Beatriz González
University at Buffalo
15 Papers
Beatriz González is an academic researcher from University at Buffalo. The author has contributed to research in topics: Yeast & Cellular differentiation. The author has an hindex of 8, co-authored 15 publications. Previous affiliations of Beatriz González include Rovira i Virgili University.
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Papers
The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments
Isabelle Masneuf-Pomarède,Elodie Juquin,Cécile Miot-Sertier,Philippe Renault,Yec’han Laizet,Franck Salin,Hervé Alexandre,Vittorio Capozzi,Luca Simone Cocolin,Benoit Colonna-Ceccaldi,Vasileios Englezos,Patrick Girard,Beatriz González,Patrick Lucas,Albert Mas,Aspasia Nisiotou,Matthias Sipiczki,Giuseppe Spano,Chrysoula C. Tassou,Marina Bely,Warren Albertin +20 more
TL;DR: Populations isolated from winemaking environments are quite diverse at the genetic level: neither clonal-like behaviour nor specific genetic signature were associated with the different vineyards/wineries, suggesting that C. zemplinina is not under selective pressure in winemmaking environments.
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Melatonin Reduces Oxidative Stress Damage Induced by Hydrogen Peroxide in Saccharomyces cerevisiae
Jennifer Vázquez,Beatriz González,Verónica Sempere,Albert Mas,María Jesús Torija,Gemma Beltran +5 more
TL;DR: It is demonstrated that melatonin can act as antioxidant in S. cerevisiae and enables cells to resist better the stress generated in the stationary phase, and under such conditions, most genes related to endogenous antioxidant defense continued to be up-regulated with melatonin supplementation.
Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations
Beatriz Padilla,David García-Fernández,Beatriz González,Iara Izidoro,Braulio Esteve-Zarzoso,Gemma Beltran,Albert Mas +6 more
TL;DR: The description of this yeast diversity will lead to the selection of native microbiota that can be used to produce quality wines with the characteristics of the Priorat, which contains yeasts from different species.
Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species.
Beatriz González,Jennifer Vázquez,Paul J. Cullen,Albert Mas,Gemma Beltran,María Jesús Torija +5 more
TL;DR: It is demonstrated that aromatic alcohols and ethanol are able to affect invasive and pseudohyphal growth in a manner dependent on nutrient availability, and some of these compounds showed strain-specific effects.
Intracellular biosynthesis of melatonin and other indolic compounds in Saccharomyces and non-Saccharomyces wine yeasts
Edwin Fernández-Cruz,Beatriz González,Sara Muñiz-Calvo,María Ángeles Morcillo-Parra,Ricardo Bisquert,Ana M. Troncoso,María Carmen García-Parrilla,María Jesús Torija,José Manuel Guillamón +8 more
TL;DR: High-resolution mass spectrometry and a validated method were used to demonstrate the unequivocal synthesis of melatonin and other compounds that derive from tryptophan metabolism by yeast by determining them in the intracellular compartment of Saccharomyces and non-SacCharomyces wine yeasts.