Beltran G - Search Results

1

Highly parallelized laboratory evolution of wine yeasts for enhanced metabolic phenotypes.

Ghiaci P, Jouhten P, Martyushenko N, Roca-Mesa H, Vázquez J, Konstantinidis D, Stenberg S, Andrejev S, Grkovska K, Mas A, Beltran G, Almaas E, Patil KR, Warringer J. Ghiaci P, et al. Among authors: beltran g. Mol Syst Biol. 2024 Oct;20(10):1109-1133. doi: 10.1038/s44320-024-00059-0. Epub 2024 Aug 22. Mol Syst Biol. 2024. PMID: 39174863 Free PMC article.

2

New insights into trehalose metabolism by Saccharomyces cerevisiae: NTH2 encodes a functional cytosolic trehalase, and deletion of TPS1 reveals Ath1p-dependent trehalose mobilization.

Jules M, Beltran G, François J, Parrou JL. Jules M, et al. Among authors: beltran g. Appl Environ Microbiol. 2008 Feb;74(3):605-14. doi: 10.1128/AEM.00557-07. Epub 2007 Dec 7. Appl Environ Microbiol. 2008. PMID: 18065618 Free PMC article.

3

Acid trehalase in yeasts and filamentous fungi: localization, regulation and physiological function.

Parrou JL, Jules M, Beltran G, François J. Parrou JL, et al. Among authors: beltran g. FEMS Yeast Res. 2005 Apr;5(6-7):503-11. doi: 10.1016/j.femsyr.2005.01.002. FEMS Yeast Res. 2005. PMID: 15780651 Review.

4

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

Beltran G, Torija MJ, Novo M, Ferrer N, Poblet M, Guillamón JM, Rozès N, Mas A. Beltran G, et al. Syst Appl Microbiol. 2002 Aug;25(2):287-93. doi: 10.1078/0723-2020-00097. Syst Appl Microbiol. 2002. PMID: 12353885

5

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

Torija MJ, Beltran G, Novo M, Poblet M, Rozès N, Mas A, Guillamón JM. Torija MJ, et al. Among authors: beltran g. J Agric Food Chem. 2003 Feb 12;51(4):916-22. doi: 10.1021/jf020094r. J Agric Food Chem. 2003. PMID: 12568549

6

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

Torija MJ, Beltran G, Novo M, Poblet M, Guillamón JM, Mas A, Rozès N. Torija MJ, et al. Among authors: beltran g. Int J Food Microbiol. 2003 Aug 15;85(1-2):127-36. doi: 10.1016/s0168-1605(02)00506-8. Int J Food Microbiol. 2003. PMID: 12810277

7

Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations.

Beltran G, Novo M, Rozès N, Mas A, Guillamón JM. Beltran G, et al. FEMS Yeast Res. 2004 Mar;4(6):625-32. doi: 10.1016/j.femsyr.2003.12.004. FEMS Yeast Res. 2004. PMID: 15040951

8

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

Beltran G, Esteve-Zarzoso B, Rozès N, Mas A, Guillamón JM. Beltran G, et al. J Agric Food Chem. 2005 Feb 23;53(4):996-1002. doi: 10.1021/jf0487001. J Agric Food Chem. 2005. PMID: 15713011

9

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

Beltran G, Novo M, Guillamón JM, Mas A, Rozès N. Beltran G, et al. Int J Food Microbiol. 2008 Jan 31;121(2):169-77. doi: 10.1016/j.ijfoodmicro.2007.11.030. Epub 2007 Nov 17. Int J Food Microbiol. 2008. PMID: 18068842

10

Biomass production and alcoholic fermentation performance of Saccharomyces cerevisiae as a function of nitrogen source.

Martínez-Moreno R, Morales P, Gonzalez R, Mas A, Beltran G. Martínez-Moreno R, et al. Among authors: beltran g. FEMS Yeast Res. 2012 Jun;12(4):477-85. doi: 10.1111/j.1567-1364.2012.00802.x. Epub 2012 Apr 10. FEMS Yeast Res. 2012. PMID: 22429249

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