...
8.
Gonzalez-Ramos D, Cebollero E, Gonzalez R
Appl Environ Microbiol
. 2008 Jul;
74(17):5533-40.
PMID: 18606802
Stabilization against protein haze was one of the first positive properties attributed to yeast mannoproteins in winemaking. In previous work we demonstrated that deletion of KNR4 leads to increased mannoprotein...
9.
Gonzalez-Ramos D, Gonzalez R
J Agric Food Chem
. 2006 Dec;
54(25):9411-6.
PMID: 17147426
Cell wall mannoproteins released by Saccharomyces cerevisiae during wine fermentation and aging have recently attracted the attention of enologists and researchers in enology due to their positive effect over a...
10.
Cebollero E, Gonzalez-Ramos D, Tabera L, Gonzalez R
Biotechnol Lett
. 2006 Nov;
29(2):191-200.
PMID: 17120088
Saccharomyces cerevisiae is the main yeast responsible for alcoholic fermentation of grape juice during wine making. This makes wine strains of this species perfect targets for the improvement of wine...