Dr. Marcel·lí del Olmo Muñoz
Departament de Bioquímica i Biologia Molecular
Facultat de Ciències Biològiques
Universitat de València
46100 Burjassot (Valencia) SPAIN
Phone number: 34-963544868
Fax number: 34-963544635
e-mail: m.del.olmo@uv.es
Research interests
- Stress response in the yeast Saccharomyces cerevisiae during
the processes involved in wine making, mainly alcoholic fermentation and
also biological aging. We are characterizing the stress response in wine
yeasts isolated from several sources, looking for the physiological, metabolical
and molecular reasons that could explain their ability to properly conduct
fermentations. Besides we are trying the understand the way in which yeast
cells (wine and laboratory strains) respond to stress conditions taking
place during wine production: osmotic stress due to high sugar concentrations,
ethanol stress, nitrogen starvation stress and acetaldehyde stress (especially
relevant for flor strains involved in the biological aging of Sherry wines
for instance). We are also studying the transcriptional regulation of SPI1,
a gene expressed during stationary phase and highly transcribed at the
end of vinification. Besides we try to use this information for improving
stress response during vinification.
- Polyadenylation and transcription termination in the yeast S.
cerevisiae.
Recent publications
1. Ivorra, C.; Pérez-Ortín, J.E., Del Olmo, M. (1999).
Reverse correlation of stress-resistance ability and stuck fermentations
in wine yeasts. A molecular study. Biotechnol. & Bioeng. 64, 698-708.
2. van Helden, J.; del Olmo, M., Pérez-Ortín, J.E. (2000).
Statistical analysis of yeast genomic downstream sequences reveals putative
polyadenylation signals. Nuc. Acids Res. 28, 1000-1010.
3. Carrasco, P., Querol, A., del Olmo, M. (2001) Analysis of
the stress resistance of comercial wine yeast strains. Arch. Microbiol.
175, 450-457.
4. González-Álvarez, M., Alzuet, G., Borrás, J.,
Macías, B., del Olmo, M., Liu-González, M., Sanz, F. (2002)
Nuclease activity of (Cu(sulfathiazolato)2(benzimidazole)2)2MeOH. Synthesis,
properties and cristal structure. J. Inorg. Biochem. 89, 29-35.
5. Aranda, A.; Querol, A., Olmo, M. (2002) Correlation between acetaldehyde
and etanol resístanse and expresión of HSP genes in yeast
strains isolated during biological aging of sherry wines. Arch. Microbiol.
177, 304-312.
6. Pérez-Torrado, R.; Carrasco, P., Aranda, A., Gimeno-Alcañiz,
J.; Pérez-Ortín, J.E.; Matallana, E., del Olmo, M. (2002)
Study of the first hours of microvinification by the use of osmotic stress-response
genes as probes. Sys. Appl. Microbiol. 25, 153-161.
7. Campbell, S.G., del Olmo, M., Beglan, P., Bond, U. (2002) A sequence
element downstream of the yeast HTB1 gene contributes to mRNA 3’ processing
and cell cycle regulation. Mol. Cell. Biol. 22, 8415-8425.
8. Carrasco, P.; Pérez-Ortín, J.E., del Olmo, M. (2003).
Arginase activity is a useful marker of nitrogen limitation during wine
fermentations Syst Appl Microbiol. 3, 471-479.
9. Aranda, A, Olmo M. (2003). Response to acetaldehyde stress in the
yeast Saccharomyces cerevisiae involves a strain-dependent regulation of
several ALD genes and is mediated by the general stress response pathway.
Yeast 20, 747-759.
10. Querol, A.; Fernández-Espinar, M.T.; del Olmo, M., Barrio,
E (2003). Adaptative evolution of wine yeasts. Int J Food Microbiol. 86,
3-10.
11. Zuzuarregui, A., del Olmo, M. (2004) Analyses of stress resistance
under laboratory conditions constitute a suitable criterion for wine yeast
selection. ANTO. In press.
12. Aranda, A., del Olmo, M. (2004) Exposure to acetaldehyde in yeast
determines an induction of sulfur amino acid metabolism and polyamine transporter
genes, which depends on Met4p and Haa1p transcription factors respectively.
App. Environ. Microbiol. In press.
13. Zuzuarregui, A., del Olmo, M. (2004) Expression of stress response
genes in wine strains with different fermentative behaviour. FEMS Yeast
Res. In press.
Recent Research Projects
1. C.I.C.Y.T. ALI98-1041: “Mejora genética de las respuestas
fisiológicas de las levaduras vínicas a los estreses debidos
al proceso de fermentación”. September 1998- Septemebe 1999. I.P.:
José Enrique Pérez Ortín.
2. GV99-105-1-13: “Mejora de la respuesta a estrés de levaduras
vínicas industriales”. January 2000-January 2002. I.P.: Emilia Matallana
Redondo.
5. C.I.C.Y.T. ALI99-1224-002-02: “Mejora de la respuesta a estrés
de levaduras vínicas industriales”. January 2000-January 2003. I.P.:
Emilia Matallana Redondo.
3. Ramón Areces. “Mejora genética de levaduras vínicas
mediante la sobreexpresión en diferentes etapas del proceso fermentativo
de genes codificantes de enzimas implicados en la liberación de
aromas”. January 2000-January 2003. I.P. Daniel Ramón Vidal.
4. GV00-011-13: "Caracterización molecular de nuevas cepas de
levadura de panadería de Torulaspora con mayor tolerancia
a la congelación". January 2001-January 2003. I.P.: Francisca Rández
Gil.
5. MCYT: AGL2002-01109: “Desarrollo de estrategias para la mejora de
la respuesta a estreses característicos del uso industrial de levaduras
vínicas”. December 2002-December 2005. I.P.: Marcel•lí del
Olmo Muñoz.
Research contracts with companies
1. "Análisis de la respuesta a algunos tipos de estrés
de diferentes cepas de levaduras vínicas". January 2001-June 2002.
I.P.: Marcel•lí del Olmo Muñoz. Company: Danstar Ferment.
PhD advisor
1. Agustín Aranda Fernández. "Estudio estructural y funcional
de la región 3' del gen FBP1 de Saccharomyces cerevisiae". 1996.
Mark: Apto “Cum laude”. Advisors: Marcel•lí del Olmo Muñoz
and José Enrique Pérez Ortín.
2. Purificación Carrasco Valero. “Análisis de la respuesta
a estrés en levaduras vínicas”. 2001. Mark: Apto “Cum laude”.
Advisors: Marcel•lí del Olmo Muñoz and José Enrique
Pérez Ortín.
3. Aurora Zuzuarregui Miró. In progress.
Teching activity
During the last years I have been mainly involved in teaching Biochemistry
for students in their first course in Biology and in Chemistry and Molecular
Biology Basics for students in the third course of Biology.