La aportación voluntaria de bibliografía sobre genética de levaduras por parte de los principales grupos de investigación españoles ha permitido elaborar la siguiente lista de referencias:
Aguilera, A. i Benítez, T.: «Ethanol-sensitive mutants of Saccharomyces cerevisiae», Archives of Microbiology 1986; 143: 337-344.
Bailey, R.B., Benítez, T. i Woodward, A.: «Saccharomyces cerevisiae mutants resistant to catabolite repression: use in cheese whey hydrolisate fermentation», Applied and Environmental Microbiology 1982; 44: 631-639.
Benítez, T., Aguilera, A. i Castillo, L.: «Alcohol and sucrose tolerant wine yeast strains», Ciencia Biológica 1982; 7: 89-94.
Benítez, T., Aguilera, A., Castillo, L. i Conde, J.: «Instability of Saccharomyces cerevisiae heterokaryons», Current Genetics 1984; 8: 345-352.
Benítez, T., Castillo, L., Aguilera, A., Conde, J. i Cerdá Olmedo, E.: «Selection of wine yeast for growth and fermentation in the presence of ethanol and sucrose», Applied and Environmental Microbiology 1983; 45: 1429-1436.
Benítez, T., Codón, A.C., Gasent Ramírez, J.M. i Martínez Force, E.: «Genetic manipulation of industrial yeast», Profiles in Biotechnology 1992; T.G.Villa et al. eds., Univ. Santiago de Compostela y SEM, Santiago de Compostela, pp. 207-221.
Benítez, T., Gasent, J.M., Codón, A.C. i Castrejón, F.: «Development of new strains for the food industry», Biotechnology Progress 1996; 12: 149-163.
Benítez, T., Martínez, P. i Codón, A.C.: «Genetic constitution of industrial yeast», Microbiología SEM 1996; 12: 371-384.
Benítez, T.: «Empleo de organismos genéticamente modificados en el vino (1ª parte)», El vino en la alimentación y la salud, IV Encuentros de Primavera de la Universidad de Cádiz en el Puerto de Santa María, 29-31 Marzo 2000, El Puerto de Santa María, Cádiz, España: 23-24.
Briones, A.I., Ubeda, J.F. i Grando, S.: «Differentiation of Saccharomyces cerevisiae strains isolated from fermenting musts according to their karyotype pattern», International Journal of Food Microbiology 1996; 28: 369-377.
Codón, A.C. i Benítez, T.: «Variability of the physiological features and of the nuclear and mitochondrial genomes of bakers’ yeasts», Systematic and Applied Microbiology 1995; 18: 343-352.
Codón, A.C., Benítez, T. i Korhola, M.: «Chromosome reorganization during meiosis of Saccharomyces cerevisiae baker’s yeasts», Current Genetics 1997; 32: 247-259.
Esteve Zarzoso, B., Manzanares, P., Ramón, D. i Querol, A.: «The role of non-Saccharomyces yeasts in industrial winemaking», International Microbiology 1998; 1: 143-148.
Fernández, MT, Ubeda, J.F. i Briones, A.I.: «Comparative study of non-Saccharomyces microflora of musts in fermentation, by physiological and molecular methods», FEMS Microbiology Letters 1999; 173: 223-229.
Fernández, M., Espinosa J.C., Ubeda, J.F. i Briones, A.I.: «Levaduras y enzimas en enología» Alimentación, Equipos y Tecnología 1999; Marzo: 81-85.
Fernández, MT, Ubeda, J.F. i Briones, A.I.: «Typing of non-Saccharomyces yeasts with enzymatic activities of interest in winemaking», International Journal of Food Microbiology (en prensa).
Ganga, M.A., Piñaga, F., Vallés, S., Ramón, D. i Querol, A.: «Aroma improving in microvinification processes by the use of a recombinant wine yeast strain expressing the Aspergillus nidulans xlnA gene», International Journal of Food Microbiology 1999; 47: 171-178.
Gasent Ramírez, J.M. i Benítez, T.: «Lysine overproducer mutants of Saccharomyces cerevisiae baker´s yeast isolated in continuous culture», Applied and Environmental Microbiology 1997; 63: 4300-4306.
Gasent Ramírez, J.M., Castrejón, F., Querol, A., Ramón, D. i Benítez, T.: «Genomic stability of Saccharomyces cerevisiae baker’s yeasts», Systematic and Applied Microbiology 1999; 22: 309-318.
Gasent Ramírez, J.M., Codón, A.C. i Benítez, T.: «Characterization of genetically transformed Saccharomyces cerevisiae baker´s yeasts able to metabolize melibiose», Applied and Environmental Microbiology 1995; 61: 2113-2121.
González Candelas, L., Cortell, A. i Ramón, D.: «Construction of a recombinant wine yeast strain expressing a fungal pectate lyase gene», FEMS Microbiology Letters 1995; 126: 263-270.
Grando, S., Ubeda, J.F i Briones, A.I.: «RAPD analysis of wine Saccharomyces cerevisiae strains differentiated by pulsed field gel electrophoresis», Biotechnology Techniques 1994; 8 (18): 557-560.
Guillamón, J.M., Barrio, E., Huerta, T. i Querol, A.: «Rapid characterization of four species of the Saccharomyces sensu stricto complex according to mitochondrial DNA patterns», International Journal of Systematic Bacteriology 1994; 44 (4): 708-714.
Guillamón, J.M., Barrio, E. i Querol, A: «Characterization of wine yeast strains of the Saccharomyces genus on the basis of molecular markers: relationships between genetic distance and geographic or ecological origin», Systematic and Applied Microbiology 1996; 19: 122-132.
Guillamón, J.M., Sabaté, J., Barrio, E., Cano, J. i Querol, A.: «Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region», Archives of Microbiology 1998; 169: 387-392.
Izquierdo, P., Briones, A.I. i Ubeda, J.F.: «Relationship between the chromosomal profile and the whole-cell protein patterns of wine yeast strains», Food Science and Technology 1996; 29: 738-742.
Izquierdo, P., Ubeda, J.F. i Briones, A.I.: «Study of the karyotype of wine yeast isolated in the region of Valdepeñas in two consecutive vintages», Food Microbiology 1997; 14: 221-225.
Jiménez, J. i Benítez, T.: «Genetic analysis of highly etanol-tolerant wine yeasts», Current Genetics 1987; 12: 421-428.
Jiménez, J. i Benítez, T.: «Selection of ethanol-tolerant yeast hybrids in pH-regulated continuous culture», Applied and Environmental Microbiology 1988; 54: 917-922.
Jiménez, J. i Benítez, T.: «Yeast cell viability in high temperature and ethanol depends on the mitochondrial genome» Current Genetics 1988; 13: 461-469.
Jiménez, J., E. Longo i Benítez, T.: «Induction of petite yeast mutants by membrane-active agents», Applied and Environmental Microbiology 1988; 54: 1800-1817.
Lilly, M., Lambrechts, M.G. i Pretorius, I.S.: «Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates», Applied and Environmental Microbiology 2000; 66 (2): 744-753.
Manzanares, P., Ramón, D. i Querol, A.: «Screening of non-Saccharomyces wine yeasts form the production of beta-Dxylosidase activity», International Journal of Food Microbiology 1999; 46: 105-112.
Martínez Force, E. i Benítez, T.: «Selection of amino acid overproducer yeast mutants», Current Genetics 1992; 21: 191-196.
Martínez Force, E. i Benítez, T.: «The SAM2 gene product catalyses the formation of S-adenosyl-ethionine from ethionine in Saccharomyces cerevisiae», Current Microbiology 1994; 28: 339-343.
Mesa, J.J., Infante, L., Rebordinos, J.M. i Cantoral, J.M.: «Characterization of the yeast involved in the biological ageing of sherry wines», Journal of Food Science 1999; 32: 114-120.
Mesa, J.J., Infante, L., Rebordinos, J.M., Sánchez, J.A. i Cantoral, J.M.: «Influence of the yeast genotypes on enological characteristics of sherry wines», American Journal of Enology and Viticulture 2000; 51 (1): 15-21.
Nadal, D. i Piña, B.: «Sel·lecció i caracterització de soques de llevat del Penedés per a l’elaboració de cava», ACE, Revista d’Enologia 1999; 49: 3-10.
Nadal, D., Carro, D., Fernández Larrea, J. i Piña, B.: «Analysis and dynamics of the chromosomal complement of wild Sparkling-wine yeast strains», Applied and Environmental Microbiology 1999; 65: 1688-1695.
Nadal, D., Colomer, B., i Piña, B.: «Molecular polymorphysm distribution in phenotypically distinc populations of wine yeast strains», Applied and Environmental Microbiology 1996; 62: 1944-1950.
Ness, F., Dubordieu, D., Aigle, M. i Dulau, L.: «Identification of yeast strains using PCR», American Journal of Enology and Viticulture 1992; 43 (3): 312.
Nguyen, H.V., Lepingle, A. i Gaillardin, C.A.: «Molecular typing demonstrates homogeneity of Saccharomyces uvarum strains and reveals the existence of hybrids between S. uvarum and S. cerevisiae, including the S. bayanus type strain CBS 380», Systematic and Applied Microbiology 2000; 23 (1): 71-85.
Pérez González, J.A., González, R., Querol, A., Sendra, J. i Ramón, D.: «Construction of a recombinant wine yeast strain expressing beta-(1,4)-endoglucanase and its use in microvinification processes», Applied and Environmental Microbiology 1993; 59 (9): 2801-2806.
Pina, A., Calderón, I.L. i Benítez, T.: «Intergeneric hybrids of Saccharomyces cerevisiae and Zygosaccharomyces fermentati obtained by protoplast fusion», Applied and Environmental Microbiology 1986; 51: 995-1003.
Puig, S., Querol, A:, Ramón, D. i Pérez Ortín, J.E.: «Evaluation of the use of phase-specific gene promoters for the expression of enological enzymes in an industrial wine yeast strain», Biotechnology Letters 1996; 18 (8): 887-892.
Puig, S., Ramón, D. i Pérez Ortín, J. E.: «Optimized method to obtain stable food-safe recombinant wine yeast strains», Journal of Agricultural and Food Chemistry 1998; 46 (4): 1689-1693.
Puig, S., Querol, A., Barrio, E. i Pérez Ortín, J.E.: «Mitotic recombination and genetic changes in Saccharomyces cerevisiae during wine fermentations», Applied and Environmental Microbiology 2000; 66 (5): 2057-2061.
Querol, A., Barrio, E., Huerta, T. i Ramón, D.: «Molecular monitoring of wine fermentations conducted by active dry yeast strains», Applied and Environmental Microbiology 1992; 58: 2948-2952.
Querol, A., Barrio, E. i Ramón, D.: «Population dynamics of natural Saccharomyces strains during wine fermentation», International Journal of Food Microbiology 1994; 21: 315-323.
Querol, A. i Ramón, D.: «The application of molecular techniques in wine microbiology», Trends in Food Science and Technology 1996; 7: 73-77.
Querol, A.: «Empleo de organismos genéticamente modificados en el vino (2ª parte)», El vino en la alimentación y la salud, IV Encuentros de Primavera de la Universidad de Cádiz en el Puerto de Santa María, 29-31 marzo 2000, El Puerto de Santa María, Cádiz, España: 25.
Quesada, P., Martínez, A., López Roca, J.M. i Marín, F.: «Presencia de levaduras productoras de toxina killer durante la vinificación», Vitivinicultura 1995; 5-6: 52-56.
Quesada, P.: «Identificación y selección de levaduras autóctonas de mostos y vinos de la Región de Murcia» Tesis Doctoral, Universidad de Murcia 1995.
Ramírez, M., Pérez, F. i Regodón, J.A.: «A simple and reliable method for hibridization of homothallic wine strains of Saccharomyces cerevisiae», Applied and Enviromental Microbiology 1998; 64 (12): 5039-5041.
Ramírez, M., Regodón, J.A., Pérez, F. i Rebollo, J.E.: «Wine yeast fermentation vigour may be improved by elimination of recessive growth-retarding alleles», Biotechnology and Bioengineering 1999; 65 (2): 212-218.
Remize, F., Sablayrolles, J.M. i Dequin, S.: «Re-assessment of the influence of yeast strain and environmental factors on glycerol production in wine», Journal of Applied Microbiology 2000; 88 (3): 371-378.
Sabaté, J., Cano, J., Querol, A. i Guillamín, J.M.: «Diversity of Saccharomyces strains in wine fermentations: analysis of two consecutive years», Letters in Applied Microbiology 1998; 26: 452-455.
Sánchez Torres, P., González Candelas, L. i Ramón, D.: «Expression in a wine yeast strain of the Aspergillus niger abfB gene», FEMS Microbiology Letters 1996; 145: 189-194.
Sánchez Torres, P., González Candelas, L. i Ramón, D.: «Heterologous expression of a Candida molischiana anthocyanin-beta-glucosidase in a wine yeast strain», Journal of Agricultural and Food Chemistry 1998; 46 (1): 354-360.
