Fermentation biotechnology: industrial yeasts

Food Biotechnology

Fermentation biotechnology: industrial yeasts

Biotecnología de la fermentación: levaduras industriales


The development of yeast strains affording better performance or to be used in new applications is a growing industrial demand. In particular, the development of commercial yeast with enhanced cold tolerance and freeze resistance has a great economic interest. Hence, a better understanding of the principles underlying the adaptation and tolerance mechanisms is a key factor for industrial strain selection. The exposure to low temperatures in S. cerevisiae activates signalling cascades that modify processes and cellular structures. Between them, the regulation of the physico-chemical properties of the plasma membrane determines in turn the activity of many proteins localized in it. However, we are far for understanding the molecular basis of such effects and of the functionality of the membrane at low temperature. In this scenario, our group makes emphasis on analysing MAPK pathways implied in the cold response, concretely the HOG and PKC.


1. To increase our knowledge about signalling mechanism at low temperatures, focussing in plasma membrane functionality and protein translation in this stress conditions.

2. To apply in yeast genetic engineering tools, for improving the production of metabolites that modifies food organoleptic characteristics or their stress resistance to industrial processes.

3. To isolate and characterize non-Sachamyces yeast with potential application in the industry.

Research staff