List of works - Carmela Belloch

An analysis of inter- and intraspecific genetic variabilities in the Kluyveromyces marxianus group of yeast species for the reconsideration of the K. lactis taxon

scientific article published in February 2002

An analysis of inter- and intraspecific genetic variabilities in theKluyveromyces marxianusgroup of yeast species for the reconsideration of theK. lactistaxon

scientific article published in 2002

Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot.

scientific article published in November 2007

Candida cabralensis sp. nov., a yeast species isolated from traditional Spanish blue-veined Cabrales cheese

scientific article

Candida patagonica sp. nov., a new species of yeast from cellar surfaces.

scientific article

Characterisation of Four Species of the Genus Kluyveromyces by Mitochondrial DNA Restriction Analysis

scientific article published in 1997

Chimeric genomes of natural hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii

scientific article published on 27 February 2009

Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins

scientific article

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

scientific article published on 31 May 2020

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

scientific article published on 27 February 2020

Dairy yeasts produce milk protein-derived antihypertensive hydrolysates

article by Aurora García-Tejedor et al published August 2013 in Food Research International

Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products

scientific article published on 07 August 2019

Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples

scientific article

Diversity and enzymatic profile of yeasts isolated from traditional llama meat sausages from north-western Andean region of Argentina

article

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids.

scientific article published on 26 July 2015

Evaluation of Oligosaccharide Synthesis from Lactose and Lactulose Using β-Galactosidases from Kluyveromyces Isolated from Artisanal Cheeses

scientific article published on 11 May 2012

Extremely halophilic denitrifying bacteria from hypersaline inland lakes, Halovibrio denitrificans sp. nov. and Halospina denitrificans gen. nov., sp. nov., and evidence that the genus name Halovibrio Fendrich 1989 with the type species [...]

scientific article

Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.

scientific article published on 14 December 2007

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

scientific article published on 18 November 2013

Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions.

scientific article

Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions.

scientific article published on 4 September 2015

Identification of species in the genus Pichia by restriction of the internal transcribed spacers (ITS1 and ITS2) and the 5.8S ribosomal DNA gene

scientific article published on 11 August 2006

Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages

scientific article published on 23 December 2013

Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

Inter- and intraspecific chromosome pattern variation in the yeast genus Kluyveromyces

scientific article published on 01 November 1998

Kwoniella mangroviensis gen. nov., sp.nov. (Tremellales, Basidiomycota), a teleomorphic yeast from mangrove habitats in the Florida Everglades and Bahamas.

scientific article

Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast

scientific article

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

scientific article published on 01 September 2018

Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species

scientific article

Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species

Molecular analysis of the genes involved in aroma synthesis in the species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in winemaking conditions

scientific article (publication date: 2014)

Molecular characterisation of the species of the genus Zygosaccharomyces.

scientific article

Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages

Molecular evolution in yeast of biotechnological interest.

scientific article

Molecular identification of yeasts associated with traditional Egyptian dairy products.

scientific article

Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production

article

Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids

article

Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses

scientific article

Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile

scientific article published in 2018

PCR-fingerprinting and RAPD approaches for tracing the source of yeast contamination in a carbonated orange juice production chain.

scientific article published in January 2005

Phylogenetic Reconstruction of the Yeast Genus Kluyveromyces: Restriction Map Analysis of the 5.8S rRNA Gene and the Two Ribosomal Internal Transcribed Spacers

article

Physiological and molecular characterisation of Saccharomyces cerevisiae cachaça strains isolated from different geographic regions in Brazil

article

Polyphasic identification of yeasts isolated from bark of cork oak during the manufacturing process of cork stoppers.

scientific article

Polyphasic taxonomy of a novel yeast isolated from antarctic environment; description of Cryptococcus victoriae sp. nov.

scientific article

Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses

Production of aroma compounds by cryotolerantSaccharomycesspecies and hybrids at low and moderate fermentation temperatures

scientific article published on 01 February 2013

Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

article

Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products

scientific article published on 27 April 2017

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

scientific article published on 04 January 2021

The molecular characterization of new types of Saccharomyces cerevisiae×S. kudriavzevii hybrid yeasts unveils a high genetic diversity

scientific article

Wickerhamiella verensis f.a. sp. nov., a novel yeast species isolated from subsoil groundwater contaminated with hydrocarbons and from a human infection

scientific article published on 25 February 2020

Yeast diversity during the fermentation of Andean chicha: A comparison of high-throughput sequencing and culture-dependent approaches

scientific article

Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.

scientific article published on 24 August 2016

Yeast microflora isolated from brazilian cassava roots: taxonomical classification based on molecular identification.

scientific article

Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses

scientific article published on 19 September 2013

Yeast strains as potential aroma enhancers in dry fermented sausages

scientific article published on 28 February 2015

List of works by Carmela Belloch

An analysis of inter- and intraspecific genetic variabilities in the Kluyveromyces marxianus group of yeast species for the reconsideration of the K. lactis taxon

An analysis of inter- and intraspecific genetic variabilities in theKluyveromyces marxianusgroup of yeast species for the reconsideration of theK. lactistaxon

Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot.

Candida cabralensis sp. nov., a yeast species isolated from traditional Spanish blue-veined Cabrales cheese

Candida patagonica sp. nov., a new species of yeast from cellar surfaces.

Characterisation of Four Species of the Genus Kluyveromyces by Mitochondrial DNA Restriction Analysis

Chimeric genomes of natural hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii

Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

Dairy yeasts produce milk protein-derived antihypertensive hydrolysates

Debaryomyces hansenii Metabolism of Sulfur Amino Acids As Precursors of Volatile Sulfur Compounds of Interest in Meat Products

Degradation of vanillic acid and production of guaiacol by microorganisms isolated from cork samples

Diversity and enzymatic profile of yeasts isolated from traditional llama meat sausages from north-western Andean region of Argentina

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids.

Evaluation of Oligosaccharide Synthesis from Lactose and Lactulose Using β-Galactosidases from Kluyveromyces Isolated from Artisanal Cheeses

Extremely halophilic denitrifying bacteria from hypersaline inland lakes, Halovibrio denitrificans sp. nov. and Halospina denitrificans gen. nov., sp. nov., and evidence that the genus name Halovibrio Fendrich 1989 with the type species [...]

Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions.

Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions.

Identification of species in the genus Pichia by restriction of the internal transcribed spacers (ITS1 and ITS2) and the 5.8S ribosomal DNA gene

Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages

Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

Inter- and intraspecific chromosome pattern variation in the yeast genus Kluyveromyces

Kwoniella mangroviensis gen. nov., sp.nov. (Tremellales, Basidiomycota), a teleomorphic yeast from mangrove habitats in the Florida Everglades and Bahamas.

Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species

Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species

Molecular analysis of the genes involved in aroma synthesis in the species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in winemaking conditions

Molecular characterisation of the species of the genus Zygosaccharomyces.

Molecular characterization and aromatic potential of Debaryomyces hansenii strains isolated from naturally fermented sausages

Molecular evolution in yeast of biotechnological interest.

Molecular identification of yeasts associated with traditional Egyptian dairy products.

Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production

Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids

Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses

Nitrate reduction in the fermentation process of salt reduced dry sausages: Impact on microbial and physicochemical parameters and aroma profile

PCR-fingerprinting and RAPD approaches for tracing the source of yeast contamination in a carbonated orange juice production chain.

Phylogenetic Reconstruction of the Yeast Genus Kluyveromyces: Restriction Map Analysis of the 5.8S rRNA Gene and the Two Ribosomal Internal Transcribed Spacers

Physiological and molecular characterisation of Saccharomyces cerevisiae cachaça strains isolated from different geographic regions in Brazil

Polyphasic identification of yeasts isolated from bark of cork oak during the manufacturing process of cork stoppers.

Polyphasic taxonomy of a novel yeast isolated from antarctic environment; description of Cryptococcus victoriae sp. nov.

Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses

Production of aroma compounds by cryotolerantSaccharomycesspecies and hybrids at low and moderate fermentation temperatures

Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

Screening of Debaryomyces hansenii Strains for Flavor Production under a Reduced Concentration of Nitrifying Preservatives Used in Meat Products

The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

The molecular characterization of new types of Saccharomyces cerevisiae×S. kudriavzevii hybrid yeasts unveils a high genetic diversity

Wickerhamiella verensis f.a. sp. nov., a novel yeast species isolated from subsoil groundwater contaminated with hydrocarbons and from a human infection

Yeast diversity during the fermentation of Andean chicha: A comparison of high-throughput sequencing and culture-dependent approaches

Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.

Yeast microflora isolated from brazilian cassava roots: taxonomical classification based on molecular identification.

Yeast species and genetic heterogeneity within Debaryomyces hansenii along the ripening process of traditional ewes' and goats' cheeses

Yeast strains as potential aroma enhancers in dry fermented sausages