Fermentative biotechnology: Industrial yeasts

Currently, the bakery sector faces important challenges within a scenario of continued loss of turnover and modification of distribution channels. This requires an important scientific-technical effort to implement the use of new raw materials, ingredients and microbial initiators that naturally provide unique properties and obtain maximum use in the design of innovative products. Accordingly, our group has focused its research in both applied aspects and basic research around the sphingolipid (SLs) regulatory mechanisms, and aims to take advantage of laboratory adaptive evolution strategies to improve technologically important yeast traits. Hence, our group would open new avenues in the end-uses of yeast-based biomass creating a more robust industry and providing higher quality products according with consumer demands and improving health through diet.