http://hdl.handle.net/10498/20793 Sat, 07 Nov 2026 16:19:54 GMT 2026-11-07T16:19:54Z http://hdl.handle.net/10498/38352 Fomento de la investigación en estudiantes de Grado a través del artículo científico Romero-Grimaldi, Carmen; Bravo García, Lidia; Torres Sánchez, Sonia; Llorca Torralba, Meritxell; Hidalgo Figueroa, María; Mata Pérez, Concepción; Palazón-Fernández, José Luis; Román Sánchez, Daniel; Schwarz Rodríguez, Mónica; de la Fuente Rodríguez, José Manuel La investigación implica una continua generación de conocimiento que todo estudiante universitario, independientemente del curso en el que se encuentre, debe contemplar. En estudios superiores de Ciencias de la Salud, cada vez son menos los estudiantes mo¬tivados por la carrera investigadora. Algunos autores manifiestan su preocupación por la baja motiva¬ción de los estudiantes por la investigación científica una vez finalizados sus estudios universitarios. Esta situación, puede ser debida a que los profesores asu¬mimos que los estudiantes comprenden o entienden los textos científicos. En este sentido, algunos autores indican la impor¬tancia de incluir talleres o proporcionar herramientas que favorezcan la comprensión de textos científicos. Concretamente en el ámbito de las ciencias de la salud, la evidencia científica y la investigación básica son esenciales en el laborato¬rio y en la práctica clínica, por lo que es fundamental proporcionar herramientas para incitar a los estudian¬tes a involucrase en la investigación y razonar cientí¬ficamente. No obstante, resulta complicado transmitir al alumnado la importancia que la investigación pre¬sentará en su currículo. En el presente trabajo de carácter teórico-práctico y descriptivo, se profundizó en la per¬cepción del estudiante sobre la investigación, se evaluó su grado de motivación hacia la misma y cómo varía tras realizar una intervención educativa utilizando el artículo científico como herramienta clave. En este sentido, los estudiantes reconocen la importancia de la investigación y de leer artículos científicos a lo largo de su trayectoria profesional pese a reconocer que requiere tiempo y esfuerzo y que en muchos casos presentan conocimientos insu¬ficientes para entender un artículo científico. Finalmente, se demostró que una intervención educativa basada en la lectura y el análisis de artí¬culos científicos puede mejorar la percepción que el estudiante presenta por la investigación y aumentar el grado de motivación de los alumnos con respecto a la investigación científica. Wed, 01 Jan 2020 00:00:00 GMT http://hdl.handle.net/10498/38352 2020-01-01T00:00:00Z http://hdl.handle.net/10498/36637 Genetic diversity of yeasts isolated from Eurasian populations of Vitis vinifera ssp Sylvestris (Gmelin) Hegi Cordero Bueso, Gustavo Adolfo; Vigentini, Ileana; Foschino, Roberto; Maghradze, David; Manuel Cantoral, Jesús Vitis vinifera L. ssp. Sylvestris (Gmelin) Hegi is recognized as the dioecious parental generation of today’s cultivars. Climatic change and the arrival in Europe of pathogens and pests have led it to be included on the IUCN Red List of Threatened Species in 1997. At best of our knowledge, no studies on microbial populations of grape-berry surfaces have been done. The present work has been focused on the study of yeast occurrence and diversity on grape-berries collected from wild vines. Final outputs have allowed: i)to obtain precise information about yeast communities; ii) to provide an objective framework for the classification of the broadest range of species according to their extinction risk; iii) to select attractive yeast strains for their biotechnological potential, offering new opportunities to winemakers. Sampling plan was performed in Azerbaijan, Georgia, Italy, Romania and Spain. In all, 3180 yeast colonies were isolated and identified as belonging to 50 species, including Saccharomyces cerevisiae, by 26S rDNA D1/D2 domains and ITS region sequencing. Isolates of S. cerevisiae were also analysed by SSR-PCR obtaining 163 different genotypes. This study highlights the biodiversity potential of pristine environments that still represent a fascinating source to face common problems in winemaking. Sun, 01 Jan 2017 00:00:00 GMT http://hdl.handle.net/10498/36637 2017-01-01T00:00:00Z http://hdl.handle.net/10498/32640 Alcoholes no vínicos para la mejora del desarrollo del velo de flor y de las características sensoriales de los vinos Finos de la D.O. Jerez-Xérèz-Sherry Florido-Barba, Antonio; Cordero Bueso, Gustavo Adolfo; Cantoral Fernández, Jesús Manuel The wines produced in the Jerez-Xérès-Sherry Designation of Origin fall within the category of Fortified Wines, according to Regulation 1308/2013 of the European Parliament, which stipulates that they must be exclusively fortified with wine alcohol, with an acquired alcoholic strength between 95.0% and 96.0%. However, there are other alternative alcohols whose behavior is unknown but could be equally effective in the development of biological aging, with an impact on the final product quality and lower economic costs. This study examines the effect of using malt alcohols, grape pomace, agave, sugarcane, and cereal alcohols, as well as wine alcohols obtained through different distillation methods and at varying alcohol concentrations, for fortifying wines subjected to biological aging. The development of the "flor" yeast veil will be evaluated under each aging condition and isolated and characterized using molecular techniques. Additionally, the base wine fortified with the different alcohols will be monitored and analyzed both physicochemically and organoleptically. Sun, 01 Jan 2023 00:00:00 GMT http://hdl.handle.net/10498/32640 2023-01-01T00:00:00Z http://hdl.handle.net/10498/32638 Taxonomic singularities of the veil of Flor yeasts in Fino Wines from the D.O. Jerez-Xérèz-Sherry Cantoral Fernández, Jesús Manuel; Ruiz Muñoz, Marina; Hernández Fernández, María; Florido-Barba, Antonio; Villanueva Llanes, María de la Paz; Pizzi, Simona; Cordero Bueso, Gustavo Adolfo The veil of “Flor yeasts” are responsible for the biological aging process of wines produced in the D.O. of Jerez and Sanlúcar de Barrameda (Finos and Manzanillas) in the province of Cádiz and Fino in the D.O. Montilla-Moriles in the province of Córdoba, as well as in other wine-growing regions of the world, such as France, South Africa, California, Sardinia or Hungary. The first attempts to classify these flor veil yeasts were based on biochemical assays of sugar assimilation and fermentation. Thus, it was concluded that the yeasts involved in biological aging belonged all to Saccharomyces cerevisiae, distinguishing four subspecies or physiological races: beticus, cheresiensis, montuliensis and rouxii. On the other hand, molecular techniques, which allow the characterization of oenological yeasts and discriminate between the different strains, are usually pulsed field electrophoresis (PFGE), the analysis of the polymorphism for the length of the restriction fragments (RFLP) of mitochondrial DNA, and multiplex PCR of microsatellites. Recent studies in our laboratory show the existence of at least 9 different genotypes of S. cerevisiae veil of flor species, based on the study of microsatellites (SSR-PCR). In addition, we have detected the presence of some species of nonSaccharomyces yeasts not described previously. Sun, 01 Jan 2023 00:00:00 GMT http://hdl.handle.net/10498/32638 2023-01-01T00:00:00Z