Biotecnología de alimentos
Fermentation biotechnology: industrial yeasts
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.