Emilio Fernández Galiano y la biología de los protozoos en España

En els inicis del segle XX l'estudi dels protozous a Espanya estava delimitat a les espècies paràsites de l'home al qual causaven greus malalties. Emilio Fernández Galiano va estudiar protozoologia com a part del seu interés per la citologia i la histologia i podem dir que va introduir a Espanya l'estudi d'aquests microorganismes des de la visió del naturalista. Com a naturalista li van interessar els protozous i els seus moviments amb minuciositat, i fruit d'això va escriure el primer text en espanyol sobre la biologia d'aquests microorganismes, “Morfología y Biología de los Protozoos”, amb un contingut més enllà de l'interés mèdic-sanitari, desenvolupant una important activitat divulgativa de la biologia dels protozous. La seua labor com a biòleg va ser continuada pel seu fill Dimas Fernández-Galiano. // .En los inicios del siglo XX el estudio de los protozoos en España estaba delimitado a las especies parásitas del hombre al que causaban graves enfermedades. Emilio Fernández Galiano estudió protozoología como parte de su interés por la citología y la histología y podemos decir que introdujo en España el estudio de estos microorganismos desde la visión del naturalista. Como naturalista le interesaron los protozoos y sus movimientos con minuciosidad, y fruto de ello escribió el primer texto en español sobre la biología de estos microorganismos, “Morfología y Biología de los Protozoos”, con un contenido más allá del interés médico-sanitario, desarrollando una importante actividad divulgativa de la biología de los protozoos. Su labor como biólogo fue continuada por su hijo Dimas Fernández-Galian

Aspectos microbiológicos e físico-químicos da parte interna da paleta suína curada, maturada e fermentada durante a etapa de processamento e armazenamento Microbiological and physical chemical aspects in the internal parts pig palette cured, matured and fermented during processing and storage

Utilizou-se como matéria-prima a paleta suína e elaborou-se um produto cárneo similar ao presunto curado espanhol. Acompanhou-se a evolução de alguns parâmetros físico-químicos (pH, a w, NO2, umidade, cloretos) e microbiológicos (bactérias mesófilos, lácticas, Micrococcacea, Staphylococcus xylosus), na parte interna da paleta suína, e relacionou-os com as ações que os mesmos exercem nos produtos cárneos fermentados e curados, nas diferentes fases de processamento e armazenamento, tendo em vista que o produto elaborado com a paleta suína é similar a esses produtos cárneos. Os resultados mostraram que as concentrações de cloretos do quinto ponto de coleta (20&deg; dia) em diante apresentaram ação bacteriostática frente às bactérias que alteram o produto, e que os valores de a w menores do que 0,93 e de umidade inferiores a 64%, durante o período de armazenamento, agiram como obstáculos frente ao desenvolvimento das bactérias da família Enterobacteriaceae. Representantes da família Microccocaceae e do grupo das bactérias ácido lácticas desenvolveram-se em baixos valores de a w e em alta concentração de cloreto.<br>Pig palette was used as ra w material, and a meat product similar to the Spanish cured ham was produced. Some physical and chemical parameters (pH, a w, NO2, moisture and sodium chloride), as well as microbiological countings (mesophilic bacteria, lactic acid bacteria, Micrococcaceae, Staphylococcus xylosus) were assessed in the internal part pig palette, during the steps of processing and storage. These parameters were correlated with the actions that they exert in fermented and cured meat products. The results showed that the concentration of sodium chloride after the 20th day presented bacteriostatic action on the bacteria that modify the product. The values of a w lower than 0.93 and moisture lower than 64%, during the storage period, acted as obstacles to the development of bacteria of the Entreobacteriaceae family. Representatives of the Microccocaceae family and of the lactic acid bacteria grew at low a w and at high concentration of sodium chloride

Morphological Changes in Saccharomyces cerevisiae during the Second Fermentation of Sparkling Wines

This study shows the morphological changes of Saccharomyces cerevisiae EC1118 during the second fermentation of Spanish cava wines, in relation with progression of fermentation and aging. In the first stages of active fermentation, and associated with the increase in viable counts, budding cells and a relative homogeneity in cell size were observed. Close to the moment of sugar exhaustion cells acquired the morphology of stationary phase, to finally enter in a death phase with cell size reduction, and cytoplasm alterations including inhomogeneity, refringency, and detachment of the cell wall. At the beginning of this step structures reminiscent to autophagosomes are observed. This is in accordance with the appearance of molecular markers of autophagy described elsewhere in similar winemaking conditions.This work was funded by the Spanish Ministerio de Ciencia y Tecnología (25506 FUN C FOOD CONSOLIDER-IMAGENIO 2010; AGL2006-02558 and AGL2004-06933-CO2-01/ALI), and the Comunidad Autónoma de Madrid (ALIBIRD-CM S-0505/AGR-0153).Peer reviewe

Chemical evaluation of white wines elaborated with a recombinant Saccharomyces cerevisiae strain overproducing mannoproteins

In this study, a recombinant Saccharomyces cerevisiae strain EKD13 overproducing mannoproteins has been used to obtain Albariño white wines. The inoculated strain prevailed and produced complete fermentation of the must, as also occurred in the case of spontaneous (non-inoculated) fermentation and in the must inoculated with the S. cerevisiae EC1118 strain. The analytical study of the wines obtained showed that the most important chemical differences among the wines produced with EKD-13, corresponded to the high concentration of mannoproteins, 2-phenyl ethanol and tyrosol. These differences were attributed to the expression, during must fermentation, of genes modified in the recombinant EKD-13 strain. The results obtained imply that this strain could be potentially useful to produce wines rich in mannoproteins that have distinctive characteristics compared to other similar wines, modifying the sensorial and technological parameters of the wines obtained. © 2013 Elsevier Ltd. All rights reserved.This work was funded through Projects Bodega Terras Gauda LTD. Xunta de Galicia (PGIDIT04TAL035E), 2004-7-OE-242, AGL2006-02558, A36108900, ALIBIRD-CM-S-0505/AGR-0153, and CONSOLIDER INGENIO 2010 (CSD2007-00063FUN-C-FOOD).Peer Reviewe