Systems Biology in yeasts of biotechnological interest - SBYBI

Reference of the Group:

GIUV2018-423

 
Description of research activity:
Industrial yeasts, responsible for biotechnological processes, are highly specialised organisms that have evolved under restrictive environmental conditions in different environments manipulated by humans. Our group is interested in understanding the mechanisms involved in their adaptation, which have shaped the yeast genome conferring them properties of biotechnological interest. Different "omics" approaches and evolutionary analysis are used to understand the mechanisms of adaptation to environmental and nutritional changes (temperature, availability of nitrogen and iron, etc.) of yeasts of industrial interest. This research is applicable to the selection and genetic improvement of new yeast strains of interest in industrial fermentations (wine, beer, cider, etc.) and the production of dietary supplements, by different techniques such as adaptive evolution, hybridisation, or the development of GMOs. Our working group is interested in understanding the molecular mechanisms involved in the adaptive processes that have shaped the yeast genome, giving them such peculiar properties of biotechnological interest. The results of our research are applicable to the following topics of...Industrial yeasts, responsible for biotechnological processes, are highly specialised organisms that have evolved under restrictive environmental conditions in different environments manipulated by humans. Our group is interested in understanding the mechanisms involved in their adaptation, which have shaped the yeast genome conferring them properties of biotechnological interest. Different "omics" approaches and evolutionary analysis are used to understand the mechanisms of adaptation to environmental and nutritional changes (temperature, availability of nitrogen and iron, etc.) of yeasts of industrial interest. This research is applicable to the selection and genetic improvement of new yeast strains of interest in industrial fermentations (wine, beer, cider, etc.) and the production of dietary supplements, by different techniques such as adaptive evolution, hybridisation, or the development of GMOs. Our working group is interested in understanding the molecular mechanisms involved in the adaptive processes that have shaped the yeast genome, giving them such peculiar properties of biotechnological interest. The results of our research are applicable to the following topics of interest to industry: Application of molecular techniques for the identification and characterisation of yeasts in fermentation processes (mainly wine and beer). Selection of starter cultures for use in alcoholic fermentations. Yeast breeding by non-GMO techniques such as directed evolution, intra- and inter-specific hybridisation, as well as breeding by genetic engineering (GMOs). These techniques are being applied to wine and brewing yeast breeding to increase glycerol production, to decrease ethanol yield, to improve tolerance to low temperatures, to improve growth under nitrogen limiting conditions, to improve fermentative aroma production and varietal aroma release.
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Web:

No Determinada

 
Scientific-technical goals:
  • Estudios metabolicos y de regulacion de la expresion genica relacionados con los mecanismos moleculares de respuesta a estres en levaduras vinicas
  • Estudio de levaduras presentes en alimentos como posibles patogenos emergentes: bases moleculares de la patogenicidad
  • Utilizacion de tecnicas de analisis global (genomica, transcriptomica, proteomica, metabolomica, etc.) para comprender la interaccion de los genomas
  • Estudio de las interacciones entre levaduras durante fermentaciones industriales mediante la utilizacion de tecnicas de analisis global.
  • Adquisicion de nuevas funciones genicas de valor adaptativo mediante duplicacion genica o genomica o transferencia horizontal.
 
Research lines:
  • Genetics and genomics of yeasts of biotechnological interest.Analysis of molecular mechanisms involved in the adaptive processes that have shaped the yeast genome, giving them such peculiar properties of biotechnological interest.
 
Group members:
Name Nature of participation Entity Description
ELADIO BARRIO ESPARDUCERDirectorUniversitat de València
Research team
ROBERTO PEREZ TORRADOCollaboratorConsejo Superior de Investigaciones Científicaspostdoctoral researcher
JAVIER ALONSO DEL REAL ARIASCollaboratorConsejo Superior de Investigaciones Científicastrainee research staff
 
CNAE:
  • -
 
Associated structure:
  • Genetics
 
Keywords:
  • genomics, yeast, genetic improvement, hybridisation, adaptation