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Metabolic and Molecular Adaptation of Wine Yeasts at Low Temperature Fermentation: Strategies for Their Genetic Improvement

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Metabolic and Molecular Adaptation of Wine Yeasts at Low Temperature Fermentation: Strategies for Their Genetic Improvement METABOLIC AND MOLECULAR ADAPTATION OF WINE YEASTS AT LOW TEMPERATURE FERMENTATION: STRATEGIES FOR THEIR GENETIC IMPROVEMENT María López Malo Dipòsit Legal: T. 1275-2013 ADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs. ADVERTENCIA. El acceso a los contenidos de esta tesis doctoral y su utilización debe respetar los derechos de la persona autora. Puede ser utilizada para consulta o estudio personal, así como en actividades o materiales de investigación y docencia en los términos establecidos en el art. 32 del Texto Refundido de la Ley de Propiedad Intelectual (RDL 1/1996). Para otros usos se requiere la autorización previa y expresa de la persona autora. En cualquier caso, en la utilización de sus contenidos se deberá indicar de forma clara el nombre y apellidos de la persona autora y el título de la tesis doctoral. No se autoriza su reproducción u otras formas de explotación efectuadas con fines lucrativos ni su comunicación pública desde un sitio ajeno al servicio TDR. Tampoco se autoriza la presentación de su contenido en una ventana o marco ajeno a TDR (framing). Esta reserva de derechos afecta tanto al contenido de la tesis como a sus resúmenes e índices. WARNING. Access to the contents of this doctoral thesis and its use must respect the rights of the author. It can be used for reference or private study, as well as research and learning activities or materials in the terms established by the 32nd article of the Spanish Consolidated Copyright Act (RDL 1/1996). Express and previous authorization of the author is required for any other uses. In any case, when using its content, full name of the author and title of the thesis must be clearly indicated. Reproduction or other forms of for profit use or public communication from outside TDX service is not allowed. Presentation of its content in a window or frame external to TDX (framing) is not authorized either. These rights affect both the content of the thesis and its abstracts and indexes. UNIVERSITAT ROVIRA I VIRGILI METABOLIC AND MOLECULAR ADAPTATION OF WINE YEASTS AT LOW TEMPERATURE FERMENTATION: STRATEGIES FOR THEIR GENETIC IMPROVEMENT María López Malo DL: T. 1275-2013 María López Malo Metabolic and molecular adaptation of wine yeasts at low temperature fermentation: strategies for their genetic improvement Doctoral Thesis Supervised by: Dr. José Manuel Guillamón Navarro Departament de Bioquimica i Biotecnologia Facultat d’Enologia Tarragona 2013 UNIVERSITAT ROVIRA I VIRGILI METABOLIC AND MOLECULAR ADAPTATION OF WINE YEASTS AT LOW TEMPERATURE FERMENTATION: STRATEGIES FOR THEIR GENETIC IMPROVEMENT María López Malo DL: T. 1275-2013 UNIVERSITAT ROVIRA I VIRGILI METABOLIC AND MOLECULAR ADAPTATION OF WINE YEASTS AT LOW TEMPERATURE FERMENTATION: STRATEGIES FOR THEIR GENETIC IMPROVEMENT María López Malo DL: T. 1275-2013 Dept. Bioquimica i Biotecnologia FACULTAT D’ENOLOGIA C/ Marcel.li Domingo s/n 43007 Tarragona Tel. 34-977558442 Fax. 34-977558232 HAGO CONSTAR que el presente trabajo, con título “Metabolic and molecular adaptation of wine yeast at low temperature fermentation: strategies for their genetic improvement”, que presenta la Srta María López Malo, para optar al título de Doctora, ha sido realizado bajo mi dirección en el Departamento de Bioquímica y Biotecnología de la Universidad Rovira i Virgili y en el Departamento Biología de Sistemas en Levaduras de Interés Biotecnológico del Instituto de Agroquímica y Tecnología de los Alimentos (IATA) del CSIC en Valencia. Valencia, 23 de Mayo de 2013 El director de la tesis doctoral Dr. José Manuel Guillamón Navarro UNIVERSITAT ROVIRA I VIRGILI METABOLIC AND MOLECULAR ADAPTATION OF WINE YEASTS AT LOW TEMPERATURE FERMENTATION: STRATEGIES FOR THEIR GENETIC IMPROVEMENT María López Malo DL: T. 1275-2013 UNIVERSITAT ROVIRA I VIRGILI METABOLIC AND MOLECULAR ADAPTATION OF WINE YEASTS AT LOW TEMPERATURE FERMENTATION: STRATEGIES FOR THEIR GENETIC IMPROVEMENT María López Malo DL: T. 1275-2013 AGRADECIMIENTOS UNIVERSITAT ROVIRA I VIRGILI METABOLIC AND MOLECULAR ADAPTATION OF WINE YEASTS AT LOW TEMPERATURE FERMENTATION: STRATEGIES FOR THEIR GENETIC IMPROVEMENT María López Malo DL: T. 1275-2013 UNIVERSITAT ROVIRA I VIRGILI METABOLIC AND MOLECULAR ADAPTATION OF WINE YEASTS AT LOW TEMPERATURE FERMENTATION: STRATEGIES FOR THEIR GENETIC IMPROVEMENT María López Malo DL: T. 1275-2013 Nunca pensé que fuera tan difícil escribir estos agradecimientos, pero han pasado tantos años, tantas cosas, tantas experiencias, tantas personas que es difícil resumir en unos párrafos lo agradecida que estoy. En primer lugar me gustaría agradecer a mi director de tesis, José Manuel Guillamón, todo lo que he aprendido trabajando con él, todo el tiempo que le ha dedicado a esta tesis y sobre todo me gustaría agradecerle el haberme transmitido esa ilusión por la ciencia, esa ilusión que me ha hecho disfrutar tanto de mi trabajo cada día. Quiero agradecer a Eladio y Amparo que me dieran la oportunidad de conocer a José Manuel. Sin ellos esta tesis no hubiera sido posible. A todos y cada uno de mis compañeros del IATA, a los que ya no están y a los que están. He pasado momentos maravillosos. Especialmente me gustaría agradecer a mis chicas (y ahora también chicos) que hemos compartido laboratorio. Rosana, muchas gracias por enseñarme tantas cosas, sin ti no podría haber dado mis primeros pasos en el laboratorio!je! Ali me ha encantado haber compartido tantas horas en el laboratorio y fuera de él, tantas horas de xarreta de trabajo y de la vida, gracias por haber estado siempre ahí, gracias por ser tan buena compañera, sin ti esta tesis no hubiera sido igual. Clarita, gracias, gracias! Por ser como eres! Pasamos poco tiempo juntas en el laboratorio, la suerte es que no te fuiste muy lejos y te he podido disfrutar todo este tiempo en el laboratorio de al lado o donde hiciera falta! Fani, pequeño pony! Muchas gracias por apoyarme siempre y confiar tanto en mi! Y por haber sobrevivido tus primeros días en el laboratorio cuando yo te enseñaba!jiji! Me gustaría también agradecer a Víctor y Bruno su apoyo, sobretodo estos últimos meses en los que la locura se apodera de mi. Muchas gracias también a mis compañeros del 306, con los que compartimos unos añitos laboratorio, Patri, Montse, Jordi, Gloria…gracias por haberme hecho pasar tan buenos momentos! Y como no también me gustaría agradecerles a nuestras compis más recientes del 303, Meri y Bea, gracias por haber sido tan buenas UNIVERSITAT ROVIRA I VIRGILI METABOLIC AND MOLECULAR ADAPTATION OF WINE YEASTS AT LOW TEMPERATURE FERMENTATION: STRATEGIES FOR THEIR GENETIC IMPROVEMENT María López Malo DL: T. 1275-2013 vecinas de laboratorio y tan buenas amigas en la calle! Y por supuesto a Silvia, gracias por tu ayuda! También quiero agradecer al resto de compañeros de la tercera planta…Sarita, parece que llegamos a la recta final! Muchos ánimos y muchas gracias por haber compartido tantas cosas conmigo. Amparito, muchas gracias por haber sido mi compi de fiestas, almuerzos, risas…Aunque esos almuerzos de risas nunca podrían haber sido tan graciosos sin Juan! Gracias por haberme alegrado el día durante tanto tiempo! Muchas gracias a los chicos y chicas del 307, 308 y 309! Laura, gracias por cuidar tan bien del HPLC y del gases!jeje!No…gracias por haberme ayudado tanto sobre todo con mis amigas las manoproteinas! Peris, ahora que ya no estás esos cigarritos de mitad mañana me resultan más aburridos, encima Adri ha dejado de fumar, pero con suerte viene a visitarme a menudo! Gracias a los dos! Rosa, Nerea, Anto, David, Eli, Bruno, Jiri, Lupita, Marlen, Ana moltes gràcies. Hay más compañeros que ya se ha ido ya del IATA y que tampoco me puedo quedar si agradecerles esos buenos momentos, Ana, Jordi, Juanan....Me gustaría agradecer especialmente a Aurora y a Isaac que estos últimos meses me ha ayudado mucho con tanta alegría! Gracias por esas noches de jager (jeje), por esas conversaciones de pasillo y por darme tanto apoyo. Me gustaría agradecer a toda la gente que conocí en Tarragona que me hiciera sentir desde un primer momento como si estuviera en casa. Gràcies a Nicolas per rebrem al teu laboratori. Gracias Maria Jesus por ayudarme con todo el papeleo de la tesis! Anna gràcies per ensenyar-me a treballar amb lípids. Braulio, gràcies per rebrem tan bé! A les meues xiquetes Imma, Marta i Maria vaig gaudir molt de la vostra companyia! Y como no a Angel y Ruben muchas gracias por todo! Zoel, Maite, Gemma moltes gràcies! En último lugar me gustaría agradecer a mi familia y amigos todo el apoyo que me han ofrecido durante este tiempo. A mis amigos de toda la vida, especialmente a Neus, que me ha regalado una portada tan bonita! A mis amigos de biologia, UNIVERSITAT ROVIRA I VIRGILI METABOLIC AND MOLECULAR ADAPTATION OF WINE YEASTS AT LOW TEMPERATURE FERMENTATION: STRATEGIES FOR THEIR GENETIC IMPROVEMENT María López Malo DL: T.
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