Publications
Scientific works published in the last years:
  • 2021
    • Ruiz J, de Celis M, Martín-Santamaría M, Benito-Vázquez I, Pontes A, Lanza VF, Sampaio JP, Santos A, Belda I. Global distribution of IRC7 alleles in Saccharomyces cerevisiae populations: a genomic and phenotypic survey within the wine clade. Environmental Microbiology. 2021. doi: 10.1111/1462-2920.15540.
    • Ortiz-Álvarez R, Ortega-Arranz H, Ontiveros VJ, de Celis M., Ravarani C, Acedo A, Belda I. Network properties of local fungal communities reveal the anthropogenic disturbance consequences of farming practices in vineyard soils. mSystems. 2021. 6(3):e00344-21. doi: 10.1128/mSystems.00344-21
    • Belda I, Cueva C, Tamargo A, Ravarani C, Acedo A, Bartolomé B, Moreno-Arribas MV. A multi-omics approach for understanding the effects of moderate wine consumption on human intestinal health . Food & Function. 2021. doi: 10.1039/d0o02938f
    • Ignacio Belda, Thomas C. Williams, Miguel de Celis, Ian T. Paulsen & Isak S. Pretorius. Seeding the idea of encapsulating a representative synthetic metagenome in a single yeast cell. Nature Communications. 2021. 12:1599. doi: 10.1038/s41467-021-21877-y.
    • Javier Vicente, Fernando Calderón, Antonio Santos, Domingo Marquina and Santiago Benito. High potential of Pichia kluyveri and other Pichia species in wine technology. International Journal of Molecular Science. 2021. 22:1196. doi: 10.3390/ijms22031196.
    • Pérez-Magariño, S., Cano-Mozo, E. Albors, C., Santos, A., Navascués, E. Autochtonous Oenococcus oeni strain to avoid histamine formation in red wines: A study in real winemaking conditions. American Journal of Enology and Viticulture. 2021. doi: 10.5344/ajev.2020.20010.
    • Benito-Vázquez, I., Belda, I., Ruiz, J., Vicente, J., Navascués, E., Marquina, D., Santos, A. Direct detection of Brettanomyces bruxellensis in wine by PCR targeting the vinylphenol reductase gene. LWT-Food Science and Technology. 2021. 136. 110321. doi: 10.1016/j.lwt.2020.110321.
    • Belda I, Gobbi A, Ruiz J, de Celis M, Ortiz-Álvarez R, Acedo A, Santos A. Microbiomics to Define Wine Terroir. In: Cifuentes, A. (Ed.) Comprehensive Foodomics. Reference Module in Food Science. 2021; vol. 3, 438-451. doi: 10.1016/B978-0-08-100596-5.22875-8. ISBN: 9780128163955.
  • 2020
    • Ruiz, J., de Celis, M., de Toro, M., Mendes-Ferreira, A., Rauhut, D., Santos, A., Belda, I. Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii. Food Research International. 2020. 137, 109663. 10.1016/j.foodres.2020.109663.
    • Vicente J, Ruiz J, Belda I, Benito-Vázquez I, Marquina D, Calderon F, Santos A, Benito S. The genus Metschnikowia in enology. Microorganisms. 2020.  8, 1038; doi:10.3390/microorganisms8071038.
    • R. Velasco-Bucheli, D. Hormigo, J. Fernández-Lucas, P. Torres-Ayuso, Y. Alfaro-Ureña, A. I. Saborido, L. Serrano-Aguirre, J.L. García, F. Ramón, C. Acebal, A. Santos, M. Arroyo, I. de la Mata. Penicillin acylase from Streptomyces lavendulae and aculeacin A acylase from Actinoplanes utahensis: two versatile enzymes as useful tools for quorum quenching processes. Catalysts. 2020;  10, 730. doi: 10.3390/catal10070730.
    • de Celis M, Belda I, Ortiz-Álvarez R, Arregui L, Marquina D, Serrano S, Santos A. Tuning up microbiome analysis to monitor WWTPs' biological reactors functioning. Scientific Reports. 2020; 10(1):4079. doi: 10.1038/s41598-020-61092-1.
    • Vicente J, Alonso A, Navascués E, Marquina D, Santos A. Specific and sensitive PCR detection of Cadophora luteo-olivacea associated with grapevine trunk diseases. Crop Protection. 2020; 132: 105140. doi: 10.1016/j.cropro.2020.105140.
  • 2019
    • Gómez-Gómez B, Arregui L, Serrano S, Santos A, Pérez-Corona T, Madrid Y. Unravelling mechanisms of bacterial quorum sensing disruption by metal-based nanoparticles. Science of the Total Environment. 2019; 696:133869. doi: 10.1016/j.scitotenv.2019.133869.
    • Belda I, Ruiz J, Santos A, Van Wyk N, Pretorius IS. Saccharomyces cerevisiae. Trends in Genetics. 2019; 35(12):956-957. doi: 10.1016/j.tig.2019.08.009.
    • Alonso A, de Celis, M, Ruiz J, Vicente J, Navascués E, Acedo A, Ortíz-Alvarez R, Belda I, Santos A, Gómez-Flechoso M.A., Marquina D. Looking at the origin: Some insigths into the general and fermentative microbiota of vineyard soils. Fermentation. 2019. 5, 78. doi: 10.3390/fermentation5030078 
    • Ruiz J, Ortega N, Martín-Santamaría M, Acedo A, Marquina D, Pascual O, Rozès N, Zamora F, Santos A, Belda I. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations. International Journal of Food Microbiology. 2019; 305:108255. doi: 10.1016/j.ijfoodmicro.2019.108255.
    • Ruiz J, Kiene F, Belda I, Fracassetti D, Marquina D, Navascués E, Calderón F, Benito A, Rauhut D, Santos A, Benito S. Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine. Applied Microbiology and Biotechnology. 2019; 103(18):7425-7450. doi: 10.1007/s00253-019-10008-9.
    • Gómez-Gómez B, Arregui L, Serrano S, Santos A, Pérez-Corona T, Madrid Y. Selenium and tellurium-based nanoparticles as interfering factors in quorum sensing-regulated processes: violacein production and bacterial biofilm formation. Metallomics. 2019; 11(6):1104-1114. doi: 10.1039/c9mt00044e.
    • de Celis M, Ruiz J, Martín-Santamaría M, Alonso A, Marquina D, Navascués E, Gómez-Flechoso MÁ, Belda I, Santos A. Diversity of Saccharomyces cerevisiae yeasts associated to spontaneous and inoculated fermenting grapes from Spanish vineyards. Letters in Applied Microbiology. 2019; 68(6):580-588. doi: 10.1111/lam.13155.
  • 2018
    • Ruiz J, Belda I, Beisert B, Navascués E, Marquina D, Calderón F, Rauhut D, Santos A, Benito S. Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines. Applied Microbiology and Biotechnology.  2018; 102(19):8501-8509. doi: 10.1007/s00253-018-9255-3.
    • Soler A, Arregui L, Arroyo M, Mendoza JA, Muras A, Álvarez C, García-Vera C, Marquina D, Santos A, Serrano S. Quorum Sensing versus Quenching Bacterial Isolates Obtained from MBR Plants Treating Leachates from Municipal Solid Waste. fermentations. International Journal of Environmental Research in Public Health. 2018; 15(5). doi: 10.3390/ijerph15051019.
  • 2017
    • Belda I, Ruiz J, Beisert B, Navascués E, Marquina D, Calderón F, Rauhut D, Benito S, Santos A. Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations.International Journal of Food Microbiology. 2017; 257:183-191. doi: 10.1016/j.ijfoodmicro.2017.06.028.
    • Belda I, Zarraonaindia I, Perisin M, Palacios A, Acedo A. From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “terroir” Concept. Frontiers in Microbiology. 2017; 8:821. doi: 10.3389/fmicb.2017.00821
    • Gutiérrez C, Gómez-Flechoso MÁ, Belda I, Ruiz J, Kayali N, Polo L, Santos A. Wine yeasts identification by MALDI-TOF MS: Optimization of the preanalytical steps and development of an extensible open-source platform for processing and analysis of an in-house MS database. International Journal of Food Microbiology. 2017; 254:1-10. doi: 10.1016/j.ijfoodmicro.2017.05.003.
    • Belda I, Ruiz J, Alonso A, Marquina D, Santos A. The Biology of Pichia membranifaciens Killer Toxins. Toxins (Basel). 2017; 9(4). doi: 10.3390/toxins9040112.
    • Belda I, Ruiz J, Esteban-Fernández A, Navascués E, Marquina D, Santos A, Moreno-Arribas MV. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement. Molecules. 2017; 22(2). doi: 10.3390/molecules22020189.
  • 2016
    • Liébana R, Arregui L, Santos A, Murciano A, Marquina D, Serrano S. Unravelling the interactions among microbial populations found in activated sludge during biofilm formation. FEMS Microbiology Ecology. 2016; 92(9). doi: 10.1093/femsec/fiw134.
    • Belda I, Navascués E, Marquina D, Santos A, Calderón F, Benito S. Outlining the influence of non-conventional yeasts in wine ageing over lees. Yeast. 2016; 33(7):329-38. doi: 10.1002/yea.3165.
    • Belda I, Ruiz J, Navascués E, Marquina D, Santos A. Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity. International Journal of Food Microbiology. 2016; 225:1-8. doi: 10.1016/j.ijfoodmicro.2016.03.001
    • Belda I, Conchillo LB, Ruiz J, Navascués E, Marquina D, Santos A. Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking. International Journal of Food Microbiology. 2016; 223:1-8. doi: 10.1016/j.ijfoodmicro.2016.02.003.
    • Belda I, Ruiz J, Alastruey-Izquierdo A, Navascués E, Marquina D, Santos A. Unraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species. Frontiers in Microbiology. 2016; 7:12. doi: 10.3389/fmicb.2016.00012.
  • 2015
    • Belda I, Navascués E, Marquina D, Santos A, Calderon F, Benito S. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality. Applied Microbiology and Biotechnology. 2015; 99(4):1911-22. doi: 10.1007/s00253-014-6197-2.
    • Liébana R, Arregui L, Belda I, Gamella L, Santos A, Marquina D, Serrano S. Membrane bioreactor wastewater treatment plants reveal diverse yeast and protist communities of potential significance in biofouling. Biofouling. 2015; 31(1):71-82. doi: 10.1080/08927014.2014.998206.