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Food & Nutrition Experts

JosÉ Manuel GuillamÓn Navarro

professor
food science
Instituto de Agroquímica y Tecnología de Alimentos
Spain

Biography

Assistant Professor of the Department of Basic Medical Sciences (Microbiology Section) at the Faculty of Medicine of the University Rovira i Virgili. March to October 1994 Professor of the Faculty of Oenology of Tarragona. Rovira i Virgili University. From October 1994 to July 2007 Postdoctoral researcher at the Molecular and Cell Biology Department of the University of. Utrecht (Netherlands). June 1998 to May 1999 Invited researcher at the Institute for Wine Biotechnology at the University of Stellenbosch (South Africa). September 2004 to March 2005

Research Interest

The laboratory of José Manuel Guillamón combines massive techniques of phenotypic and genotypic analysis to understand the biology of yeast Saccharomyces cerevisiae during fermentative processes of industrial interest (wine, beer, cider, etc.). Different "omic" approaches are used to understand the mechanisms of adaptation to environmental and nutritional changes (temperature, availability of nitrogen and vitamins, etc.). A global objective of our laboratory is to be able to relate the genomic characteristics of the different strains of yeasts with the phenotypic characteristics of industrial interest. This knowledge of the molecular bases responsible for the phenotypic characteristics of the yeast strains will allow us to carry out genetic modifications directed to improve the fermentative processes

Publications

  • Salvadó, L Ramos-Alonso, J Tronchoni, V Penacho, E García-Ríos, P Morales, R Gonzalez, JM Guillamon (2016) Genome-wide identification of genes involved in growth and fermentation activity at low temperature in Saccharomyces cerevisiae. International Journal of Food Microbiology 236: 38-46

  • Salvadó, L Ramos-Alonso, J Tronchoni, V Penacho, E García-Ríos, P Morales, R Gonzalez, JM Guillamon (2016) Genome-wide identification of genes involved in growth and fermentation activity at low temperature in Saccharomyces cerevisiae. International Journal of Food Microbiology 236: 38-46

  • E García-Ríos, L Ramos-Alonso, JM Guillamon (2016) Correlation between Low Temperature Adaptation and Oxidative Stress in Saccharomyces cerevisiae. Frontiers in Microbiology 7: 1199

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