Innovación tecnológica, competitividad y productividad: una aproximación al sector Hostelería y Restauración de la Comunidad Valenciana

[Resumo] A innovación tecnolóxica contribúe, en boa medida, ao crecemento do sector turístico e ao aumento da produtividade dos factores de produción. Neste artigo, relaciónanse factores como a innovación, o emprego, a especialización e a concentración turística para explicar o crecemento do sector. Así mesmo, realízase unha análise comparativa entre a Comunidade Valenciana e España centrada nos subsectores da hostalaría e da restauración.[Resumen] La innovación tecnológica contribuye, en gran medida, al crecimiento del sector turístico y al aumento de la productividad de los factores de producción. En este articulo los factores como innovación, empleo, especialización y concentración turística se relacionan para explicar el cre- cimiento del sector. Se realiza un análisis comparativo entre la Comunidad Valenciana y España, centrado sobre los subsectores de hostelería y restauración.[Abstract] Technological innovation largely contributes to the growth of the tourism industry and increased productivity of the production factors. In this article, relations are established among factors such as innovation, employment, specialisation and tourism concentration in order to explain the growth of the industry. A comparative analysis between the Valencian Community and Spain is performed, focusing on the hotel and restaurant sub- sectors

Comparative analysis of two genomic regions among four strains of Buchnera aphidicola, primary endosymbiont of aphids.

Preliminary analysis of two selected genomic regions of Buchnera aphidicola BCc, the primary endosymbiont of the cedar aphid Cinara cedri, has revealed a number of interesting features when compared with the corresponding homologous regions of the three B. aphidicola genomes previously sequenced, that are associated with different aphid species. Both regions exhibit a significant reduction in length and gene number in B. aphidicola BCc, as it could be expected since it possess the smallest bacterial genome. However, the observed genome reduction is not even in both regions, as it appears to be dependent on the nature of their gene content. The region fpr-trxA, that contains mainly metabolic genes, has lost almost half of its genes (45.6%) and has reduced 52.9% its length. The reductive process in the region rrl-aroK, that contains mainly ribosomal protein genes, is less dramatic, since it has lost 9.3% of genes and has reduced 15.5% of its length. Length reduction is mainly due to the loss of protein-coding genes, not to the shortening of ORFs or intergenic regions. In both regions, G+C content is about 4% lower in BCc than in the other B. aphidicola strains. However, when only conserved genes and intergenic regions of the four B. aphidicola strains are compared, the G+C reduction is higher in the fpr-trxA region

MÁSTER DE FORMACIÓN INICIAL DEL PROFESORADO DE ENSEÑANZA SECUNDARIA. ALGUNOS ANÁLISIS Y PROPUESTAS

Se presentan algunos análisis y propuestas en torno al nuevo máster de formación inicial de profesorado de secundaria, para contribuir al necesario y urgente debate acerca de su desarrollo futuro

Cambio climático: objetivo Durban

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Assessment of mortar evolution in pig slurry by mechanical and ultrasonic measurements

This work presents the results obtained in a long-term experiment focused on the study of the evolution of cementitious materials immersed in pig slurry at real conditions. Cement mortars were made with four different cement types and immersed in pig slurry for 48 months. Furthermore, to separate pure hydration process from pig slurry effect, mortar samples were immersed in water for 12 months at laboratory conditions. Compressive strength, X-ray diffraction and ultrasonic measurements were made in all samples. Ultrasonic measurements were made from ultrasonic images obtained from automatic ultrasonic inspections. Use of ultrasonic images has allowed the extraction of information about the state of the studied materials. An empirical relationship between ultrasonic velocity and compressive strength has been obtained and the long-term effect of pig slurry on cementitious materials has been determined

Increased mannoprotein content in wines produced by Saccharomyces kudriavzevii × Saccharomyces cerevisiae hybrids

Several wine quality aspects are influenced by yeast mannoproteins on account of aroma compounds retention, lactic-acid bacterial growth stimulation, protection against protein haze and astringency reduction. Thus selecting a yeast strain that produces high levels of mannoproteins is important for the winemaking industry. In this work, we observed increased levels of mannoproteins in S. cerevisiae × S. kudriavzevii hybrids, compared to the S. cerevisiae strain, in wine fermentations. Furthermore, the expression of a key gene related to mannoproteins biosynthesis, PMT1, increased in the S. cerevisiae × S. kudriavzevii hybrid. We showed that artificially constructed S. cerevisiae × S. kudriavzevii hybrids also increased the levels of mannoproteins. This work demonstrates that either natural or artificial S. cerevisiae × S. kudriavzevii hybrids present mannoprotein overproducing capacity under winemaking conditions, a desirable physiological feature for this industry. These results suggest that genome interaction in hybrids generates a physiological environment that enhances the release of mannoproteins.R. Pérez-Torrado was supported by the JAEDOC postdoctoral program. L. Pérez-Través was supported by an I3P fellowship from the CSIC. This work was supported by CICYT grants (ref. AGL2012-39937-CO2-01 and AGL2012-39937-CO2-02 and AGL2015-67504-C3-1-R) from the Spanish Ministry of Education and Science and FEDER, and by grant PROMETEO (Project PROMETEO/2009/019) from the Generalitat Valenciana.Peer reviewe

Opportunistic Strains of Saccharomyces cerevisiae: A Potential Risk Sold in Food Products

In recent decades, fungal infections have emerged as an important health problem associated with more people who present deficiencies in the immune system, such as HIV or transplanted patients. Saccharomyces cerevisiae is one of the emerging fungal pathogens with a unique characteristic: its presence in many food products. S. cerevisiae has an impeccably good food safety record compared to other microorganisms like virus, bacteria and some filamentous fungi. However, humans unknowingly and inadvertently ingest large viable populations of S. cerevisiae (home-brewed beer or dietary supplements that contain yeast). In the last few years, researchers have studied the nature of S. cerevisiae strains and the molecular mechanisms related to infections. Here we review the last advance made in this emerging pathogen and we discuss the implication of using this species in food products.RP-T was supported by CICYT grants (ref. AGL2012-39937-CO2-01 and -02) from the Spanish Ministry of Education and Science and FEDER. This work was supported by grant PROMETEO (project PROMETEO/2009/019) from the Generalitat Valenciana.Peer reviewedPeer Reviewe

El cambio climático y el chocolate del loro

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