Person:
Marquina Díaz, Domingo

First Name

Domingo

Last Name

Marquina Díaz

Affiliation

Universidad Complutense de Madrid

Faculty / Institute

Ciencias Biológicas

Department

Genética, Fisiología y Microbiología

Area

Microbiología

Identifiers

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Now showing 1 - 10 of 40

CICLOBIOMA: Proyecto Aprendizaje-Servicio Universidad Complutense de Madrid
(Universidad Complutense, 2020) Perez-Urria Carril, Elena; Pintos López, Beatriz; Alonso Valenzuela, Raquel; Avalos García, Adolfo; Cifuentes Cuencas, Blanca; Gómez Garay, Aranzazu; Marquina Díaz, Domingo; Martín Calvarro, Luisa; Martín Gómez, Soledad; Solís González, M. Teresa; Santos de la Sen, Antonio; Torres Muñoz, Margarita; Astudillo Calderón, Sergio; Alzahrani, Sabah
CICLOBIOMA es un Proyecto de Aprendizaje-Servicio de la Universidad Complutense de Madrid en el marco de la “Convocatoria Proyectos Aprendizaje-Servicio Complutense 2019” y del Convenio suscrito entre la Universidad Complutense de Madrid y el Ayuntamiento de Madrid de 4 de julio de 2017 para impulsar proyectos basados en el aprendizaje-servicio. CICLOBIOMA consiste en el planteamiento y el desarrollo experimental de soluciones a problemas científicos con enorme proyección y calado social, que se enmarcan en los Objetivos del Desarrollo Sostenible (ODS 11 y 12) y que tienen como meta reducir el impacto ambiental negativo de las ciudades mediante el aprovechamiento de residuos agroalimentarios para la producción de biomateriales y para la obtención de compuestos de alto valor en diferentes industrias.
Zoología. Interpretación de modelos arquitectónicos
(Universidad Complutense de Madrid, 2007) García Moreno, Ana; Outerelo Domínguez, Raimundo; Benito Salido, Jesús; Buencuerpo, Valentín; Fernández, Isabel; Marquina Díaz, Domingo; Parejo Piñon, Cristina; Pérez Zaballos, Juan; Ruiz Piña, Eduardo; Hernández de Miguel, José María; Borges, Sonia; Gil, Mª Dolores
Descripción de los modelos arquitectónicos de los principales grupos animales.
Tuning up microbiome analysis to monitor WWTPs’ biological reactors functioning
(Nature Research, 2020-03-05) Celis Rodríguez, Miguel de; Belda Aguilar, Ignacio; Ortiz-Álvarez, Rüdiger; Arregui García-Rovés, Lucía; Marquina Díaz, Domingo; Serrano, Susana; Santos de la Sen, Antonio
Wastewater treatment plants (WWTPs) are necessary to protect ecosystems quality and human health. Their function relies on the degradation of organic matter and nutrients from a water infuent, prior to the efuent release into the environment. In this work we studied the bacterial community dynamics of a municipal WWTP with a membrane bioreactor through 16S rRNA gene sequencing. The main phyla identifed in the wastewater were Proteobacteria, Bacteroidetes, Chlorofexi, Planctomycetes and Actinobacteria. The WWTP is located in Spain and, like other studied WWTP in temperate climate zones, the temperature played a major role in community assembly. Seasonal community succession is observed along the two years sampling period, in addition to a continual annual drift in the microbial populations. The core community of the WWTP bioreactor was also studied, where a small fraction of sequence variants constituted a large fraction of the total abundance. This core microbiome stability along the sampling period and the likewise dissimilarity patterns along the temperature gradient makes this feature a good candidate for a new process control in WWTPs.
Niche differentiation drives microbial community assembly and succession in full-scale activated sludge bioreactors
(Nature Research, 2022-04-11) Celis Rodríguez, Miguel de; Duque, Javier; Marquina Díaz, Domingo; Salvadó, Humbert; Serrano Barrero, Susana Lourdes; Arregui García-Rovés, Lucía; Santos de la Sen, Antonio; Belda Aguilar, Ignacio
Network models and community phylogenetic analyses are applied to assess the composition, structure, and ecological assembly mechanisms of microbial communities. Here we combine both approaches to investigate the temporal dynamics of network properties in individual samples of two activated sludge systems at different adaptation stages. At initial assembly stages, we observed microbial communities adapting to activated sludge, with an increase in network modularity and co-exclusion proportion, and a decrease in network clustering, here interpreted as a consequence of niche specialization. The selective pressure of deterministic factors at wastewater treatment plants produces this trend and maintains the structure of highly functional and specialized communities responding to seasonal environmental changes.
Outlining the influence of non-conventional yeasts in wine ageing over lees
(Wiley, 2016-07) Belda Aguilar, Ignacio; Navascués, Eva; Marquina Díaz, Domingo; Santos de la Sen, Antonio
During the last decade, the use of innovative yeast cultures of both Saccharomyces cerevisiae and non-Saccharomyces yeasts as alternative tools to manage the winemaking process have turned the enology industry. Although the contribution of different yeast species to wine quality during fermentation is increasingly understood, information about their role in wine ageing over lees is really scarce. This work aims to analyse the incidence of three non-Saccharomyces yeast species of oenological interest (Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima) and of a commercial mannoprotein-overproducer S. cerevisiae strain compared with a conventional industrial yeast strain during wine ageing over lees. To evaluate their incidence in mouthfeel properties of wine after 4 months of ageing, the mannoprotein content of wines was evaluated, together with other wine analytic parameters, such as colour and aroma, biogenic amines and amino acids profile. Some differences among the studied parameters were observed during the study, especially regarding the mannoprotein concentration of wines. Our results suggest that the use of T. delbrueckii lees in wine ageing is a useful tool for the improvement of overall wine quality by notably increasing mannoproteins, reaching values higher than obtained using a S. cerevisiae overproducer strain.
Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity
(Elsevier, 2016-05-16) Belda Aguilar, Ignacio; Ruiz Ruiz, Javier; Navascués, Eva; Marquina Díaz, Domingo; Santos de la Sen, Antonio
The development of a selective medium for the rapid differentiation of yeast species with increased aromatic thiol release activity has been achieved. The selective medium was based on the addition of S-methyl-L-cysteine (SMC) as β-lyase substrate. In this study, a panel of 245 strains of Saccharomyces cerevisiae strains was tested for their ability to grow on YCB-SMC medium. Yeast strains with an increased β-lyase activity grew rapidly because of their ability to release ammonium from SMC in comparison to others, and allowed for the easy isolation and differentiation of yeasts with promising properties in oenology, or another field, for aromatic thiol release. The selective medium was also helpful for the discrimination between those S. cerevisiae strains, which present a common 38-bp deletion in the IRC7 sequence (present in around 88% of the wild strains tested and are likely to be less functional for 4-mercapto-4-methylpentan-2-one (4MMP) production), and those S. cerevisiae strains homozygous for the full-length IRC7 allele. The medium was also helpful for the selection of non-Saccharomyces yeasts with increased β-lyase activity. Based on the same medium, a highly sensitive, reproducible and non-expensive GC–MS method for the evaluation of the potential volatile thiol release by different yeast isolates was developed.
Unravelling the interactions among microbial populations found in activated sludge with incidence on biofilm formation
(Oxford University Press, 2016-09) Liébana, Raquel; Arregui García-Rovés, Lucía; Santos de la Sen, Antonio; Murciano Cespedosa, Antonio; Marquina Díaz, Domingo; Serrano Barrero, Susana Lourdes
Microorganisms colonize surfaces and develop biofilms through interactions not yet thoroughly understood, with important implications in water and wastewater systems. This study has investigated the interactions between N-acyl homoserine lactone (AHL)-producing bacteria, yeasts and protists, and their contribution to biofilm development. Sixty-one bacterial strains were isolated from activated sludge and screened for AHL production, with Aeromonas sp. found to be the dominant AHLproducer. Shewanella xiamenensis, Aeromonas allosaccharophila, Acinetobacter junii and Pseudomonas aeruginosa recorded the highest adherence capabilities, with S. xiamenensis being the most effective in surface colonization. Additionally, highly significant interactions (i.e., synergic or antagonistic) were described for dual and multistrain mixtures of bacterial strains (P. aeruginosa, S. xiamenensis, A. junii and P. stutzeri), as well as for strongly adherent bacteria co-cultured with yeasts. In this last case, the adhered biomass in co-cultures was lower than the monospecific biofilms of bacteria and yeast, with biofilm observations by microscopy suggesting that bacteria had an antagonist effect on the whole or part of the yeast population. Finally, protist predation by Euplotes sp. and Paramecium sp. on A. hydrophila biofilms not only failed to reduce biofilm formation, but also recorded unexpected results leading to the development of aggregates of high density and complexity.
High potential of Pichia kluyveri and other Pichia species in wine technology
(MDPI, 2021-01-21) Vicente Sánchez, Javier; Calderón, Fernando; Santos de la Sen, Antonio; Marquina Díaz, Domingo; Benito, Santiago
The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.
Phenotypic and transcriptional study of the antimicrobial activity of silver and zinc oxide nanoparticles on a wastewater biofilm-forming Pseudomonas aeruginosa strain
(Elsevier, 2022-02-24) Celis Rodríguez, Miguel de; Belda Aguilar, Ignacio; Marquina Díaz, Domingo; Santos de la Sen, Antonio
The extensive use of nanoparticles (NPs) in industrial processes makes their potential release into the environment an issue of concern. Ag and ZnO NPs are among the most frequently used NPs, potentially reaching concentrations of 1–4 and 64 mg/kg, respectively, in Wastewater Treatment Plants (WWTPs), with unknown effects over microbial populations. Thus, we examined, in depth, the effect of such NPs on a P. aeruginosa strain isolated from a WWTP. We evaluated the growth, ROS production and biofilm formation, in addition to the transcriptomic response in presence of Ag and ZnO NPs at concentrations potentially found in sewage sludge. The transcriptomic and phenotypic patterns of P. aeruginosa in presence of Ag NPs were, in general, similar to the control treatment, with some specific transcriptional impacts affecting processes involved in biofilm formation and iron homeostasis. The biofilms formed under Ag NPs treatment were, on average, thinner and more homogeneous. ZnO NPs also alters the biofilm formation and iron homeostasis in P. aeruginosa, however, the higher and more toxic concentrations utilized caused an increase in cell death and eDNA release. Thus, the biofilm development was characterized by EPS production, via eDNA release. The number of differentially expressed genes in presence of ZnO NPs was higher compared to Ag NPs treatment. Even though the responses of P. aeruginosa to the presence of the studied metallic NPs was at some extent similar, the higher and more toxic concentrations of ZnO NPs produced greater changes concerning cell viability and ROS production, causing disruption in biofilm development.
Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine
(Springer, 2019-08-03) Ruiz Ruiz, Javier; Kiene, Florian; Belda, Ignacio; Fracassetti, Daniela; Marquina Díaz, Domingo; Navascués, Eva; Calderón, Fernando; Benito, Angel; Rauhut, Doris; Santos de la Sen, Antonio; Benito, Santiago
Although there are many chemical compounds present in wines, only a few of these compounds contribute to the sensory perception of wine flavor. This review focuses on the knowledge regarding varietal aroma compounds, which are among the compounds that are the greatest contributors to the overall aroma. These aroma compounds are found in grapes in the form of nonodorant precursors that, due to the metabolic activity of yeasts during fermentation, are transformed to aromas that are of great relevance in the sensory perception of wines. Due to the multiple interactions of varietal aromas with other types of aromas and other nonodorant components of the complex wine matrix, knowledge regarding the varietal aroma composition alone cannot adequately explain the contribution of these compounds to the overall wine flavor. These interactions and the associated effects on aroma volatility are currently being investigated. This review also provides an overview of recent developments in analytical techniques for varietal aroma identification, including methods used to identify the precursor compounds of varietal aromas, which are the greatest contributors to the overall aroma after the aforementioned yeast-mediated odor release.