Carmela Belloch

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The identification and classification of yeasts have traditionally been based on morphological, physiological and biochemical traits. Various kits have been developed as rapid systems for yeast identification, but mostly for clinical diagnosis. In recent years, different molecular biology techniques have been developed for yeast identification, but there is(More)
Along the fermentation process yeasts are affected by a succession of stress conditions that affect their viability and fermentation efficiency. Among the stress conditions the most relevant are high sugar concentration and low pH in musts, temperature and, as fermentation progresses, ethanol accumulation. Nowadays, due to the demanding nature of modern(More)
Mangrove forests inhabit the shoreline regions of tropical and subtropical marine habitats, where they are the basis of a multi-trophic level food web that drives the shellfish and fisheries industries. Yeasts, and other fungi, have significant roles in these ecosystems as they decompose plant organic material and serve as a food source for small(More)
In this study, the variability within the ribosomal DNA region spanning the internal transcribed spacers ITS1 and ITS2 and the 5.8S gene (5.8S-ITS rDNA) was used to differentiate species in the genus Pichia. The 5.8S-ITS rDNA region was PCR-amplified and the PCR product digested with the enzymes CfoI, HinfI, and HaeIII. The variability in the size of the(More)
AIM Among the most important factors influencing wine quality are yeast strains and fermentation temperature. Fermentation at low temperature is presently used in winemaking to improve both aroma formation and retention. In this study, we have analysed the oenological characteristics of Tempranillo wines produced at 12 and 28°C by different Saccharomyces(More)
AIMS To identify ascomycetous yeasts recovered from sound and damaged grapes by the presence of honeydew or sour rot. METHODS AND RESULTS In sound grapes, the mean yeast counts ranged from 3.20 +/- 1.04 log CFU g(-1) to 5.87 +/- 0.64 log CFU g(-1). In honeydew grapes, the mean counts ranged from 3.88 +/- 0.80 log CFU g(-1) to 6.64 +/- 0.77 log CFU g(-1).(More)
A phylogenetic analysis of 17 species belonging to the genus Kluyveromyces and 12 reference and outgroup species was performed using mitochondrial cytochrome-c oxidase II gene sequences. The genus Kluyveromyces appears as a polyphyletic taxon formed by species included within the following four main groups. The Kluyveromyces phaffii group encompasses the(More)
The yeasts present during the ripening process of ewes' and goats' cheeses produced in a small traditional dairy in Mediterranean Spain were isolated and identified. Five hundred and thirty strains pertaining to eleven yeast species representing eight genera were identified using molecular methods. Debaryomyces hansenii was the yeast species most frequently(More)
Anaerobic enrichments with acetate as electron donor and nitrate as electron acceptor at 4 M NaCl from inland, hypersaline lake sediments from Central Asia resulted in the isolation of several extremely halophilic bacteria that comprised two subgroups, most with vibrio-shaped cells and a single strain with rod-shaped cells. Members of both subgroups were(More)
Correspondence D. Yu. Sorokin or Winogradsky Institute of Microbiology, Russian Academy of Sciences, Prospect 60-let Octyabrya 7/2, 117811 Moscow, Russia Department of Environmental Biotechnology, Delft University of Technology, Julianalaan 67, 2628 BC Delft, The Netherlands Institute of Microbiology and(More)