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Department of Genetics http://www.uv.es/genetica/


Genetics, Genomics and Biotechnology of Yeasts


Yeasts are responsible of many biotechnological processes, such as the production of fermented foods and beverages, biomass, ethanol, proteins, vitamins, pigments, and flavoring compounds. These yeasts of biotechnological interest are highly specialized organisms evolved to utilize their full potential under a variety of environments and ecological niches. We are interested in the study of the mechanisms involved in these processes of adaptation that have shaped the yeast genomes. Among other questions, we are currently working on two main topics: (i) the role of genome rearrangements in yeast adaptation and speciation, (ii) the acquisition of new gene functions of adaptive value through gene and genome duplication, interspecific hybridization and lateral gene transfer.

These projects are developed in the System Biology of Yeasts of Biotechnological Interest Group, Department of Biotechnology, Institute of Agrochemistry and Food Technology, IATA-CSIC.

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Current Projects

  • Comparative genomic and transcriptomic analyses to understand the mechanisms of non-conventional Saccharomyces species adaptation to wine fermentations
  • Study of the genome interactions in hybrids of the genus Saccharomyces of enological interest.
  • Molecular bases of the physiological properties of non-conventional Saccharomyces species of enological interest.
  • Genetic characterization and comparative genomics of natural interspecific hybrids between Saccharomyces species of biotechnological interest.
  • Yeast biodiversity in traditional fermented foods and beverages from Latin America.

Funded by:

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Recent Publications

  • R. Pérez-Torrado, E. Barrio, A. Querol (2017) Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids. Crit. Rev. Food Sci. Nutr. doi: 10.1080/10408398.2017.1285751.

  • J.M. Guillamón, E. Barrio E (2017) Genetic polymorphism in wine yeasts: mechanisms and methods for its detection. Front Microbiol 8: 806.

  • J. Alonso del Real, M. Lairón-Peris, E. Barrio, A. Querol (2017) Effect of temperature on the prevalence ofSaccharomyces non-cerevisiae species against a S. cerevisiaewine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition. Front. Microbiol. 8:150. doi: 10.3389/fmicb.2017.00150.

  • D. Peris, A. Arias, S. Orlić, C. Belloch, L. Pérez-Través, A. Querol, E. Barrio (2017) Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species. Mol. Phylogenet. Evol. 108:49-60. doi: 10.1016/j.ympev.2017.02.008.

  • M.E. Rodríguez, L. Pérez-Través, M.P. Sangorrín, E. Barrio, A. Querol, C.A. Lopes (2017) Saccharomyces uvarum is responsible for the traditional fermentation of apple chicha in Patagonia. FEMS Yeast Res. 17(1). doi: 10.1093/femsyr/fow109.

  • G.  Fasoli, E. Barrio, R. Tofalo, G. Suzzi, C. Belloch (2016) Multilocus analysis reveals large genetic diversity inKluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses. Int. J. Food Microbiol. 233:1-10. doi:10.1016/j.ijfoodmicro. 2016.05.028

  • S. Marsit, A. Mena, F. Bigey, F.X. Sauvage, A. Couloux, J. Guy, J.L. Legras, E. Barrio, S. Dequin, V. Galeote (2015) Evolutionary advantage conferred by an eukaryote-to-eukaryote gene transfer event in wine yeasts. Mol. Biol. Evol. 32:1695-1707. doi: 10.1093/molbev/msv057

  • L. Pérez-Través, C.A. Lopes, R. González, E. Barrio, A. Querol (2015) Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity. Int. J. Food Microbiol. 205:30-40. doi: 10.1016/j.ijfoodmicro.2015.04.004.v

  • R. Pérez-Torrado, S.S. González, M. Combina, E. Barrio, A. Querol (2015) Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid. Int. J. Food Microbiol. 204:101-10. doi: 10.1016/j.ijfoodmicro.2015.03.012

  • M.E. Rodríguez, L. Pérez-Través, M.P. Sangorrín, E. Barrio, C.A. Lopes (2014) Saccharomyces eubayanus and Saccharomyces uvarum associated with the fermentation of Araucaria araucana seeds in Patagonia. FEMS Yeast Res. 14:948-965. doi: 10.1111/1567-1364.12183.

  • L. Pérez-Través, C.A. Lopes, A. Querol, E. Barrio (2014) On the complexity of the Saccharomyces bayanus taxon: hybridization and potential hybrid speciation. PLoS One. 2014 Apr 4;9(4):e93729. doi: 10.1371/journal.pone.0093729.

  • B. Motta, E. Barrio, A. Querol and R. Pérez-Torrado (2014) Enhanced enzymatic activity of glycerol-3-phosphate dehydrogenase from the cryophilic Saccharomyces kudriavzeviiPLoS One 9(1):e87290.

  • C. Ibáñez, R. Pérez-Torrado, R. Chiva, J.M. Guillamón, E. Barrio and A. Querol (2014) Comparative genome analysis of Saccharomyces cerevisiae yeasts isolated from traditional fermentations unveils different adaptive strategies. Int. J. Food Microbiol. 171:129-135.

  • F. Badotti; S. Torres-Vilaça, A. Arias, C.A. Rosa and E. Barrio (2014) Two interbreeding populations of Saccharomyces cerevisiae strains coexist in cachaça fermentations from Brazil. FEMS Yeast Res. 14(2):289-301.

  • L. Pérez-Través, C.A. Lopes, E. Barrio, A. Querol (2014) Stabilization process in Saccharomyces intra and interspecific hybrids in fermentative conditions. Int. Microbiol. 17:213-24. doi: 10.2436/20.1501.01.224.

  • D. Peris, C. Belloch, K. Lopandic, J. M. Álvarez-Pérez, A. Querol and E. Barrio (2012). The molecular characterization of new types of S. cerevisiae x S. kudriavzevii hybrid yeasts unveils a high genetic diversity. Yeast 29: 81–91.

  • L. Pérez-Través, C.A. Lopes, E. Barrio and A. Querol (2012) Evaluation of different genetic procedures for the generation of artificial Saccharomyces hybrids for industrial purposes. Int. J. Food Microbiol. 156:102-111.

  • D. Peris, C.A. Lopes, C. Belloch, A. Querol and E. Barrio (2012) Comparative genomics among Saccharomyces cerevisiae x Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins.  BMC Genomics. 13(1):407.

  • M. Díaz-Campillo, N. Urtíz, O. Soto, E. Barrio, M. Rutiaga M, J. Páez (2012) Effect of glucose concentration on the rate of fructose consumption in native strains isolated from the fermentation of Agave duranguensis. World J Microbiol Biotechnol. 28(12):3387-3391. 

  • D. Peris, C.A. Lopes, A. Arias and E. Barrio (2012) Reconstruction of the evolutionary history of  Saccharomyces cerevisiae S. kudriavzevii hybrids based on multilocus sequence analysis. PLoS One 7(9):e45527.

  • F. N. Arroyo-López, L. Pérez-Través, A. Querol and E. Barrio (2011). Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae. Yeast. 28(6):423-435.

  • Z. Salvadó, F.N. Arroyo-López, J.M. Guillamón, G. Salazar, A. Querol and E. Barrio (2011). Temperature adaptation markedly determines evolution within the Saccharomyces genus. Appl. Environ. Microbiol. 77(7): 2292–2302.

  • Z. Salvadó, F.N. Arroyo-López, E. Barrio, A. Querol and J.M. Guillamón (2011). Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae. Food Microbiol. 28:1155-1161.

  • J. Bautista-Gallego, F. Rodríguez-Gómez, A. Garrido, A. Querol, E. Barrio and F. N. Arroyo-López (2011). Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications. Int. J. Food Microbiol. 147(2):89-96.

  • C. Muñoz-Diez, I. Trujillo, E. Barrio, A. Belaj, D. Barranco, L. Rallo (2011). An in-situ germplasm collection of centennial trees for tracing the origin of olive cultivars. Annals of Botany. 108: 797–807.

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Lab Team

Position Name Phone E-mail address
Associate Professor Dr. Eladio Barrio Esparducer +34 963900022 ext. 2309 eladio.barrio(at)uv.es
Postdoctoral Research Fellow Dr. Christina Toft +34 963900022 ext. 2337 christina.toft(at)uv.es
PhD Student Adriana Mena Romero  +34 963900022 ext. 2310 adriana.mena(at)uv.es
PhD Student Mª Guadalupe Ortiz Tovar  +34 963900022 ext. 2310 maguaor(at)alumni.uv.es
PhD Student Javier Alonso del Real Arias  +34 963900022 ext. 2305 javier.alonso(at)iata.csic.es  
PhD Student Miguel Morard Pedrouzo  +34 963900022 ext. 2338 miguel.morard(at)uv.es  
PhD Student María Lairón Peris +34 963900022 ext. 2338 marialairon(at)iata.csic.es
PhD Student
Laura Gutiérrez Macías +34 963900022 ext. 2338 laura.gutierrez(at)uv.es  

Former lab members and visitors

Name Present Address
Dr. Sara S. González Instituto Canario de Investigaciones Agrarias, La Laguna, Tenerife Island, Spain
Dr. Claudio Martínez Director, Centro de Estudios en Ciencia y Tecnología de los Alimentos , Universidad de Santiago de Chile, Chile
Dr. José Armando Arias Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, Jalisco, México.
Dr. Concepción Muñoz Díez Área de Producción Vegetal, Dep. Agronomía, Universidad de Córdoba, Córdoba, Spain
Dr. Sandi Orlic Institute Ruder Boškovic, Center for Marine Research, Rovinj, Croatia
Dr. Fernanda Badotti Centro Federal de Educação Tecnológica de Minas Gerais, Belo Horizonte, MG, Brazil
Dr. Francisco Noé Arroyo López Dep. Biotecnología de Alimentos, Instituto de la Grasa, CSIC, Sevilla, Spain
Dr. David Peris Navarro Dept. of Genetics, University of Wisconsin, Madison, USA
Dra. Laura Pérez Través Dep. Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos, CSIC, Valencia, Spain
Dr. Joaquín Bautista Gallego Dep. Biotecnología de Alimentos, Instituto de la Grasa, CSIC, Sevilla, Spain
Dr. Jesús B. Páez Lerma Instituto Tecnológico de Durango, México
Dr. Miguel Díaz Campillo Instituto Tecnológico de Durango, México
Liz Michielle García Zare Universidad Nacional Agraria de la Selva, Perú

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More information: eladio.barrio@uv.es            [Last update: 06/05/17]