List of works - José M Guillamón

Analysis of low temperature-induced genes (LTIG) in wine yeast during alcoholic fermentation

scientific article published on 20 August 2012

Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.

scientific article

Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.

scientific article

Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation.

scientific article published in January 2004

Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production

scientific article published in July 2005

Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation

scientific article

Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations.

scientific article published in September 2003

Correlation between Low Temperature Adaptation and Oxidative Stress in Saccharomyces cerevisiae

scientific article published on 03 August 2016

Deciphering the melatonin metabolism in Saccharomyces cerevisiae by the bioconversion of related metabolites

scientific article published on 14 February 2019

Determination of viable wine yeast using DNA binding dyes and quantitative PCR.

scientific article published on 8 October 2010

Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation.

scientific article published on 21 November 2006

Editorial: Non-conventional Yeast in the Wine Industry.

scientific article published on 27 September 2016

Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.

scientific article

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.

scientific article published on 17 November 2007

Effect of low temperature upon vitality of Saccharomyces cerevisiae phospholipid mutants

scientific article published on 01 October 2012

Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast.

scientific article published on 16 September 2004

Effect of oenological practices on microbial populations using culture-independent techniques

scientific article published on 23 May 2008

Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.

scientific article

Effect of the nitrogen source on the fatty acid composition of Saccharomyces cerevisiae

article

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

article

Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae.

scientific article published in January 2003

Enumeration and detection of acetic acid bacteria by real-time PCR and nested PCR.

scientific article published in January 2006

Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation

scientific article published on 22 July 2015

Functional analysis to identify genes in wine yeast adaptation to low-temperature fermentation ⬇️

scientific article published on May 10, 2012

Genome-wide identification of genes involved in growth and fermentation activity at low temperature in Saccharomyces cerevisiae

scientific article published on 11 July 2016

Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes

scientific article published on 9 October 2009

Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR-amplified fragment of the gene coding for 16S rRNA

article

Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption

scientific article published in February 2005

Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations

article

Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations

scientific article published on 27 August 2019

Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA

scientific article published on 01 January 2002

Lipid composition of wine strains of Saccharomyces kudriavzevii and Saccharomyces cerevisiae grown at low temperature

article

Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature

scientific article

Molecular analysis of yeast population dynamics: effect of sulphur dioxide and inoculum on must fermentation

scientific article published on 01 June 1998

Molecular characterization, relatedness and antifungal susceptibility of the basidiomycetous Hormographiella species and Coprinus cinereus from clinical and environmental sources

scientific article published on 01 July 1996

Molecular differentiation of Keratinomyces (Trichophyton) species

scientific article published in April 1996

Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR

scientific article published on 29 August 2007

New PCR-based methods for yeast identification.

scientific article published in January 2004

Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.

scientific article published in March 2004

Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must

scientific article published on 03 March 2012

PCR differentiation of Saccharomyces cerevisiae from Saccharomyces bayanus/Saccharomyces pastorianus using specific primers

scientific article published on 01 December 2000

Phenotypic analysis of mutant and overexpressing strains of lipid metabolism genes in Saccharomyces cerevisiae: implication in growth at low temperatures

scientific article published on 31 December 2012

Phylogenetic relationships among wine yeast strains based on electrophoretic whole-cell protein patterns

scientific article published on 01 April 1993

Population dynamics of acetic acid bacteria during traditional wine vinegar production

scientific article published on 14 January 2010

Proteomic evolution of a wine yeast during the first hours of fermentation.

scientific article published on 22 May 2008

Quantification of the expression of reference and alcohol dehydrogenase genes of some acetic acid bacteria in different growth conditions

scientific article published in February 2009

Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

scientific article published on 13 April 2011

Rapid characterization of wild and collection strains of the genus Zygosaccharomyces according to mitochondrial DNA patterns

scientific article published on 01 February 1997

Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region

scientific article published on 01 May 1998

Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wine

scientific article

Replenishment and mobilization of intracellular nitrogen pools decouples wine yeast nitrogen uptake from growth

scientific article published on 12 January 2016

Studies on keratinophilic fungi. IX: Neoarachnotheca gen. nov. and a new species of Nannizziopsis

scientific article published on August 1, 1997

Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments.

scientific article

Temperature adaptation markedly determines evolution within the genus Saccharomyces

scientific article

The glutamate synthase (GOGAT) of Saccharomyces cerevisiae plays an important role in central nitrogen metabolism.

scientific article published in December 2001

The role of GAP1 gene in the nitrogen metabolism of Saccharomyces cerevisiae during wine fermentation

scientific article published on 16 March 2009

The utility of mitochondrial DNA restriction analysis in the classification of strains of Chrysosporium (hyphomycetes).

scientific article published in January 1996

Vitality enhancement of the rehydrated active dry wine yeast.

scientific article published on 22 May 2008

Yeast population dynamics in spontaneous fermentations: comparison between two different wine-producing areas over a period of three years.

scientific article

iTRAQ-based proteome profiling of Saccharomyces cerevisiae and cryotolerant species Saccharomyces uvarum and Saccharomyces kudriavzevii during low-temperature wine fermentation.

scientific article published on 22 June 2016

List of works by José M Guillamón

Analysis of low temperature-induced genes (LTIG) in wine yeast during alcoholic fermentation

Analysis of several methods for the extraction of high quality DNA from acetic acid bacteria in wine and vinegar for characterization by PCR-based methods.

Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.

Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation.

Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production

Bioactive compounds derived from the yeast metabolism of aromatic amino acids during alcoholic fermentation

Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations.

Correlation between Low Temperature Adaptation and Oxidative Stress in Saccharomyces cerevisiae

Deciphering the melatonin metabolism in Saccharomyces cerevisiae by the bioconversion of related metabolites

Determination of viable wine yeast using DNA binding dyes and quantitative PCR.

Early transcriptional response of wine yeast after rehydration: osmotic shock and metabolic activation.

Editorial: Non-conventional Yeast in the Wine Industry.

Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production.

Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds.

Effect of low temperature upon vitality of Saccharomyces cerevisiae phospholipid mutants

Effect of nitrogen limitation and surplus upon trehalose metabolism in wine yeast.

Effect of oenological practices on microbial populations using culture-independent techniques

Effect of organic acids and nitrogen source on alcoholic fermentation: study of their buffering capacity.

Effect of the nitrogen source on the fatty acid composition of Saccharomyces cerevisiae

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae.

Enumeration and detection of acetic acid bacteria by real-time PCR and nested PCR.

Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation

Functional analysis to identify genes in wine yeast adaptation to low-temperature fermentation ⬇️

Genome-wide identification of genes involved in growth and fermentation activity at low temperature in Saccharomyces cerevisiae

Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan-MGB probes

Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR-amplified fragment of the gene coding for 16S rRNA

Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption

Integration of transcriptomic and metabolic analyses for understanding the global responses of low-temperature winemaking fermentations

Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations

Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA

Lipid composition of wine strains of Saccharomyces kudriavzevii and Saccharomyces cerevisiae grown at low temperature

Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature

Molecular analysis of yeast population dynamics: effect of sulphur dioxide and inoculum on must fermentation

Molecular characterization, relatedness and antifungal susceptibility of the basidiomycetous Hormographiella species and Coprinus cinereus from clinical and environmental sources

Molecular differentiation of Keratinomyces (Trichophyton) species

Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR

New PCR-based methods for yeast identification.

Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.

Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must

PCR differentiation of Saccharomyces cerevisiae from Saccharomyces bayanus/Saccharomyces pastorianus using specific primers

Phenotypic analysis of mutant and overexpressing strains of lipid metabolism genes in Saccharomyces cerevisiae: implication in growth at low temperatures

Phylogenetic relationships among wine yeast strains based on electrophoretic whole-cell protein patterns

Population dynamics of acetic acid bacteria during traditional wine vinegar production

Proteomic evolution of a wine yeast during the first hours of fermentation.

Quantification of the expression of reference and alcohol dehydrogenase genes of some acetic acid bacteria in different growth conditions

Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

Rapid characterization of wild and collection strains of the genus Zygosaccharomyces according to mitochondrial DNA patterns

Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region

Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in wine

Replenishment and mobilization of intracellular nitrogen pools decouples wine yeast nitrogen uptake from growth

Studies on keratinophilic fungi. IX: Neoarachnotheca gen. nov. and a new species of Nannizziopsis

Susceptibility and resistance to ethanol in Saccharomyces strains isolated from wild and fermentative environments.

Temperature adaptation markedly determines evolution within the genus Saccharomyces

The glutamate synthase (GOGAT) of Saccharomyces cerevisiae plays an important role in central nitrogen metabolism.

The role of GAP1 gene in the nitrogen metabolism of Saccharomyces cerevisiae during wine fermentation

The utility of mitochondrial DNA restriction analysis in the classification of strains of Chrysosporium (hyphomycetes).

Vitality enhancement of the rehydrated active dry wine yeast.

Yeast population dynamics in spontaneous fermentations: comparison between two different wine-producing areas over a period of three years.

iTRAQ-based proteome profiling of Saccharomyces cerevisiae and cryotolerant species Saccharomyces uvarum and Saccharomyces kudriavzevii during low-temperature wine fermentation.