6 documents found, page 1 of 1
Microbial production of single cell oil from biowaste-derived volatile fatty ac...
Fernandes, Ticiana; Parpot, Pier; Soares-Silva, Isabel; Sousa, Maria João; Franco-Duarte, RicardoEfforts to achieve a circular economy emphasize waste minimization while maximizing its value through recycling and reuse. Volatile Fatty Acids (VFAs), derived from organic waste streams, hold biotechnological potential as raw materials for producing value-added compounds offering sustainable alternatives to traditional petroleum-based approaches. The phenotypic and genomic plasticity of non-Saccharomyces yeast...
Contributions of adaptive laboratory evolution towards the enhancement of the b...
Fernandes, Ticiana; Osório, Carolina; Sousa, Maria João; Franco-Duarte, RicardoChanges in biological properties over several generations, induced by controlling shortterm evolutionary processes in the laboratory through selective pressure, and whole-genome re-sequencing, help determine the genetic basis of microorganism’s adaptive laboratory evolution (ALE). Due to the versatility of this technique and the imminent urgency for alternatives to petroleum-based strategies, ALE has been activ...
Torulaspora delbrueckii phenotypic and metabolic profiling towards its biotechn...
Silva-Sousa, Flávia; Fernandes, Ticiana; Pereira, Fábio; Rodrigues, Diana; Rito, Teresa S; Camarasa, Carole; Franco-Duarte, Ricardo; Sousa, Maria JoãoWine is a particularly complex beverage resulting from the combination of several factors, with yeasts being highlighted due to their fundamental role in its development. For many years, non-<i>Saccharomyces</i> yeasts were believed to be sources of spoilage and contamination, but this idea was challenged, and many of these yeasts are starting to be explored for their beneficial input to wine character. Among t...
Improvement of Torulaspora delbrueckii genome annotation: towards the exploitat...
Santiago, Carolina; Rito, Teresa S; Vieira, Daniel; Fernandes, Ticiana; Pais, Célia; Sousa, Maria João; Soares, Pedro; Franco-Duarte, RicardoSaccharomyces cerevisiae is the most commonly used yeast in wine, beer, and bread fermentations. However, Torulaspora delbrueckii has attracted interest in recent years due to its properties, ranging from its ability to produce flavor- and aroma-enhanced wine to its ability to survive longer in frozen dough. In this work, publicly available genomes of T. delbrueckii were explored and their annotation was improv...
Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to t...
Fernandes, Ticiana; Silva-Sousa, Flávia; Pereira, Fábio; Rito, Teresa; Soares, Pedro; Franco-Duarte, Ricardo; Sousa, Maria João<i>Torulaspora delbrueckii</i> has attracted interest in recent years, especially due to its biotechnological potential, arising from its flavor- and aroma-enhancing properties when used in wine, beer or bread dough fermentation, as well as from its remarkable resistance to osmotic and freezing stresses. In the present review, genomic, biochemical, and phenotypic features of <i>T. delbrueckii</i> are described,...
Population analysis and evolution of Saccharomyces cerevisiae mitogenomes
Vieira, Daniel; Esteves, Soraia; Santiago, Carolina; Conde-Sousa, Eduardo; Fernandes, Ticiana; Pais, Célia; Soares, Pedro; Franco-Duarte, RicardoThe study of mitogenomes allows the unraveling of some paths of yeast evolution that are often not exposed when analyzing the nuclear genome. Although both nuclear and mitochondrial genomes are known to determine phenotypic diversity and fitness, no concordance has yet established between the two, mainly regarding strains’ technological uses and/or geographical distribution. In the current work, we proposed a n...