The UV research groups (GIUV) are regulated in the 1st chapter of the Regulation ACGUV48/2013, which explains the procedure for creating new research structures. They are basic research and organizational structures that result from the voluntary association of researchers that share objectives, facilities, resources and common lines of research. These researchers are also committed to the consolidation and stability of their activity, work in groups and the capability to achieve a sustainable funding.
The research groups included in the previously mentioned Regulation are registered in the Register of Research Structures of the Universitat de València (REIUV), managed by the Office of the Vice-principal for Research. The basic information of these organisms can be found in this website.
Participants
Data related to research groups featured in various information dissemination channels shall not, under any circumstances, imply a statement or commitment regarding the employment or academic affiliation of individuals associated with the Universitat de València. Their inclusion is solely the responsibility of the group directors. Updates will be made upon request from interested parties.
- Registered groups in the Register of Research Structures of the Universitat de València - (REIUV)
Reference of the Group:
Description of research activity: Lines of work:
Ecology and diversity. Taxonomy. Molecular methods of detection and identification. Studies on the ecology of yeast and bacteria species in wine. Taxonomic analysis and description of new species. Development of different methodologies for the detection, identification and quantification of organisms present in wine. Quality control. Control of the implementation of starter cultures.
Metabolisms of sugars, acids and aminoacids in lactic acid bacteria. This line of work is aimed at understanding the ability of microorganisms to use substrates present in must or wine, to determine how these substrates affect bacterial growth, and to determine the effect of their use on wine characteristics.
Genetics, genomics and proteomics of Oenococcus oeni. O. oeni is the species responsible for malolactic fermentation in wines, a process that enhances the qualities of aged red wines. Most malolactic starter cultures are strains of this species. The aim of this line of work is to develop tools for the genetic manipulation of this species: plasmids for cloning, malolactic mutants and DNA introduction systems, etc. Comparative genomics studies to establish relationships between...Lines of work:
Ecology and diversity. Taxonomy. Molecular methods of detection and identification. Studies on the ecology of yeast and bacteria species in wine. Taxonomic analysis and description of new species. Development of different methodologies for the detection, identification and quantification of organisms present in wine. Quality control. Control of the implementation of starter cultures.
Metabolisms of sugars, acids and aminoacids in lactic acid bacteria. This line of work is aimed at understanding the ability of microorganisms to use substrates present in must or wine, to determine how these substrates affect bacterial growth, and to determine the effect of their use on wine characteristics.
Genetics, genomics and proteomics of Oenococcus oeni. O. oeni is the species responsible for malolactic fermentation in wines, a process that enhances the qualities of aged red wines. Most malolactic starter cultures are strains of this species. The aim of this line of work is to develop tools for the genetic manipulation of this species: plasmids for cloning, malolactic mutants and DNA introduction systems, etc. Comparative genomics studies to establish relationships between genome and resistance to wine stress factors.
Malolactic fermentation. Selection of O. oeni and Lactobacillus plantarum strains as malolactic cultures. Development of advanced strategies to carry out malolactic fermentation: immobilised cells, continuous deacidification, non-proliferating cells. Adaptation of strains to SO2 and pH.
Selection and adaptation of bacteria and yeasts to mitigate the effects of climate change. Correction of imbalances in the composition of musts and wines. Biological acidification of wines. Biological reduction of alcohol content.
Microbial or enzymatic systems to remove toxic biogenic amines in food. Search for strains of lactic acid bacteria capable of degrading biogenic amines in wines. Search for enzymes responsible for the degradation of biogenic amines. Development of cellular and enzymatic systems that allow their use in wines and other food.[Read more][Hide]
Web:
Scientific-technical goals: - Caracterizar el metabolismo, el genoma y el proteoma de las Bacterias Lacticas. Evaluar las posibles aplicaciones de los microorganismos para mejorar las calidad y salubridad de los vinos y realizar su transferencia al sector industrial.
Research lines: - Ecology and diversity. Taxonomy. Detection and identification methods.Studies on the ecology of yeast and bacteria species in wine. Taxonomic analysis and description of new species. Development of various methodologies for the detection, identification and quantification of species present in wine: fluorescence in situ hybridisation, detection enochip.
- Metabolism of sugars, acids and amino acids in lactic acid bacteria.This line of work is aimed at understanding the utilisation capacities of substrates present in must or wine and their effects on bacterial growth and wine characteristics.
- Genetics, genomics and proteomics of O. oeni..The aim is to develop tools for the genetic manipulation of this species: plasmids, malolactic mutants and DNA introduction systems. Comparative genomics to establish relationships between genome and resistance to wine stress factors.
- Malolactic fermentation.Selection of Oenococcus oeni and Lactobacillus plantarum strains as malolactic cultures. Development of advanced strategies to carry out malolactic fermentation: immobilised cells, continuous deacidification, non-proliferating cells. Adaptation of strains to SO2 and pH.
- Selection and adaptation of bacteria and yeasts to mitigate the effects of climate change.Selection of lactic bacteria and yeasts to correct imbalances in the composition of musts and wines. Microorganisms can transform part of the sugars in the must into acids (lactic acid, succinic acid, etc.) or glycerol. This leads to an increase in the acidity and smoothness of the wines and a reduction in the alcohol content. This is a line of work of eminently practical interest.
- Microbial or enzymatic systems to remove biogenic amines from foods.Search for strains of lactic acid bacteria capable of degrading biogenic amines in wines. Search for enzymes responsible for the degradation of biogenic amines. Development of cellular and enzymatic systems that allow their use in wines and other foods.
Group members:
CNAE:
Associated structure: - ERI Biotechnology and Biomedicine (BIOTECMED)
Keywords: - Taxonomy, ecology, detection, identification, yeasts, bacteria, molecular methods.
- neutrinos, argón, oscilaciones de neutrinos, DUNE, TPC
- O.Oeni, plasmids, conjugation, malolactic mutants
- Oenococcus oeni, Lactobacillus plantarum, malolactic cultures, immobilisation, deacidification, malic acid, adaptation.
- Ácido láctico, Lactobacillus plantarum, acidificación, acidez, glicerol, grado alcohólico
- Biogenic amines, laccase, multi-copper oxidases, lactic acid bacteria, histamine, tyramine, putrescine.
