Progress report



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Slovakia

Prof. Daniela SMOGROVICOVA
MC Member
Faculty od Chemical and Food Technology, Slovak University of Technology in Bratislava Radlinskeho 9 812 37 Bratislava Slovakia
daniela.smogrovicova@stuba.sk

Prof. Fedor MALIK
MC Member
Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava Radlinskeho 9 812 37 Bratislava Slovakia
fedor_malik@stuba.sk



Slovenia

Dr Neza CADEZ
MC Member

neza.cadez@bf.uni-lj.si

Prof. Peter RASPOR
MC Member
(not yet registered)
peter.raspor@bf.uni-lj.si
PENDING

Mr Radojko PELENGIC
MC Substitute Member
Kmetijski intitut Slovenije Hacquetova 17 1000 Ljubljana Slovenia
radojko.pelengic@kis.si





Spain

Dr Ricardo CORDERO OTERO
MC Member
Universitat Rovira i Virgili Campus Sescelades, Marcell Domingo Str., Dep Biochem & Biotechnol 43007 Tarragona Spain
ricardo.cordero@urv.es

Dr Amparo QUEROL SIMON
MC Member
Spanish National Research Council. Institute of Agrochemistry and Food Technology Food Biotechnology Department E-46100 Burjasot Spain
aquerol@iata.csic.es

Dr Nicolas ROZES
MC Substitute Member
University Rovira i Virgili c/ Marcel.l Domingo s/n, Campus Sescelades 43007 Tarragona Spain
nicolasrozes@urv.es

Dr Margarita OREJAS
MC Substitute Member
Consejo Superior de Investigaciones Cientficas. Instituto de Agroqumica y Tecnologa de los Alimentos Avenida Agustn Escardino 7 46980 Paterna (Valencia) Spain
morejas@iata.csic.es

Dr Margarita OREJAS
MC Substitute Member
Consejo Superior de Investigaciones Cientficas. Instituto de Agroqumica y Tecnologa de los Alimentos Avenida Agustn Escardino 7 46980 Paterna (Valencia) Spain
morejas@iata.csic.es





Sweden

Prof. Gunnar LIDEN
MC Member
Lund University Chemical Engineering 221 00 Lund Sweden
gunnar.liden@chemeng.lth.se

Prof. Marie-F. GORWA-GRAUSLUND
MC Member
Lund University Applied Microbiology 22100 Lund Sweden
marie-francoise.gorwa@tmb.lth.se



Switzerland

Dr Nadia PLATA
MC Member
EPTES SARL Rue de la Madeleine 28 1800 Vevey Switzerland
nadia.plata@eptes.com

Dr Katharina BREME
MC Member
Agroscope Liebefeld-Posieux Research Station ALP Federal Departement of Economic Affairs FDEA , Federal Departement Schwarzenburgstrasse 161 3003 Berne Switzerland
katharina.breme@alp.admin.ch



Turkey

Dr Yonca KARAGUL YUCEER
MC Member
Canakkale Onsekiz Mart Univ Terzioglu Campus 17020 Canakkale Turkey
yoncayuceer@comu.edu.tr

Dr Murat YILMAZTEKIN
MC Member
Inonu University Inonu University, Faculty of Engineering, Department of Food Engineering 44280 Malatya Turkey
murat.yilmaztekin@inonu.edu.tr



United Kingdom

Prof. Edward J LOUIS
MC Member
University of Nottingham Institute of Genetics, Queens Medical Centre NG7 2UH Nottingham United Kingdom
Ed.Louis@nottingham.ac.uk

Dr Ian ROBERTS
MC Member
Institute of Food Research Norwich Research Park, Colney NR4 6QD Norwich United Kingdom
ian.roberts@ifr.ac.uk


Non-COST Participants

Brazil

Mr Marcos Antonio DE MORAIS

Federal University of Pernambuco


marcos.morais@pq.cnpq.br




I.C. Overview activities and expenditure


DISSEMINATION

MEETING

STSM

TRAINING_SCHOOL

Grand Total

3500

25167.93

9000

11068.36

48736.29




Type

Start Date

End Date

City

Cntr.

Type

Title

Total

DISSEMINATION

2011-07-12

2011-08-29

(n.a.)

(n.a.)

(n.a.)

Website

1500

DISSEMINATION

2011-07-12

2011-08-29

(n.a.)

(n.a.)

(n.a.)

BIOFLAVOUR Strains Database

2000

MEETING

2011-05-26

2011-05-27

Delft

NL

Management Committee Meeting, Working Group Meeting, Workshops/Conferences

European Yeast Flavour Workshop and 3rd MC Meeting

20200.91

MEETING

2011-09-28

2011-09-28

Zaragoza

ES

Working Group Meeting

WG Meeting #3

4967.02

STSM

2011-06-06

2011-07-08

Nottingham

UK

STSM from Netherlands to United Kingdom

Elucidation of the transcriptional regulation of the Ehrlich pathway in Saccharomyces cerevisiae

2400

STSM

2011-06-20

2011-06-24

Delft

NL

STSM from Germany to Netherlands

Yeast, Plants and Flavour Molecules

400

STSM

2011-06-20

2011-06-24

Delft

NL

STSM from France to Netherlands

Yeast, Plants and Flavour Molecules

1200

STSM

2011-07-15

2011-08-15

Belgrade

RS

STSM from Greece to Serbia

Evaluation of orange peel as carrier matrix for immobilization of yeast cells for the production of

2500

STSM

2011-11-01

2011-12-23

Delft

NL

STSM from Germany to Netherlands

Expression of plant glucosyltransferases in Saccharomyces cerevisiae

2500

TRAINING_SCHOOL

2012-03-19

2012-03-22

Egham

UK

(n.a.)

Metabolite Profiling Approaches in Microorganisms and Higher Plants

11068.36


II. Scientific Report

II.A. Innovative networking

Collaboration between Delft University of Technology and University of Nottingham was conducted on the theme “Elucidation of the transcriptional regulation of the Ehrlich pathway in Saccharomyces cerevisiae” (STSM Gabriele Romagnoli). The study led to the identification of new components involved in the regulation of the Ehrlich pathway.


A collaborative research activity between Dr Schwab (Technical University München), Prof. Francois and Dr de Billerbeck (INSA Toulouse), Prof Bosch and Dr Beekwilder (Plant research International) and Dr Daran (Delft University of Technology) was conducted on the theme “Expression of plant glucosyltransferases in Saccharomyces cerevisiae” (STSM F. Bönisch, STSM G. de Billerbeck, STSM W. Schwab). A tomato (Solanum lycopersicum) UGTase was successfully expressed in S. cerevisiae and yielded in vivo formation of phenylethyl glucoside.
Researchers from the Delft and Wageningen Universities partners of the BIOFLAVOUR COST Action FA0907 in collaboration with the Chalmers (Gotenborg, Sweden) and Goethe (Frankfurt am Main, Germany) Universities and their industrial partners DSM and Amyris sequenced their favorite metabolic engineering work horse: yeast strain CEN.PK113-7D. The high-quality annotated genome is freely available on http://cenpk.tudelft.nl.
Researchers from the Delft University of Techology (Prof. JT Pronk, The Netherlands) in collaboration with colleagues from the University of Stuttgart (Prof R Takors, Germany) and from Fluxome (Denmark) successfully applied to European call FP7-KBBE-2011. The project (number: 289137) entitled RoBoYEAST—Robustness of Yeast Strains and Bioprocesses for Industrial Production of Novel Compounds started end of 2011.
The Institute of Agrochemistry and Food Technology (Amparo Querol Simón, Spain) conducts research in the frame of two national projects: “Evolución adaptativa de propiedades de interés biotecnológico en levaduras del género Saccharomyces”. PROMETEO/2009/019 (2009-2014) and “Caracterización fisiológica y enológica de nuevas cepas vínicas de levaduras no convencionales del género Saccharomyces. CICYT AGL2009-12673-CO2-01/ALI (2009- 2012). This partner participates also in the project “Yeast biodiversity as a source of innovations in food and health”. EU (Grant agreement no.: 264717). Coordinator, Jure Piskur (February 2011-January 2014).
The Aristotle University of Thessaloniki (A Paraskevopoulou and F. Mantzouridou, Greece) conducts research in the frame of a Joint Research and Technology program between Greece and France entitled: "Microencapsulation of hydrophobic molecules with the use of plant origin polysaccharides - Gelatine replacement" and of a project funded by the Greek government between University and a Company (winery) called "Vouchers for SMSs" entitled "Aroma composition of Malagouzia wine". Bilateral collaboration between COST action partners (e.g. Joint Research and Technology Programme 2011-2012 between Greece and Serbia) expected. Request of funding of Greek research activities concerning bioflavour production through a Joint Research and Technology Programme.
The Inonu University (M Yilmaztekin, Turkey) is conducting research on the theme “In Situ Product Removal” Technique on Production of Natural Isoamyl Acetate via Bioconversion from Fusel Oil. It is supported by The Scientific and Technological Research Council of Turkey (2011-2013).
The Institute of Agrochemistry and Food Technology (M Orejas Suarez, Spain) has raised national funding for a project entiltled "Caracterización del circuito de regulación de L-ramnosa en hongos: desde la toma de ramnosa hasta la producción de ramnosidasas” (2012-2014). These enzymes are of particular interest for the release of glycosydically bound flavour compounds.
The University of Basilicata (P Romano, Italy) submitted a national project entitled “Management of microbial resources and their interactions for safety and quality of wine”. The project brings together other Italian Universities and BIOFLAVOUR COST Action partners from other countries. The achievement of the project’s goals will favour to improve knowledge and will benefit the BIOFLAVOR COST Action network.
The BIOFLAVOUR COST Action partner DECHEMA e.V. (J. Schrader, Germany) continued a collaboration project with Symrise entitled “Development of a novel biocatalytic process for the production of (-)-menthol from renewable resources” and established a new one with Brain AG on the theme “Development of a bioprocess for the production of perillic acid from limonene”.
The INRA unit Sciences pour l’Oenologie (S. Dequin, France) has submitted an EU ITN Marie Curie project proposal entitled “Yeast Cell” including 3 partners from the BIOFLAVOUR COST Network (INRA SPO, Lallemand, Kluyver Center Delft). Furthermore, the unit has started a PhD work in collaboration with an industrial partner on the subject "Etude de l’impact des paramètres environnementaux sur la synthèse des arômes fermentaires en fermentation œnologique" (2012-2015). Furthermore, a national programme proposal was submitted on the theme “Compréhension des liens nutriments-métabolisme des arômes chez les levures en fermentation. Optimisation des procédés pour maîtriser le potentiel qualitatif des boissons fermentées et distillées".
The partner from the Faculty of Chemical and Food Technology at the Slovak University of Technology in Bratislava, (D Smogrovicova, Slovakia), is focused on the physiological regulation of sensory and biologically active compounds during the production of alcoholic (beer, wine, mead) and special fermented beverages (non-alcoholic beer). On January 2011 started a new Slovak national project focused on bioflavour, entitled “Production of Yeast Sensory and Biologically Active Metabolites”. This project continues also in 2012 and 2013.
TU München (W Schwab, Germany) has submitted a national programme (DFG) proposal on “Furanon formation in Fragaria species”.
The University of Nottingham (E Louis, United Kingdom) is in discussion with SABMiller for yeast strain development and has applied for BBSRC grant on QTL Analysis and ERC grant on Complex Traits in Yeast.

II.B. Inter-disciplinary networking
Collaboration between Dr. JM Daran (TU Delft), Dr.J. Beekwilder and Prof. D. Bosch (Wageningen University) was instrumental to develop S cerevisiae strains producing plant secondary metabolites (flavonoids). This collaboration brought together competences in plant biology and genomics, metabolomics with experiences in yeast physiology and genetics.
Collaboration initiated through STSMs on the topic “Expression of plant glucosyltransferases in Saccharomyces cerevisiae”, which involved COST partners from France (G.M. de Billerbeck), Germany (W. Schwab) and The Netherlands (J.M. Daran, J. Beekwilder and D. Bosch), gathered competences spanning over physiology, biochemistry and yeast genetics (France), plant biology, transcriptional regulation and metabolomics (Germany) and yeast and plant physiology and molecular biology (The Netherlands).
The academic collaboration between TU Delft (Dr Daran, The Netherlands), DECHEMA e.V. (Dr. Schrader, Germany) and the Wageningen University (Dr. J Beekwilder, The Netherlands) on “Engineering Saccharomyces cerevisiae for production of  ionones” is another example of inter-disciplinary networking bringing together expertise in microbial molecular biology (TU Delft), biochemistry (Wageningen University) and process engineering (Dechema e.V.)

A second scientific meeting of the BIOFLAVOUR Network entitled 2nd European Yeast Flavour Workshop was organized in Delft (The Netherlands) at the occasion of the 3rd MC and 2nd WG Meetings (May 26-27 2011, local organizer: Dr. J.M. Daran). The 3rd edition of this scientific meeting and the 4th MC and WG Meetings will take place 20-22nd June 2012 in Vevey (Switzerland, local organizer: Dr. N. Plata).



II.C. New networking
Four additional experts have joined the BIOFLAVOUR COST Action FA0907:

Anu VUORISTO from Finland

Ian ROBERTS from United Kingdom

Katharina BREME from Switzerland

Murat YILMAZTEKIN from Turkey
The total number of individual participants involved in the BIOFLAVOUR COST Action is 72. Among them 29 (40%) are female and 5 Early Stage Researchers: Katharina BREME from the Federal Departement of Economic Affairs FDEA (Switzerland), Frank KOOPMAN from TU Delft (Netherlands), Jean-Roch MOURET from INRA SPO (France), Murat YILMAZTEKIN from Inonu University (Turkey) and Jure ZUPAN from the Biotechnical Faculty of Ljubljana (Slovenia).
A Training School entitled “Metabolite profiling approaches in microorganisms and higher plants” was organized jointly by COST Actions FA0907 (BIOFLAVOUR) and FA1006 (PlantEngine) from March 19th to 22nd 2012. This Training School was directed towards postgraduate (Master and PhD) level as well as researchers not familiar with the field but where their research would benefit from the technology if the expertise was available. The course provided (i) an overview of the Metabolite profiling approaches used in the characterization of microbial and higher plant studies in metabolic biology and (ii) first hand practical experience in the quenching of metabolism, extraction of metabolites, chromatographic separations and detection methods (e.g. hardware platforms) and data analysis. The Training School was limited to 14 Trainees. Among them, 12 were PhD students and 2 were ESR. The Training School Organizers were Heribert Warzecha and Paul Fraser (Action FA1006) and Gustavo M. de Billerbeck and Matthias Wüst (Action FA0907).
A special session was dedicated to BIOFLAVOUR in the XIII Weurman Flavour Research Symposium that was held 27-30th September 2011 in Zaragoza, Spain. Action Chair G.M. de Billerbeck presented the BIOFLAVOUR Network in an opening conference. The scientific and technical activities of the BIOFLAVOUR Consortium were furthermore presented through lectures, short communications and poster presentations by COST Action experts among which J.R. Mouret, an ESR from INRA SPO (France).
Five STSMs were fully and successfully accomplished during this period:


#

Participant

8327

Mr Gabriele Romagnoli

8452

Dr Gustavo M. de Billerbeck

8456

Prof. Wilfried Schwab

8498

Ms Sofia Lalou

9192

Ms Friedericke Bönisch

Advancement and promotion of scientific knowledge by the BIOFLAVOUR COST Action: 50 papers were published in peer-reviewed scientific journals, 30 communications, and 19 posters (with 2 short communications) were presented in international conferences, and 2 chapters of books were edited. Among them, 6 papers, 10 oral communications and 15 posters resulted from COST networking through the Action.


The PhD research work by Esteban Espinosa Vidal, co-supervised by M.A. de Morais (Federal University of Pernambuco, Brazil), G.M. de Billerbeck and J.M. François (LISBP, France) will be defended at FUP, Brazil, May 16, 2012. M. Espinosa Vidal spent one year (25.08.2010 to 21.09.2011) at LISBP, France, doing research work on his PhD thesis topic “Influence of the nitrogen source on the transcriptomic, fermentative and organoleptic profiles of the yeast Saccharomyces cerevisiae”. This is an example of collaboration with researchers from outside COST Countries.

Activities and projects with the BIOFLAVOUR COST Network colleagues


  • Academic collaboration between TU Delft (Dr Daran, The Netherlands), DECHEMA e.V. (Dr. Schrader, Germany) and the Wageningen University (Dr. J Beekwilder, The Netherlands): Engineering Saccharomyces cerevisiae for production of  ionones.

  • Collaboration between the TU Delft (Dr Daran and Dr Daran-Lapujade) and Instituto de Ciencias de la Vid y del Vino (CSIC-UR-CAR) (Dr Ramón González García). Visiting PhD Ruben Moreno from CSIC-UR-CAR is spending five months in Delft to get acquainted with fermentation technology. The internship id financed by the Spanish government.

  • PhD (2) and Diploma (3) thesis started at the Faculty of Chemical and Food Technology (D. Smogrovicova, TU Bratislava, Slovakia) on subjects relative to the effect of yeast and the fermentation conditions on sensory active metabolites in beer and mead as well as to beer ageing in PET bottles in dependence on storage conditions.

  • WG4 (Tailored Bioprocesses for Natural Flavour Bioproduction) has initiated a joint effort in structuring a review paper on process technology for natural flavour bioproduction. The analysis of current state of the art has lead to discussions in between research groups, which have previously not interacted, and broadened the perspective of the review topic. This will be of importance for future work and collaborations.

  • The Inonu University (M. Yilmaztekin, Turkey) implements GC-MS techniques in the frame of national projects for the determination of volatile compounds of Köhnü and Amasya grape varieties grown in Arapgir and of phenolic and aroma compounds profiles of wines obtained from Karaoğlan and Aşıkbeyazı grape varieties also grown in Arapgir.

  • The Canakkale Onsekiz Mart University (Y. Karagul Yuceer, Turkey) is doing research on the production of natural flavour compounds by Rhizopus oryzae and Candida tropicalis grown on olive pomace and on the one hand and from orange peel on the other.

  • The Israel Institute of Technology (A. Fischman, Israel) is writing a paper entitled “Classical breeding of Saccharomyces cerevisiae for increased resistance and productivity of 2 phenylethanol” in which the COST Action BIOFLAVOUR will be acknowledged.

  • The University of Basilicata (P. Romano, Italy) collaborates with the University Rovira i Virgili (R. Cordero-Otero, Spain) on the study of cell vitality in dry yeasts and on the applications of genetic techniques to improve yeast cell resistance to re-hydration stress. A poster entitled “Spray-dried starter yeasts for winemaking” will be presented at the 35th World Congress of Vine and Wine in June 2012.

  • Prof. P. Romano (University of Basilicata, Italy) participated at OIV (International Organization of Vine and Wine) as head of the microbiology expert group in discussions on GMO and molecular methods for identification of vine and wine microorganisms. The resolution CII/MICRO/08/370, titled “Guidelines for the characterisation of wine yeasts of the genus Saccharomyces isolated from vitivinicultural environment“, reports specific indications for the characterization of Saccharomyces strains for parameters of interest in oenology. This resolution is particularly relevant for WG1 (Biodiversity and High Throughput Screening for New Biocatalysts) of the COST Action BIOFLAVOUR.

  • Dr. S. Dequin (INRA unit Sciences pour l’Oenologie, France) was invited by the Kluyver Centre for Genomics of Industrial Fermentation to give a course on wine yeast genomics in October 2012 session ‘genomics in industrial perspectives’ of the ‘Advanced Course Application of Genomics in Industrial Fermentation’.

  • Ongoing research collaboration between INRA SPO (S. Dequin, France), University of Nottingham (E. Louis, United Kingdom) and CNRS Nice (G. Litti, France) on a study entitled “Deciphering the molecular bases of metabolic traits during wine fermentation using QTL approaches”.

  • A first draft of the BIOFLAVOUR Strains Database (BSD) architecture was defined and the corresponding web interface is being conceived. It’s evolution to an ontology based dynamic database is analyzed.



II.D. Self evaluation

As stated by the ongoing and novel activities as well as by the new proposals/projects by the BIOFLAVOUR COST Network colleagues, there is a clear success in mainstreaming and consolidating transnational research around the objective of establishing the foundation of a biotechnology based production of natural flavour and fragrance compounds through the implementation of modern systems and synthetic biology strategies associated to tailored bioprocesses.


Advancement and promotion of scientific knowledge was also successful through links and collaborations initiated at the 1st and 2nd European Yeast Flavour Workshops organized by the BIOFLAVOUR COST Action that resulted in common research activities and publications.
The BIOFLAVOUR COST Action Session in the XIII Weurman Flavour Research Symposium was the occasion to promote further the Action activities among a broad public of academic researchers and industrial representatives that should bring benefits and impacts to the Action.
A first draft of the BIOFLAVOUR Strains Database (BSD) architecture was defined and the corresponding web interface is being conceived. Discussions will be started on its evolution to an ontology based dynamic database.
IV. Annex

Publications (* COST Action FA0907 BIOFLAVOUR cited)
Ambroset C., Petit M., Brion C., Sanchez I., Delobel P., Guérin C., Chaipello H., Nicolas P., Bigey F., Dequin S. and Blondin B. (2011). Identification of the molecular basis of wine yeast fermentation traits through a combined genetic and genomic approach. G3 (Bethesda). 2011 Sep;1(4):263-81.
Ambroset C., Petit M., Brion C., Sanchez I., Delobel P., Guérin C., Chiapello H., Nicolas P., Bigey F., Dequin S. and Blondin B. (2011). Deciphering the Molecular Basis of Wine Yeast Fermentation Traits Using a Combined Genetic and Genomic Approach G3, 1:263-281.
Arroyo-López FN, Pérez-Través L, Querol A, Barrio E. Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae. Yeast. 2011 Feb 11. doi: 10.1002/yea.1848.
Basso TO, de Kok S, Dario M, do Espirito-Santo JC, Müller G, Schlölg PS, Silva CP, Tonso A, Daran JM, Gombert AK, van Maris AJ, Pronk JT, Stambuk BU (2011) Engineering topology and kinetics of sucrose metabolism in Saccharomyces cerevisiae for improved ethanol yield. Metab Eng.;13:694-703.
Bautista-Gallego J, Rodríguez-Gómez F, Barrio E, Querol A, Garrido-Fernández A, Arroyo-López FN. (2011) Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications. Int J Food microbiol. 147, 89-96.
M. Buchhaupt, K. Ehrich, S. Hüttmann, J. Guder, J. Schrader (2011) Over-expression of chloroperoxidase in Caldariomyces fumago. Biotechnology Letters. DOI: 10.1007/s10529-011-0683-8
M. Buchhaupt, J.C. Guder, M.M.W. Etschmann, J. Schrader (2012). Synthesis of green note aroma compounds by biotransformation of fatty acids using yeast cells coexpressing lipoxygenase and hydroperoxide lyase. Applied Microbiology and Biotechnology (93) 1, 159-168.
Cabaroğlu, T and Yilmaztekin, M., 2011. Methanol and major volatile compounds of Turkish Raki and effect of distillate source, Journal of the Institute of Brewing, 117(1), 98-105.
Cadiere A., Camarasa C., Julien A. and Dequin S. (2011). Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway. Metabol Eng. 13: 263-271.
*Cadière A, Aguera E, Caillé S, Ortiz-Julien A and Dequin S. Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution. In revision.
Camarasa C, Sanchez I, Brial P, Bigey F, Dequin S. (2011) Phenotypic landscape of Saccharomyces cerevisiae during wine fermentation: evidence for origin-dependent metabolic traits. PLoS One. 2011;6(9):e25147.
Capece A., Pietrafesa R, Romano P. (2011). Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes. World Journal of Microbiology and Biotechnology, 27: 2775-2783.
Capece A., Romaniello R., Siesto G., Romano P. (2012) Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”. Food Microbiology, in press. doi:10.1016/j.fm.2012.03.010.
Celton, M, Goelzer A, Camarasa C, Fromion V and Dequin S. (2012) A constraint-based model analysis of the metabolic consequences of increased NADPH oxidation in Saccharomyces cerevisiae. Met Eng http://dx.doi.org/10.1016/j.ymben.2012.03.008.
*Celton M, Sanchez I, Goelzer A, Fromion V, Camarasa C and Dequin S. A comparative transcriptomic, fluxomic and metabolomic analysis of the response of Saccharomyces cerevisiae to increases in NADPH oxidation, in revision.
Clement T, Perez M, Mouret JR, Sablayrolles JM, Camarasa C. (2011) Use of a continuous multistage bioreactor to mimic winemaking fermentation. Int J Food Microbiol. 17;150(1):42-9.
Damon C., Vallon L., Zimmermann ZHaider M.Z., Galeote V., Dequin S., Luis P., Fraissinet-Tachet L., and Marmeisse R. (2011). A novel fungal family of oligopeptide transporters identified by functional metatranscriptomics of soil eukaryotes. ISME J, doi: 10.1038.
Dequin S. and Casaregola S. (2011). The genomes of fermentative Saccharomyces. Comptes rendus Biology 334: 687-693.
de Llanos, R.; Llopis, S.; Molero, G.; Querol, A.; Gil, C.; Fernández-Espinar, M.T. (2011). In vivo virulence of commercial Saccharomyces cerevisiae Straits with pathogenicity-associated phenotypical traits. Int J Food Microbiology. 144, 393-399.
Galeote V., Bigey F., Beyne E., Novo M., Legras J.L., Casaregola S. and Dequin S. (2011). Amplification of a Z. bailii DNA segment in wine yeast genomes by extrachromosomal circular formation. PLoS ONE. 6: e17872.
Gamero A, Manzanares P, Querol A, Belloch C. (2011). Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids. Int J Food Microbiology. 145(1), 92-97.
Gamero A, Hernández-Orte P, Querol A, Ferreira V. Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hubrids. Int J Food Microbiol.
Gay, F., Maraval, I., Roques, S., Yilmaztekin M., Gunata, Z., Boulanger, R., Audebert, A., Mestres, C. How does salinity affect the concentration of 2-acetyl-1-pyrroline, proline and GABA in leaves and grains of a fragrant rice variety, Journal of Agricultural and Food Chemistry (in press).
F. Hollmann, I. W. C. E. Arends, D. Holtmann (2011) Enzymatic reductions for the chemist.

Green Chemistry 13 2285-2314 DOI: 10.1039/C1GC15424A


Kregiel D., Czyzowska A. The ability of selected yeast strains for utilization of apple pomace. Biomass and Bioenergy 2011. Submitted
Kregiel D., Berlowska J., Ambroziak W. Adhesion of yeast cells to different porous supports, stability of cell-carrier systems and formation of volatile by-products. J. Appl. Microbiol. 2012. Submitted
Livas D, Almering MJ, Daran JM, Pronk JT, Gancedo JM. (2011) Transcriptional responses to glucose in Saccharomyces cerevisiae strains lacking a functional protein kinase A. BMC Genomics. ;12:405. doi: 10.1186/1471-2164-12-405.
Louis, E. J. 2011. Population genomics and speciation in yeasts. Fungal Biology Reviews 25: 136-142.
Morakul S, Mouret JR, Nicolle P, Trelea IC, Sablayrolles JM, Athes V (2011) Modelling of the gas–liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses. Process Biochemistry, 46:1125-1131.
Morakul S., Mouret J. R., Nicolle P., Aguera E., Sablayrolles J. M. and V. Athes (2012). A Dynamic Analysis of Higher Alcohol and Ester Release During Winemaking Fermentations. Food Bioprocess Tech. DOI 10.1007/s11947-012-0827-4
Mota A., Novak P., Macieira F., Vicente A. A., Teixeira J. A., Smogrovicova D., Branyik T.: Formation of flavour-active compounds during continuous alcohol-free beer production: The influence of yeast strain, reactor configuration, and carrier type. J. Am. Soc. Brew. Chem. 69, 1-7, 2011.
*Mouret J. R., Morakul S., Nicolle P., Athes V. and Sablayrolles J.M. Gas-liquid transfer of aroma compounds during winemaking fermentations. In revision
C. Nacke, J. Schrader (2011) Liposome based solubilisation of carotenoid substrates for enzymatic conversion in aqueous media. Journal of Molecular Catalysis B (71) 3-4 133-138

DOI: 10.1016/j.molcatb.2011.04.009


C. Nacke, J. Schrader (2012). Micelle based delivery of carotenoid substrates for enzymatic conversion in aqueous media. Journal of Molecular Catalysis. B, Enzymatic May, 67-73. DOI: 10.1016/j.molcatb.2012.01.010
Oud B, van Maris AJ, Daran JM, Pronk JT. (2012) Genome-wide analytical approaches for reverse metabolic engineering of industrially relevant phenotypes in yeast. FEMS Yeast Res;12:183-96.
U. Piantini, J. Schrader, A. Wawrzun, M. Wüst (2011) A biocatalytic route towards rose oxide using chloroperoxidase. Food Chemistry (129) 3 1025-1029 DOI: 10.1016/j.foodchem.2011.05.068
Puligundla Pradeep, Daniela Smogrovicova, Obulam Vijaya Sarathi Reddy, Sanghoon Ko: Very high gravity (VHG) ethanolic brewing and fermentation: a research update. J Ind Microbiol Biotechnol (2011) 38:1133–1144
Salvadó Z, Arroyo-López FN, Guillamón JM, Salazar G, Querol A, Barrio E. (2011). Temperature adaptation markedly determines evolution within the Saccharomyces genus. Appl Environ Microbiol. 77(7), 2292-2302
Salvadó Z, Arroyo-López FN, Barrio E, Querol A, Guillamón JM. Quantifying the individual effects of etanol and temperature on the fitness advantage of Saccharomyces cerevisiae. Food Microbiology.
H. Schewe, M.A. Mirata, D. Holtmann, J. Schrader (2011) Biooxidation of monoterpenes with bacterial monooxygenases Process Biochemistry, DOI: 10.1016/j.procbio.2011.06.010
Smogrovicova D., Nadasky P., Tandlich R., Wilhelmi B.S., Cambray G. (2012) Analytical and aroma profiles of Slovak and South African meads. Czech J. Food Sci. 30 (3): 241-247.
*Tamayo-Ramos JA, Flipphi M, Pardo E, Manzanares P, Orejas M. L-rhamnose induction of Aspergillus nidulans α-L-rhamnosidase genes is glucose repressed via a CreA-independent mechanism acting at the level of inducer uptake. Microb Cell Fact. 2012 Feb 21;11:26.
*Uzunov Z., Petrova V., Ivanov S., and Kujumdzieva A. (2011) In silico study of aro genes involved in the Ehrlich pathway: comparison between Saccharomyces cerevisiae and Kluyveromyces lactis. Biotechnol. Biotechnol. Eq. 25 (4) SE: 133-137.
Jonas Warringer, Enikö Zörgö, Francisco Cubillos, Amin Zia, Arne Gjuvsland, Jared

Simpson, Annabelle Forsmark, Richard Durbin, Stig W. Omholt, Edward J. Louis, Gianni Liti, Alan

Moses, Anders Blomberg. 2011. Trait variation in yeast is defined by population history. PLoS Genetics 7(6): e1002111.
*Yang D.-D., François J.M., de Billerbeck G.M (2012). Cloning, expression and characterization of an aryl-alcohol dehydrogenase from the white-rot fungus Phanerochaete chrysosporium strain BKM-F-1767. BMC Microbiology, in press.
Yilmaztekin, M. and Cabaroğlu, T., 2011. Confirmatory method for the determination of volatile congeners and methanol in Turkish Raki according to European Union Regulation (EEC) No 2000R2870: Single laboratory validation, Journal of AOAC International, 94(2), 611-617.
Yilmaztekin, M., Cabaroğlu, T. and Erten, H. 2011. The effect of temperature and aeration on ethyl acetate production by Pichia yeasts, Current Opinion in Biotechnology, 22, S91-S92.
Yilmaztekin, M., Cabaroglu, T. and Gunata, Z. 2011. Differentiation of Turkish rakies through headspace solid-phase microextraction and gas chromatography–mass spectrometry analysis, Journal of the Institute of Brewing, 117(4), 622-626.
Yilmaztekin, M. Characterization of Potent Aroma Compounds of Cape Gooseberry (Physalis peruviana L.) Fruits Grown in Antalya through the Determination of Odour Activity Values, International Journal of Food Properties, doi:10.1080/10942912.2011.642446 (in press).
Enikö Zörgö, Arne Gjuvsland, Francisco A. Cubillos, Edward J. Louis, Gianni Liti, Anders

Blomberg, Stig W. Omholt, Jonas Warringer. 2012. Life history shapes trait heredity by promoting accumulation of loss-of-function alleles in yeast. Molecular Biology and Evolution doi:10.1093/molbev/mss019 (in press).



Oral communications (* COST Action FA0907 BIOFLAVOUR cited)
*Cadiere A, Tilloy V, Camarasa C, Julien A and Dequin S (2011) Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased flavour formation. 2nd European Yeast Flavour Workshop, 26-27 May 2011. Oral presentation.
*Cadière A, V. Tilloy, A. Ortiz-Julien, S. Dequin (2011) Novel properties and genetic characterisation of ECA5, an adaptively evolved wine yeast strain. IXe édition du Symposium International d’oenologie “OEno 2011”, Bordeaux. Oral presentation.
*Cadière A., Tilloy V., Julien-Ortiz A. and Dequin S. (2011). Novel properties and genetic characterisation of ECA5, an adaptively evolved wine yeast strain. IXe édition du Symposium International d'Œnologie "Œno 2011", Bordeaux . Oral présentation.
*Camarasa C., Sanchez I, Brial P. Bigey F and Dequin S. (2011) Emergence of specific traits for wine yeasts reflects both adaptation to environment and human selection. IXe édition du Symposium International d’oenologie “OEno 2011”, Bordeaux. Oral presentation.
Camarasa C., Sanchez I., Brial P., Bigey F. and Dequin S. (2011). Emergence of specific traits for wine yeasts reflects both adaptation to environment and human selection. IXe édition du Symposium International d'Œnologie "Œno 2011", Bordeaux . Oral presentation.
Celton M, Nidelet T, Goelzer A, Camarasa C, Fromion V, Dequin S. (2012). Constraint-based modeling of yeast fermentative metabolism: application to redox metabolism. Levures, modèle et outils (LMO10), Toulouse, France. Poster.
Crepin L., Dequin S and Camarasa C. (2012). Fate of nitrogen sources during wine fermentation by Saccharomyces cerevisiae : Impact on biomass formation. Levures, modèle et outils (LMO10), Toulouse, France. Oral presentation.
Daran JM De novo sequencing, assembly and analysis of the genome of the laboratory strain Saccharomyces cerevisiae CEN.PK113-7D, a model for modern industrial biotechnology. La levure, modele et outils, Toulouse, April 4 2012.
*G.M. de Billerbeck and J.M. François. Systems Microbiology for Flavours and Fragrances Production – BIOFLAVOUR Consortium – COST Action FA0907, 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
M.M.W. Etschmann, J. Schrader, M. Buchhaupt, F. Kähne, J. Schrader. Biotechnological production of fatty aldehydes. 1st European Congress of Applied Biotechnology, 25-29 September 2011, Berlin
J. Schrader. Ein modellhafter Bioprozess zur Gewinnung antimikrobieller Naturstoffe aus Monoterpenen am Beispiel der Perillasäure. Otto von Guericke Award der AiF, Frankfurt, 07.12.2011
M.M.W. Etschmann, C. Nacke, R. Walisko, J. Schrader. In situ product recovery of ß-ionone by organophilic pervaporation. Carotenoid cleavage products, ACS 2012 spring national meeting. 25.-29. March, San Diego, USA.
Galeote V., Bigey F., Novo M., Beyne E., Legras J.L., Wincker P., Casaregola S. and Dequin S. (2011). The genome of the wine yeast EC1118: a framework for identifying the molecular bases of adaptation and strain properties. IXe édition du Symposium International d'Œnologie "Œno 2011", Bordeaux. Oral présentation.
Galeote V., Bigey F., Legras J.L., Cambon B. and Dequin S. (2011) Diversity, horizontal gene transfer and mobile elements in wine yeasts. ESF-EMBO Symposium, San Feliu de Guixol, Spain. Poster.
Galeote V., Bigey F., Legras J.L., Marsit S., Cambon B. and Dequin S. (2012). Horizontal gene transfer and eccDNA in the genome of wine yeasts. Levures, modèle et outils (LMO10), Toulouse, France. Poster.
Kregiel D., Czyzowska A., Dziugan P., Ambroziak W. Fermentation profiles of yeast strains cultivated on apple pomace. 1st Annual World Congress of Microbes WCM-2011, Beijing, China. Section ISM 6: Fungal Bioenergy, Fungal Ecosystems & Fungal Resistant Crops
Louis, E. J. ICGEB in Trieste, May 2011
Louis, E. J.LACE project of the BBSRC Bioethanol programme - Industrial Platform meeting, March 2012
Louis, E. J. LACE project of the BBSRC Bioethanol programme - Scientific and Impact Advisory Board meeting, November 2011
Marsit S., Galeote V. and Dequin S. (2012). Transfert horizontal de gènes chez les levures œnologiques : quel rôle pour ces nouveaux gènes ? Levures, modèle et outils (LMO10), Toulouse, France. Poster.
*Mouret J.R., Morakul S., Nicolle P., Aguera E., Perez M., Athes V. and Sablayrolles J.M. (2011). Interest of on-line higher alcohol and ester determinations during winemaking fermentations. Fruit & Veg Processing, 1st Euro-Mediterranean Symposium, Avignon. Oral communication + proceeding.
Mouret J.R., Morakul S. and Sablayrolles J.M. (2011). Synthèse de composés aromatiques au cours de la fermentation œnologique. Nouvelles approches pour le suivi, la compréhension et le contrôle. Enoforum 2011, Arezzo (Italie). « Plenary invited conference ».
Mouret J.R., Morakul S. and Sablayrolles J.M. (2011). Control of alcoholic fermentation in winemaking : some new prospects. 16th International Symposium of Enology, Bolzano (Italy). « Plenary invited conference ».
*Pisareva E., Petrova V., Kujumdzieva A. Robustness of Kluyveromyces Yeasts Enzymatic Pathways Involved in Aroma Production - 07.10.2011, Sofia, Bulgaria. Presentation of scientific results obtained in the frame of BIOFLAVOUR Cost Action FA0907 at a seminar to the academic members of Biological Faculty, Sofia University “St. Kliment Ohridski”.
A Querol. Studio de le ruolo dei ceppi ibridi di Saccharomyces durante i processi di fermentazione/ Study of the role of Saccharomyces hybrid strains during fermentation processes. Workshop “Qualita’, Innovazione e Territorio: La ricerca microbiologica per i vini del futuro”. Palermo (Italia), 4/5 febrero 2011.
*W Schwab. Reaction mechanism of the strawberry enone oxidoreductase, 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
*Smogrovicova D.: Beer volatile compounds formation at different fermentation temperature using immobilised yeasts. 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
Smogrovicova D.: Non-alcoholic beer production. Proceedings of the International food, agriculture and gastronomy congress, February 15–19, 2012, Belek, Antalya, Turkey. Absatract p. 171–172.
J. Schrader. Toward improved in vitro performance of carotenoid cleavage dioxygenases. Carotenoid cleavage products, ACS 2012 spring national meeting. 25.-29. March, San Diego, USA.
*Bianca May, M. Wüst. Demonstration of Sesquiterpene Biosynthesis in Grape Berry Exocarp by Deuterium Labeling Studies, 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain

Posters (* COST Action FA0907 BIOFLAVOUR cited)
*C. Barbosa, A. Mendes-Ferreira, A.Mendes-Faia. The Effect of Nitrogen Source on Aroma Compounds Formation by Yeast during Alcoholic Fermentation, 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
M. Buchhaupt, S. Hüttmann, J. Schrader. White mutants of the chloroperoxidase producer Caldariomyces fumago. 1st European Congress of Applied Biotechnology, 25-29 September 2011, Berlin
*E. Espinosa Vidal, G.M. de Billerbeck, J.M. François, D.A. Simões, A.Schuler and M.A. de Morais Jr. Nitrogen Supplementation of Sugar Cane Must : Effects on Flavour and Gene Expression Profiles in Cachaça Fermentation, 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
*M.M.W. Etschmann, S. Bormann, M.A. Mirata, J. Schrader. Microbial conversion of (±)-linalool to linalool oxides by Corynespora cassiicola. 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
*M.M.W. Etschmann, S. Bormann, M.A. Mirata, J. Schrader. Microbial conversion of (±)-linalool to linalool oxides by Corynespora cassiicola. Catalyzing Bio-Economy - Biocatalysts for Industrial Biotechnology. 24.-25. April 2012, Frankfurt am Main
*E. Grondin, A. Shum Cheong Sing, G.M. de Billerbeck, J.M. François, T. Petit. Biotechnological production of natural flavours by Saprochaete suaveolens (Geotrichum fragrans), 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
J. C. Guder, M. Buchhaupt, J. Schrader. Yeast as a whole-cell biocatalyst for the selective oxidation of fatty acids. 2nd Summer School “Biotransformations 2011”, 22.-25.08.2011, Bad Herrenalb, Germany
*F. Kähne, M. Buchhaupt, J. Schrader. Biotechnological production of fatty aldehydes. 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
F. Kähne, M. Buchhaupt, J. Schrader. Biotechnological production of fatty aldehydes. Biotrans 2011, 02.-06.10.2011, Giardini Naxos, Italy
*Kregiel D., Berlowska J., Ambroziak W. Fermentation profiles of free and immobilized industrial yeast strains. 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
Kregiel D., Dziugan P., Ambroziak W. Selection of yeast strains suitable for growth on waste plant materials and with potential application for bioethanol production. 1st Annual World Congress of Microbes WCM-2011, Beijing, China
*O. Laaksonen, J. Ahola, M. Sandell. Explaining the Pleasantness of Bilberry and Crowberry Juices by Combining Sensory and Chemical Data, 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
*Liu J, Vuillemin M., Martin-Yken H., Bigey F., Dequin S., François JM and Capp J.P. (2012). Stochastic gene expression, phenotypic variability and adaptation of budding yeast to environmental stresses. Levures, modèle et outils (LMO10), Toulouse, France, poster.
*Mouret J.R., Morakul S., Nicolle P., Aguera E., Perez M., Athes V. and Sablayrolles J.M. (2011). Interest of on-line higher alcohol and ester determinations during winemaking fermentations, 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain. Short communication.
*A. Paraskevopoulou & F. Mantzouridou (2011) Exploitation of orange peel for the production of flavour-active compounds with the use of a commercial wine strain, 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain. Short communication.
*M. Sandell, O. Laaksonen, S. Puputti, H. Kallio, B. Yang, The Role of Ethyl-β-D-Glucoside in Pleasantness Of Sea Buckthorn Juice, 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
*Wilkowska A., Pogorzelski E., Ambroziak W. Enhancement of cherry juice and wine aroma by yeast glycosidase – the model studies. 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
*D.D. Yang, J.M. François and G.M. de Billerbeck, Biochemical Characterization of an aryl-alcohol dehydrogenase from the white-rot fungus Phanerochaete chrysosporium, 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain
*H. Zhang, W.M. Kooli, M. Rigoulet, A.Kitanovic, S. Wölfl, N. Rozès, H. Milhem, S. Déjean, M.O. Loret, H.M. Yken, J.M.François, P. Blanc and G.M. de Billerbeck. Large-scale analysis of Growth Inhibition Mechanisms involved in Yeast Tolerance to 2-Phenylethanol, 13th Weurman Flavour Research Symposium, 27-30/09/2011, Zaragoza, Spain

Books / Chapters of books
Fernández-Espinar T, Llopis S, Querol A, Barrio E. Molecular identification and characterization of wine yeast. In: Molecular Wine Microbiology. Chapter: 5, Pág: 111-141. (Ed: Carrascosa AF, Muñoz R y González R.). Elsevier Inc. 2011. ISBN: 978-0-12-375021-1.
A. Querol, and J.M. Guillamón. Genetic improvement of wine yeasts: strategies, advantages and safety. In: Yeasts in the Production of Wine. Romano, P. and Fleet, G. (Editors). Publication pending.

III. Previous scientific report(s)



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