profesores-FAIF-enero 2020

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:
  • Al-Sharify,Z., Maleka, M., Onyeaka., H., Maleke, M., Maolloum., A., Godoy, L., Meskini, M., Rezghi Rami., M., Ahmadi., S., Al-Najjar, S., Al-Sharify, N.,Ghosh, S. (2022). Propolis efficacy on SARS-COV viruses: A comprehensive review. Environmental Science and Pollution Research. 29(39): 58628–58647.
  • Reyes-Bravo,P., Acuña-Fontecilla, A., Rosales, IM and Godoy. L. 2022. Non-conventional yeasts as biocontrol agents against fungal pathogens related to postharvest diseases. Sydowia-International Journal of Mycology. 74: 71–78.
  • Catrileo, D., Moreira, S., Ganga, MA and Godoy, L. 2021. Effect of light and p-coumaric acid on the growth and expression of genes related to oxidative stress in Brettanomyces bruxellensis LAMAP2480. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2021.747868.
  • Catrileo, D., Acuña-Fontecilla, A and Godoy, L. 2020. Adaptive Laboratory Evolution of Native Torulaspora delbrueckii YCPUC10 with Enhanced Ethanol Resistance and Evaluation in Co-inoculated Fermentation. Frontiers in Microbiology. doi:10.3389/fmicb.2020.595023.
  • Rodriguez, A., Ganga, MA and Godoy, L. 2018. Non-Ionizing Electromagnetic Fields for Food Safety. Inf. Tecnol. 29(3):229-235. DOI:10.4067/S0718-07642018000300229. Link publicación.
  • 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. Link publicación
  • 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. Link publicación
  • 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.
  • Valdes, J., Tapia, P., Cepeda, V., Varela, J., Godoy, L., Cubillos, F., Silva, E., Martinez, C. and Ganga. M. (2014) Draft genome sequence and transcriptome analysis of the wine spoilage yeast Dekkera bruxellensis LAMAP2480 provides insights into genetic diversity, metabolism and survival. FEMS Microbiology Letters 361(2) DOI:10.1111/1574-6968.12630.
  • Godoy, L., García, V., Peña, R., Martínez, C. and Ganga, M.A. (2014). Identification of the Dekkera bruxellensis phenolic acid decarboxylase (PAD) gene responsible for wine spoilage. Food Control.41:81-86.
  • Godoy, L., Varela, J., Martínez, C and Ganga, M (2013). The effect of hydroxycinnamic acids on growth and H+ATPase activity of the wine spoilage yeast Dekkera bruxellensis. Afr J Microbiol Res. 7(47): 5300-5305.

Capítulos de Libro

  • Ghosh, S., Godoy, L., Anchang, K. Y., Achilonu, C. C., & Gryzenhout, M. (2021). Fungal Cellulases: Current Research and Future Challenges. Industrially Important Fungi for Sustainable Development, 263-298.
  • Godoy, L, Acuña-Fontecilla, A. and Catrileo, D. 2020. Formation of Aromatic and Flavor Compounds in Wine: A Perspective of Positive and Negative Contributions of Non-Saccharomyces Yeasts. In F. Cosme, F. M. Nunes and L. Filipe-Ribeiro eds. Winemaking - Stabilization, Aging Chemistry and Biochemistry [Working Title]. IntechOpen, 1-23 ISBN 978-1-83962-575-6.
PROYECTOS:

  • 2022-2024. Desarrollo de un producto fungicida basado en compuestos volátiles orgánicos (VOCs) de origen biológico, con actividad de amplio espectro y aplicación preventiva en suelo. CORFO 22CVC-206537. Investigadora Principal.
  • 2021-2025. Nitrogen-use efficiency improvement in tomato crops through the action of yeasts on nitrogen uptake, assimilation, and translocation mechanisms. Fondecyt Regular 1210422. Co-Investigadora.
  • 2019-2021. Desarrollo de una mezcla de bacteriófagos líticos como agentesbiocontroladores de la mancha angular de las básicas. Fondef ID18110187. Co-Investigadora.
  • 2019-2020 Implementación de un lector multimodal para investigación en bioingeniería. FONDEQUIP, EQM190070. Investigador Asociado.
  • 2019-2020. Modeling metabolic interactions of infant gut microbes during consumption of human milk oligosaccharides. Concurso de Investigación Interdisciplinaria VRI-UC. Co-Investigadora.
  • 2018-2021. Torulaspora delbrueckii, a non-conventional yeast: improving oenological potential through adaptive evolution strategies 11180979. Fondecyt de Iniciación-Conicyt. Investigadora Principal.
  • 2018-2020. Fortalecimiento para el estudio interdisciplinario a través del análisis proteómico y cuantificación de metabolitos producidos por microrganismos de importancia en la industria alimentaria a través de la adquisición de un sistema UHPLC MS/MS. FONDEQUIP, EQM180076. Institución Externa. Co-investigadora.
  • 2018-2019. Red nacional e internacional para el estudio de la microbiología de alimentos (RIMA-USACH). Co-investigadora.
  • 2018-2019. Estudio del efecto de la concentración de etanol sobre la expresión de genes en la levadura contaminante de vinos Brettanomyces bruxellensis. DICYT-USACH. Co-investigadora.
  • 2013-2016 Evaluación de la respuesta de Dekkera bruxellensis a ácidos débiles y análisis comparativo de la expresión génica. FONDECYT POSTDOCTORADO 3140083. Investigador principal.