Ángel De La Cruz Pech-Canul

By Rosa Lidia Solís-Oviedo, Víctor Monteon, Ruth López and Ángel de la Cruz Pech-Canul

The close parasite-host relationship involves different aspects such as the biochemical, physiological, morphological, and immunological adaptations. Studies on parasite-host interaction have provided a myriad of information about its biology and have established the building blocks for the development of new drug therapies to control the parasite. Several mechanisms for the parasite invasion have been proposed through in vivo or in vitro experimental data. Since the first histological studies until the studies on the function/structure of the involved molecules, this complex interaction has been roughly depicted. However, new recent strategies as genetic and proteomic approaches have tuned knowledge on how the host reacts to the parasite and how the parasite avoids these host’s reactions in order to survive.

Part of the book: Chagas Disease

By Ángel De La Cruz Pech-Canul, David Ortega, Antonio Garcia-Triana and Rosa Lidia Solís-Oviedo

Baking and brewing are among the oldest bioprocesses refined by human societies. Both fermentative processes have successfully used domesticated strains of Saccharomyces cerevisiae in their process as the biocatalyst throughout their evolution. However, the dominance of S. cerevisiae has limited the capability for diversification of many organoleptic properties of the final product, such as aroma and flavours. The use of non-Saccharomyces yeasts can be an enormous source of opportunities for innovation in both fermentative processes. Torulaspora delbrueckii is a ubiquitous yeast species, and numerous strains have been isolated from many different bioprocesses. The strains of T. delbrueckii, once considered microbial contamination, have recently shown several advantages over S. cerevisiae strains, including higher ethanol tolerance; better capabilities to consume wort sugars; higher resistance to hop/pH/osmotic stress; and freeze-thaw resistance, among others. This chapter aims to present a comprehensive review of frontier research on T. delbrueckii regarding its potential and prospects for the baking and brewing industries.

Part of the book: Frontiers and New Trends in the Science of Fermented Food and Beverages