profesores enero 2018b

A B C D E F G H I J K L M N Ñ O P Q R S T U V W X Y Z

Liliana Godoy


TÍTULO Y GRADO ACADÉMICO:

  • Bioquímico, Universidad de Santiago de Chile. 2006.
  • Ph.D. en Ciencia y Tecnología de los Alimentos, Universidad de Santiago de Chile. 2013.

PUBLICACIONES DESTACADAS:
  • Lorca G., Uribe S., Martinez C., Godoy L. & Ganga M.A. 2018. Screening of native S. cerevisiae strains in the production of Pajarete wine: a tradition of Atacama Region, Chile. Journal of Wine Research, DOI: 10.1080/09571264.2018.1465900.
  • Toledo M.S., Armijo P., Godoy L., Saavedra J., and Ganga MA. 2018. Determination of Effects of Genetic Diversity of Oenococcus oeni and Physicochemical Characteristics on Malolactic Fermentation Across Chilean Vineyards, using Multivariate Methods. Journal of Pure and Applied Microbiology 12(1):15-21.
    Disponible
    http://www.microbiologyjournal.org/determination-of-effects-of-genetic-diversity-of-oenococcus-oeni-and-physicochemical-characteristics-on-malolactic-fermentation-across-chilean-vineyards-using-multivariate-methods/
  • Godoy L, Ganga A. Use of yeast as a method of biological control. 2017. Appl Food Sci J. 1(1):6-7.
  • Acuña-Fontecilla A, Silva-Moreno E, Ganga MA, Godoy L. 2017. Evaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms. CyTA - Journal of Food. 15(3):457-465.
  • Godoy L, Silva-Moreno E, Mardones W, Guzman D, Cubillos FA, Ganga MA.2017. Genomics perspectives on the metabolism, survival strategies and biotechnological applications of Brettanomyces bruxellensis LAMAP2480. Journal of Molecular Microbiology and Biotechnology. 27: 147-158.
  • Gonzalez C, Godoy L, Ganga MA. 2017. Identification of a second PAD1 in Brettanomyces bruxellensis LAMAP24280. Antonie Van Leeuwenhoek. 110(2):291-296.
  • Godoy L, Vera-Wolf P, Martinez C, Ugalde JA, Ganga MA. 2016. Comparative transcriptome assembly and genome-guided profiling for Brettanomyces bruxellensis LAMAP2480 during p-coumaric acid stress. Scientific Reports 6 34304.
    Disponible
    https://www.nature.com/articles/srep34304
  • Carmona L, Varela J, Godoy L, Ganga MA. 2016 Comparative proteome analysis of Brettanomyces bruxellensis under hydroxycinnamic acid growth. Electronic Journal of Biotechnology 23(5) 37-43.
  • Coronado, P., Aguilera, S., Carmona, L., Godoy, L., Martínez, C., & Ganga, M. A. (2015). Comparison of the behaviour of Brettanomyces bruxellensis strain LAMAP L2480 growing in authentic and synthetic wines. Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology 107(5): 1217-1223.
  • Godoy L, García V, Peña R, Martínez C, Ganga MA. 2014. Identification of the Dekkera bruxellensis phenolic acid decarboxylase (PAD) gene responsible for wine spoilage. Food Control. 45:81-86.
  • Valdes J, Tapia P, Cepeda V, Varela J, Godoy L, Cubillos F, Silva E, Martinez C, Ganga MA. 2014. Draft genome sequence and transcriptome analysis of the wine spoilage yeast Dekkera bruxellensis LAMAP2480 provides insights in to genetic diversity, metabolism and survival. FEMS Microbiology Letters 361(2):104-106.
PROYECTOS:

  • 2013-2016 Evaluación de la respuesta de Dekkera bruxellensis a ácidos débiles y análisis comparativo de la expresión génica. FONDECYT POSTDOCTORADO 3140083. Investigador principal.