Amparo M. Querol SimÓn
professor
food science
Instituto de Agroquímica y Tecnología de Alimentos
Spain
Biography
988 – 1992 University of Valencia, Valencia, Spain. PhD in Microbiology. Supervisors: Dr. Daniel Ramón and Dr. Tomás Huerta. 1988 University of Valencia, Valencia, Spain. MsC in Microbiology. Supervisors: Dr. Daniel Ramón and Dr. Tomás Huerta 1988 – 1992 University of Valencia, Valencia, Spain. BsC Biology.
Research Interest
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 three main topics:
Publications
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Pérez-Través L, Lopes CA, González R, Barrio E, Querol A. (2015). Physiological and genomic characterization of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity. Int J Food Microbiol. 2015 Apr 9;205:3040.
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Stribny J, Gamero A, Pérez-Torrado R, Querol A. (2015). Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors. Int J Food Microbiol. 2015 Apr 8;205:41-46.
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D. Peris, L. Pérez-Través, C. Belloch and A. Querol. Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to the parental strains of winemaking and brewing S. cerevisiae x S. kudriavzevii hybrids. Food Microbiol. 2016 Feb;53(Pt B):31-40
