Corporate Entrepreneurship: Building a Knowledge-Based View of the Firm

Increasing globalisation and dynamism in the economy has made it necessary for established companies to regenerate themselves and renew their ability to compete. This is the goal of Corporate Entrepreneurship (CE) activities, which involve extending the firm’s domain of competence and corresponding opportunity set, through internally generated new resource combinations. The purpose of this study is to contribute to the understanding of the way the process of CE is developed within the organizations. In order to achieve this, a model relating key components of the CE process (opportunity, initiative and capability) to five phases of knowledge creation taken from Nonaka & Takeuchi is proponed.organizational knowledge creation; corporate entrepreneurship; knowledge-base view; innovation; development of capabilities

First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production

Apoptosis and later autolysis are biological processes which take place in Saccharomyces cerevisiae during industrial fermentation processes, which involve costly and time-consuming aging periods. Therefore, the identification of potential cell death biomarkers can contribute to the creation of a long-term strategy in order to improve and accelerate the winemaking process. Here, we performed a proteomic analysis based on the detection of possible apoptosis and autolysis protein biomarkers in two industrial yeast strains commonly used in post-fermentative processes (sparkling wine secondary fermentation and biological aging) under typical sparkling wine elaboration conditions. Pressure had a negatively effect on viability for flor yeast, whereas the sparkling wine strain seems to be more adapted to these conditions. Flor yeast strain experienced an increase in content of apoptosis-related proteins, glucanases and vacuolar proteases at the first month of aging. Significant correlations between viability and apoptosis proteins were established in both yeast strains. Multivariate analysis based on the proteome of each process allowed to distinguish among samples and strains. The proteomic profile obtained in this study could provide useful information on the selection of wine strains and yeast behavior during sparkling wine elaboration. Additionally, the use of flor yeasts for sparkling wine improvement and elaboration is proposed

Didactic strategies for comprehension and learning of structural concepts

p. 926-937In previous papers we have established the convenience of formulating educational strategies at the university level for both disciplines: Civil Engineering and Architecture, which involves academic topics of mutual interest by means of shared practices. As a particular matter of this approach, the application of physical experimental models is considered of special usefulness, in order to understand in better ways the performance of materials and structural systems. Several strategies of selection and development of such physical models will be discussed in this work, considering as a first step, the establishment of its correspondence with the different levels of structural complexity studied in curriculum plan: statics, strength of materials and structural design, among others. This task constitutes a part of the work program of the Laboratory of Structural Models, which is an academic project that develops and applies different didactic prototypes to structure courses in the Universidad Autónoma Metropolitana, campus Azcapotzalco, in Mexico City, project we have already presented in recent forums. Two different modes of application are implemented in classroom sessions and in structures workshop: the devices for functional demonstration of typical cases of structural work as well as the experimentation with student's own designs of destructible models where certain typologies are tested up to its failure limit. The first one allows teachers to explain adequately the theoretical principles and formulas (that usually are expressed on the blackboard) by means of didactic models identified in accordance to specific cases of the curriculum on variable level of complexity. This kind of practice allows the students of architecture and civil engineering to realize in better ways the possibilities of use and application of the different structural typologies. Such experimental models are part of more than fifty devices of the Laboratory's catalog. In the same sense, the possibility of observation of structural work of their own architectural designs, allows future professionals to achieve a better conception of the structural solutions that affect positively their designs. Based on specific predefined guides, the students develop their own architectural-structural projects and subject them to diverse loads, observing their behavior under the influence of variable stresses leading up the experiment to its last resistance. From both experiences a significant learning is obtained for the student's formation and training, who will be capable in his future professional work to use better tools of comprehension of the structural concepts applied to architecture as well as of increasing his conscience of the benefits and convenience of multidisciplinary work.Moreno, C.; Abad, A.; Gerdingh, JG.; Garcia M., C.; Gonzalez C., O. (2010). Didactic strategies for comprehension and learning of structural concepts. Editorial Universitat Politècnica de València. http://hdl.handle.net/10251/695

A Differential Proteomic Approach to Characterize the Cell Wall Adaptive Response to CO2 Overpressure during Sparkling Wine-Making Process

In this study, a first proteomic approach was carried out to characterize the adaptive response of cell wall-related proteins to endogenous CO2 overpressure, which is typical of second fermentation conditions, in two wine Saccharomyces cerevisiae strains (P29, a conventional second fermentation strain, and G1, a flor yeast strain implicated in sherry wine making). The results showed a high number of cell wall proteins in flor yeast G1 under pressure, highlighting content at the first month of aging. The cell wall proteomic response to pressure in flor yeast G1 was characterized by an increase in both the number and content of cell wall proteins involved in glucan remodeling and mannoproteins. On the other hand, cell wall proteins responsible for glucan assembly, cell adhesion, and lipid metabolism stood out in P29. Over-represented proteins under pressure were involved in cell wall integrity (Ecm33p and Pst1p), protein folding (Ssa1p and Ssa2p), and glucan remodeling (Exg2p and Scw4p). Flocculation-related proteins were not identified under pressure conditions. The use of flor yeasts for sparkling wine elaboration and improvement is proposed. Further research based on the genetic engineering of wine yeast using those genes from protein biomarkers under pressure alongside the second fermentation in bottle is required to achieve improvements

Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source

Gluconic acid consumption under controlled conditions by a Saccharomyces cerevisiae flor yeast was studied in artificial media. Gluconic acid was the sole carbon source and the compounds derived from this metabolism were tracked by endo-metabolomic analysis using a Gas Chromatography-Mass Spectrometry (GC-MSD) coupled methodology. After 6 days, about 30% of gluconic acid (1.5 g/L) had been consumed and 34 endo-metabolites were identified. Metabolomic pathway analysis showed the TCA cycle, glyoxylate-dicarboxylate, glycine-serine-threonine, and glycerolipid metabolic pathway were significantly affected. These results contribute to the knowledge of intracellular metabolomic fluctuations in flor yeasts during gluconic acid uptake, opening possibilities for future experiments to improve their applications to control gluconic acid contents during the production of fermented beverages