Dos problemas en espacios de Banach reales : complejificaciones y desigualdades de Bernstein-Markov

Tesis de la Universidad Complutense de Madrid, Facultad de Matemáticas, Departamento de Análisis Matemático, leída el 14-12-1999La tesis consta de dos partes independientes. En la primera parte, dedicada al estudio de complejificacioens de espacios de Banach reales, se presenta una teoría general de los procedimeintos que nos permiten interpretar satisfactoriamente un espacio de Banach real como suespacio real de un espacio de Banach complejo. Asimismo se estudian extensiones complejas de polinomios y operadores multilineales. La segunda parte está dedicada ale studio de desigualdades de tipo Bernstein-Markov para polinomios definidos entre espacios de Banach reales. En esta parte se dan estimaciones de la norma de las derivadas de un polinomio siendo estas óptimas para el caso en que los polinomios estén definidos en espacios de Hilbert realesDepto. de Análisis Matemático y Matemática AplicadaFac. de Ciencias MatemáticasTRUEpu

Non-Lipschitz differentiable functions on slit domains

It is proved the existence of large algebraic structures –including large vector subspaces or infinitely generated free algebras– inside the family of non-Lipschitz differentiable real functions with bounded gradient defined on special non-convex plane domains. In particular, this yields that there are many differentiable functions on plane domains that do not satisfy the Mean Value Theorem.Plan Andaluz de Investigación (Junta de Andalucía)Ministerio de Economía y Competitividad (MINECO). Españ

Universality of sequences of operators related to Taylor series

In this note, the universality of a sequence of operators associated to the partial sums of the Taylor series of a holomorphic function is investigated. The emphasis is put on the fact that the Taylor series are evaluated at a prescribed point and the variable is the center of the expansion. The dynamics of the sequence of operators linked to the partial sums of a power series that is not generated by an entire function is also studied.Plan Andaluz de Investigación (Junta de Andalucía)Ministerio de Economía y Competitividad (MINECO). Españ

Culturable Yeasts as Biofertilizers and Biopesticides for a Sustainable Agriculture: A Comprehensive Review

The extensive use of synthetic fertilizers and pesticides has negative consequences in terms of soil microbial biodiversity and environmental contamination. Faced with this growing concern, a proposed alternative agricultural method is the use of microorganisms as biofertilizers. Many works have been focused on bacteria, but the limited literature on yeasts and their potential ability to safely promote plant growth is gaining particular attention in recent years. Thus, the objective of this review is to highlight the application of yeasts as biological agents in different sectors of sustainable agricultural practices through direct or indirect mechanisms of action. Direct mechanisms include the ability of yeasts to provide soluble nutrients to plants, produce organic acids and phytohormones (indole-3-acetic acid). Indirect mechanisms involve the ability for yeasts to act as biocontrol agents through their high antifungal activity and lower insecticidal and herbicidal activity, and as soil bioremediating agents. They also act as protective agents against extreme environmental factors by activating defense mechanisms. It is evident that all the aspects that yeasts offer could be useful in the creation of quality biofertilizers and biopesticides. Hence, extensive research on yeasts could be promising and potentially provide an environmentally friendly solution to the increased crop production that will be required with a growing populatio

Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking

Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is the major tool currently used in the control of these bacteria in wine. The aim of this work was to isolate bacteriophages from musts and wine of different grape varieties that were able to eliminate lactic and acetic acid bacteria spoilages at the laboratory scale. Musts obtained from grape-berries of Vitis vinifera cv. Chardonnay and Moscatel and a red wine made with V. vinifera cv. Tintilla de Rota were used to isolate bacteriophages. Bacteriophages were obtained from each of the musts and the wine and belonged to the order Caudovirals and the family Tectivirals. They were isolated by classical virology methods and identified by electron microscopy. The host bacteria used in the study were lactic acid bacteria of the species Lactobacillus hilgardii, Lactobacillus plantarum, and Oenococcus oeni and the acetic bacteria Acetobacter aceti. A comparative study was performed by adding phage titrations and SO2 to musts and wines, which had been previously inoculated with bacteria, to study the effectiveness of bacteriophages against bacteria. The comparative study showed that some bacteriophages were as effective as sulfur dioxide at low concentration

Lineability in sequence and function spaces

It is proved the existence of large algebraic structures –including large vector subspaces or infinitely generated free algebras– inside, among others, the family of Lebesgue measurable functions that are surjective in a strong sense, the family of nonconstant differentiable real functions vanishing on dense sets, and the family of non-continuous separately continuous real functions. Lineability in special spaces of sequences is also investigated. Some of our findings complete or extend a number of results by several authors.Programa de Doutorado Sanduíche no Exterior (Coordenação de aperfeiçoamento de pessoal de nivel superior)Plan Andaluz de Investigación (Junta de Andalucía)Ministerio de Ciencia e Innovació

Hausdorff and Box dimensions of continuous functions and lineability

Given s ∈ (1, 2], we study (among other questions) the algebraic genericity of the set of continuous functions f : [0, 1] → R whose graph has Hausdorff (or Box) dimension exactly s.Ministerio de Economía y Competitividad (MINECO). EspañaPlan Andaluz de Investigación (Junta de Andalucía

Non-Saccharomyces Are Also Forming the Veil of Flor in Sherry Wines

Biological ageing is an essential process for obtaining some distinctive Sherry wines, such as Fino and Manzanilla. It occurs after the fermentation of the grape must due to the appearance of a biofilm on the surface of the wine called "veil of flor". Yeasts belonging to the Saccharomyces cerevisiae species mainly comprise such biofilm. Although other species have also been found, these have been traditionally considered spoilage. Indeed, it has even been hypothesised that they may not be able to form biofilm on their own under such conditions. In the present work, four different non-Saccharomyces yeasts isolated from barrels in the Jerez area under biological ageing have been characterised through their physiological abilities, including extracellular enzymatic and biofilm-forming capabilities. Results showed not only a surprising ethanol tolerance, above 15.5% in all cases, but also a significant degree of extracellular enzyme production, highlighting the urease and proteolytic activities found in Pichia manshurica, as well as lipolytic activity in Pichia kudriavzevii, Pichia membranifaciens and Wicherhamomyces anomalus. As a conclusion, these non-Saccharomyces could be very interesting in the oenological field, beyond improving the organoleptic characteristics as well as technological features in these wines

Isolation of bacteriophages from must and wine for the elimination of contaminating bacteria as an alternative to the use of sulfurous

Acetic and some lactic acid bacteria are the main reason for the loss of quality of musts and wines, giving rise to defects such as "vinegary", "chopped" or preventing alcoholic and / or malolactic fermentation. The solution to this problem consists in the application of authorized bactericidal agents, such as sulfurous. The aim of this work is to isolate bacteriophages from musts and wines of different grape varieties, able to eliminate lactic and acetic acid bacteria spoilages. Musts obtained from grape-berries of Vitis vinifera cv. Chardonnay and Moscatel and a red wine made with the Tintilla de Rota variety were used to isolate bacteriophages. It were isolated by classical virology methods and identified by electron microscopy. Host bacteria used in the study were the lactic acid bacteria of the species Lactobacillus hilgardii, L. plantarum and Oenococcus oeni and the acetic bacteria Acetobacter aceti. A comparative study was performed on musts and wines, previously inoculated with bacteria, by phage titration and SO2 addition to study the effectiveness of bacteriophages against bacteria. Bacteriophages were obtained from all musts and wine, belonging to the order of Caudovirals and Tectivirals. The comparative study showed that a cocktail of bacteriophages at low concentration is as effective as sulfur