The expression in saccharomyces cerevisiae of a glucose/xylose symporter from Candida intermedia is affected by the presence of a glucose/xylose facilitator

Microbiology, 154

Biogenic amines in wine: gene transcription as a tool for selection of Oenococcus oeni starter strains

Dissertation presented to obtain the Ph.D degree in Biology

Natural populations of saccharomyces kudriavzevii in Portugal are associated with oak bark and are sympatric with s. cerevisiae and s. paradoxus

Applied Environmental Microbiology, Vol. 74, nº7

Hexose and pentose transport inascomycetousyeasts: an overview

FEMS Yeast Research, Vol. 9, nº 4

Dioszegia antarctica sp. nov. and Dioszegia cryoxerica sp. nov., psychrophilic basidiomycetous yeasts from polar desert soils in Antarctica

International Journal of Systematic and Evolutionary Microbiology, 60

Alterações de pH após adição de pulsos de glucose a Saccharomyces cerevisiae: estimativa de parâmetros a partir da modelação matemática do comportamento cinéticometabólico

Dissertação para a obtenção do grau de mestre em Bioquímica Estrutural e Funcional

Saccharomyces cerevisiae como biossensor de arsénio na água: caso de estudo da Ribeira do Bodelhão e do Rio Zêzere

Dissertação para obtenção do Grau de Mestre em Tecnologia e Segurança Alimentar

Internationalization strategy of Aveleda’s Wine in the Chinese market

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

Studies on the wine spoilage yeast Brettanomyces bruxellensis: 4-ethylphenol production and improved detection

Dissertação para obtenção do Grau de Mestre em Biotecnologia

A relevância do factor de transcrição Yap5 de Saccharomyces cerevisiae na resposta ao excesso de ferro

A capacidade que os organismos possuem de alterar os seus padrões de expressão de genes em resposta a alterações no meio ambiente é essencial para a sua viabilidade. A levedura Saccharomyces cerevisiae, em particular, possui um programa complexo e muito flexível de expressão de genes quando exposta a mudanças agressivas do seu meio ambiente. As células mantêm a sua homeostase através de mecanismos coordenados de regulação de vários factores de transcrição, cada um desempenhando funções específicas. Neste trabalho foi estudada a relevância do factor de transcrição da família Yap de S. cerevisiae, o Yap5, na destoxificação do excesso de ferro na célula. Os resultados obtidos neste trabalho mostram que após a incubação com elevadas quantidades de sulfato de ferro, embora o potencial de transactivação do Yap5 aumente, os níveis da proteína diminuem, sendo esta diminuição dependente da concentração de ferro. Demonstrámos também que embora a expressão do gene CCC1 (que codifica para o único transportador vacuolar de ferro conhecido) seja dependente do Yap5 em condições de excesso de ferro, os níveis basais de expressão deste gene são suficientes para a sobrevivência nessas condições. Observámos ainda que, ao contrário do que acontece em Schizosaccharomyces pombe, o factor de transcrição Hap4, não parece estar envolvido nesta regulação. Através de delecções sequenciais da região promotora do CCC1, verificámos que os níveis de expressão ditados por uma região de 58pb a montante do codão de iniciação, ATG, são suficientes para a célula sobreviver sob concentrações elevadas de ferro. Verificámos ainda que a região 3’UTR do gene é importante para a sobrevivência celular. Nessa região, identificámos uma estrutura em forma de “hairpin” que poderá estar envolvida na regulação do gene.

Development of principle culture medium formulations for Saccharomyces cerevisiae

Saccharomyces cerevisiae as well as other microorganisms are frequently used in industry with the purpose of obtain different kind of products that can be applied in several areas (research investigation, pharmaceutical compounds, etc.). In order to obtain high yields for the desired product, it is necessary to make an adequate medium supplementation during the growth of the microorganisms. The higher yields are typically reached by using complex media, however the exact formulation of these media is not known. Moreover, it is difficult to control the exact composition of complex media, leading to batch-to-batch variations. So, to overcome this problem, some industries choose to use defined media, with a defined and known chemical composition. However these kind of media, many times, do not reach the same high yields that are obtained by using complex media. In order to obtain similar yield with defined media the addition of many different compounds has to be tested experimentally. Therefore, the industries use a set of empirical methods with which it is tried to formulate defined media that can reach the same high yields as complex media. In this thesis, a defined medium for Saccharomyces cerevisiae was developed using a rational design approach. In this approach a given metabolic network of Saccharomyces cerevisiae is divided into a several unique and not further decomposable sub networks of metabolic reactions that work coherently in steady state, so called elementary flux modes. The EFMtool algorithm was used in order to calculate the EFM’s for two Saccharomyces cerevisiae metabolic networks (amino acids supplemented metabolic network; amino acids non-supplemented metabolic network). For the supplemented metabolic network 1352172 EFM’s were calculated and then divided into: 1306854 EFM’s producing biomass, and 18582 EFM’s exclusively producing CO2 (cellular respiration). For the non-supplemented network 635 EFM’s were calculated and then divided into: 215 EFM’s producing biomass; 420 EFM’s producing exclusively CO2. The EFM’s of each group were normalized by the respective glucose consumption value. After that, the EFMs’ of the supplemented network were grouped again into: 30 clusters for the 1306854 EFMs producing biomass and, 20 clusters for the 18582 EFM’s producing CO2. For the non-supplemented metabolic network the respective EFM’s of each metabolic function were grouped into 10 clusters. After the clustering step, the concentrations of the other medium compounds were calculated by considering a reasonable glucose amount and by accounting for the proportionality between the compounds concentrations and the glucose ratios. The approach adopted/developed in this thesis may allow a faster and more economical way for media development.

A marketing plan for Companhia das Quintas to strengthen its position in the Chinese wine market

Companhia das Quintas, Limited Company wishes to conquer the Chinese market with its wines. For that, it decided to enter in a partnership with a local importer and distributor. This project analyses the macroeconomic factors of the country, the local market and the consumer behavior, using on-site research that included interviews with professionals of the industry, unstructured observation of the consumer and existing statistical data analysis. Finally, the project presents a marketing plan to make this partnership a success.

How to take advantage of wine tourism: Creation of a new concept for central Alentejo based on its potential and worldwide success factors

Wine Tourism is gaining importance in today’s world and more destinations and establishments have been arising. After understanding the importance of this economic activity and the factors it must have to succeed, a new project was conceived for Central Alentejo taking into account its potential. This project is an example of how to take advantage of Wine Tourism in wine regions that are underexplored, such as Aldeias de Montoito, the village near Redondo to which a Business Plan will be created, explaining the strategies to pursue in order to have a successful Wine Tourism destination.

Attitudes and behaviors of Croation consumers towards wine purchasing

This paper focuses on the importance of consumers’ habits, preferences and needs in the Croatian wine market to have a better understanding of consumer purchase and consumption behavior. Survey was conducted on Croatian consumers to identify purchasing variables and explain consumer attitudes and behaviors. Along with the online survey, results were also provided using additional journals and research examples. Both measures offered a better understanding of the issues mentioned. Additionally, both may be used in order to implement effective marketing strategies. The results are essential for the preservation of Croatian wine and purchase growth, but also consumption. Moreover, they offer foundations on which to improve Croatian wine offering.

A breakthrough wine concept

Double degree