Browsing by Author "Godoy, Liliana"
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- ItemComparative proteome analysis of brettanomyces bruxellensis under hydroxycinnamic acid growth(2016) Carmona, Lourdes.; Godoy, Liliana; Varela, Javier.; Ganga, María Angélica.
- ItemComparative transcriptome assembly and genome-guided profiling for Brettanomyces bruxellensis LAMAP2480 during p-coumaric acid stress(2016) Godoy, Liliana; Vera Wolf, Patricia.; Martínez, Claudio.; Ugalde, Juan A.; Ganga, María Angélica.
- ItemComparison of the behaviour of brettanomyces bruxellensis strain LAMAP L2480 growing in authentic and synthetic wines(2015) Coronado, P.; Godoy, Liliana; Aguilera, S.; Carmona, Lourdes.; Martínez Fernández, Claudio.; Ganga, María Angélica.
- ItemDetermination of effects of genetic diversity of oenococcus oeni and physicochemical characteristicson malolactic fermentation across chilean vineyards, using multivariate methods(2018) Toledo, María Soledad.; Godoy, Liliana; Armijo, Pía.; Saavedra, Jorge.; Ganga, María Angélica.
- ItemDraft genome sequence and transcriptome analysis of the wine spoilage yeast dekkera bruxellensis LAMAP2480 provides insights into genetic diversity, metabolism and survival(2014) Valdés F., Jorge; Godoy, Liliana; Tapia, Paz.; Cepeda, Victoria.; Varela, Javier.; Cubillos Riffo, Francisco.; Silva Moreno, Evelyn.; Martínez Fernández, Claudio.; Ganga, María Angélica.
- ItemEncapsulación y evaluación de la cepa de Pichia kluyveri YCPUC83 en co-fermentaciones con S. cerevisiae EC1118 en mosto sintético(2023) Riquelme Toledo, Francisca Andrea; Godoy, Liliana; Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalPichia kluyveri is a Non-Saccharomyces yeast that is characterized by its contribution to the aromatic potential of wines. However, it only survives in the first stage of fermentation before Saccharomyces cerevisiae completely dominates the medium. The main objective of this study was to evaluate the potential organoleptic contribution that Pichia kluyveri YCPUC83 has on the aromatic profile of wines obtained in co-fermentation with Saccharomyces cerevisiae EC1118. A sodium alginate-based medium that allows P. kluyveri to be encapsulated was evaluated in order to ensure its viability until the end of fermentation. Then, fermentations with encapsulated and non-encapsulated P. kluyveri were carried out in co-fermentation with S. cerevisiae EC1118 and oenological parameters and sensory profile of the wines were evaluated. The results of this study suggest that the encapsulation technique in P. kluyveri YCPUC83 turns out to be an interesting and innovative alternative for the oenological industry, since it is capable of improving fermentation performance, ensuring viability at the end of fermentation without affecting oenological parameters. On the other hand, co-fermenting with yeast improves the sensory profile of wines, as it demonstrates a clear trend in obtaining floral, fruity and tropical aromas compared to wines obtained by fermentation with S. cerevisiae EC1118.
- ItemEvaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms(2017) Acuña Fontecilla, Andrea.; Godoy, Liliana; Silva Moreno, Evelyn.; Ganga, María Angélica.
- ItemGenomics Perspectives on Metabolism, Survival Strategies, and Biotechnological Applications of Brettanomyces bruxellensis LAMAP2480(2017) Godoy, Liliana; Silva Moreno, E.; Mardones, W.; Guzmán Ángel, Daniela; Cubillos, F.A.; Ganga, María Angélica.
- ItemIdentification of a second PAD1 in Brettanomyces bruxellensis LAMAP2480(2017) Godoy, Liliana; González, Camila.; Ganga, María Angélica.
- ItemIdentification of the dekkera bruxellensis phenolic acid decarboxylase (PAD) gene responsible for wine spoilage(2014) Godoy, Liliana; García, Verónica.; Peña, Rubén.; Martínez Fernández, Claudio.; Ganga, María Angélica.
- ItemNon-ionizing electromagnetic fields for food safety(2018) Godoy, Liliana; Ganga, María Angélica.; B. Rodríguez, Arturo.
- ItemPurification and characterization of a p-coumarate decarboxylase and a vinylphenol reductase from Brettanomyces bruxellensis(2008) Godoy, Liliana; Garrido, D.; Martínez, Claudio.; Saavedra, J.; Combina, M.; Ganga, María Angélica.
- ItemScreening for indole-3-acetic acid synthesis and 1-aminocyclopropane-carboxylate deaminase activity in soil yeasts from Chile uncovers Solicoccozyma aeria as an effective plant growth promoter(2023) Carvajal Contardo, Mariajosé; Godoy, Liliana; Gebauer H., Marlene; Catrileo Aros, Daniela; Albornoz G., FranciscoBackground and aims: Plant growth-promoting microorganisms (PGPMs) stimulate plant growth by a series of mechanisms, including atmospheric nitrogen fixation, phosphorus solubilization and the synthesis of plant hormones. Within the group of PGPMs, several species of bacteria and fungi have been extensively studied. However, little information is available with regard to soil yeasts. The present study was conducted to identify yeast strains isolated from different soils in Chile that present plant growth promotion activity. Methods: Twenty-three strains were evaluated either for their capacity to synthesize indole-3-acetic acid or show aminocyclopropane-1-carboxylate deaminase activity. The effect on tomato seedling growth was evaluated in vitro, and two strains were selected for in vivo evaluation of plant growth and root ethylene synthesis. Results: All the strains analyzed presented IAA synthesis within the range between 0.8 and 3.3 ?g IAA mL?1. Solicoccozyma aeria (YCPUC75 and YCPUC79 strains) was the only yeast with ACC deaminase activity. In vitro inoculation of tomato seeds with eight of the evaluated strains resulted in an increase in the root volume and the number of lateral roots. In the second experiment, a 40% reduction in root ethylene synthesis was achieved by adding S. aeria (YCPUC79) to the root zone, which resulted in a 26% increase in plant growth. Conclusions: Solicoccozyma aeria YCPUC79 is an effective plant growth promoter stimulating root growth and reducing root ethylene synthesis.
- ItemScreening of native S. cerevisiae strains in the production of pajarete wine: a tradition of Atacama Region, Chile(2018) Lorca, Gustavo.; Godoy, Liliana; Uribe, Sandra.; Martínez Fernández, Claudio.; Ganga, María Angélica.
- ItemScreening of native Saccharomyces cerevisiae strains from Chile for beer production(2024) Moreira-Ramos, Sandra; Saavedra-Torrico, Jorge; G. Poblete, Camila; Godoy, Liliana; Sangorrin, Marcela; Ganga, María AngélicaIntroduction: Beer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new flavors. However, yeast strains used in the beer industry are limited so far, thus the diversity of flavors is very restricted. Therefore, the use of native yeast strains has been taking more importance with the purpose of conferring differentiated organoleptic properties to the product. Based on this observation the potentiality of native Saccharomyces cerevisiae strains obtained from different localities in Chile was researched. Methods: In this work was selected those strains that produced the highest ethanol concentration (nearly 6% v/v), consumed the highest amounts of sugars, and produced the lowest amounts of organic acids in the resulting beers. Finally, we did a beer tasting to select those strains that added different flavors to the final beer compared with a commercial strain used. Results and discussion: In this study, two native strains that produced fruity descriptors are described, which could be used in the future in brewing, craft or industrial production.
- ItemSelección de levaduras con capacidad de síntesis de ácido indolacético y/o actividad ACC desaminasa y su aplicación para promover el crecimiento vegetal(2022) Carvajal Contardo, Mariajosé; Godoy, Liliana; Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalLas levaduras como promotores de crecimiento vegetal pueden mejorar la absorción de nutrientes mediante el aumento en el crecimiento radicular. El objetivo principal es promover el crecimiento vegetal en plántulas de tomate a través de la aplicación de levaduras con capacidad de síntesis de AIA y actividad ACC desaminasa. Para cuantificar el AIA, veintitrés cepas fueron cultivadas en medio YPD con y sin Triptófano, siguiendo el método colorimétrico de Salkowski. Para determinar la actividad ACCD las mismas cepas fueron cultivadas en el medio mínimo YNB con y sin ACC, se midió turbidez a los 14 días de incubación mediante DO y luego fue cuantificado como mM de alfa-cetobutirato. Luego, se evaluó el crecimiento radicular en tomates bajo el inoculo de las 23 cepas, se midió el número de raíces laterales, el largo de la raíz principal y el volumen radicular. Finalmente se cuantificó la producción de etileno en plantas de tomates inoculadas con dos cepas seleccionadas, obteniendo 4 tratamientos; Control, AIA: inóculo con la cepa con mayor producción de AIA, ACC: inóculo con cepa que tenga actividad ACCD y AIA/ACC: la mezcla de ambas cepas. Se midió etileno en la zona radicular. Todas las cepas fueron capaces de producir AIA con y sin Triptófano. Dos cepas de Soliococozyma aeria poseen actividad ACCD. El número de raíces laterales aumentó en la mayoría de los tratamientos con levaduras, mientras que el largo de la raíz principal disminuyó en todos los casos, excepto en el tratamiento con Rhodotorula babjevae. El tratamiento ACC disminuyó los niveles de etileno en las raíces, además obtuvo el mayor peso fresco aéreo y peso seco radicular, En conclusión, las cepas Metschnikowia sp. y S. aeria surgen como microorganismos promotores de crecimiento vegetal gracias a su producción de AIA y actividad ACCD.
- ItemStudy of the coumarate decarboxylase and vinylphenol reductase activities of Dekkera bruxellensis (anamorph Brettanomyces bruxellensis) isolates(2009) Godoy, Liliana; Martínez, Claudio.; Carrasco, Nelson.; Ganga, María Angélica.