María Angélica Ganga Muñoz

Image and video hosting by TinyPic

Académico de Jornada Completa 

Departamento de Ciencia y Tecnología de los Alimentos 
Facultad Tecnológica 
Universidad de Santiago de Chile 

Teléfono: (56) 22718 - 4509 
eMail: angelica.ganga@usach.cl 

Formación Profesional 

  • Doctor en Ciencias Biológicas, Universidad de Valencia, España
  • Licenciada en Bioquímica, Universidad de Santiago de Chile, Chile
  • Bioquímico, Universidad de Santiago de Chile, Chile

Líneas de Investigación o Áreas de Especialización 

  • Biotecnología
  • Microbiología Enológica

Publicaciones Efectuadas Ultimos 5 Años

Molecular and physiological comparison of spoilage wine yeast of different geographic origins  Sangorrín, Marcela; Lopes, Christian; Garcia, Veronica; Saéz, Julieta; Martínez, Claudio; Ganga, M. Angelica. J Appl Microbiol. 2013 Apr;114(4):1066-74. doi: 10.1111/jam.12134. IF: 2,479 IF: 2.386 (2013). Por Microbiology Q3, Numero de citas 2015 = 1

Gene expression of specific enological traits in wine fermentation. Martinez, C., Garcia, V., Gonzalez, D., Jara, M., Aguilera, M., Ganga, M.A. (2013) E. J. Biotech. 16:        DOI: 102225/vol16-issue4-fulltext-8. IF 0,681. Numero de citas 2015=0

The effect of hydroxycinnamic acids on growth and H+-ATPase activity of the wine spoilage yeast Dekkera bruxellensis. (2013) Godoy, L., Varela, J., Martínez C and Ganga, MA African Journal of Microbiology research 7: 5300 -5305. IF: 2011 Impact Factor : 0.539. No cuartil

Role of gene ICY1 of Saccharomyces cerevisiae in nitrogen consumption during alcoholic fermentation. Garcia, V., Ganga, A., Martinez, C (2013) Yeast: 30:207- 207. Numero de citas 2015=0.

The ICY1 gene from Saccharomyces cerevisiae affects nitrogen consumption during alcoholic fermentation. Martínez, C.,  Contreras, A., Aguilera, O., Ganga, M.A.,  García, V., (2014). Electronic Journal Biotechnology. 17: 150-155.  https://doi.org/10.1016/j.ejbt.2014.04.006 IF 0,681. No cuartil. Número de citas 2015=1

Identification of the Dekkera bruxellensis phenolic acid decarboxylase (PAD) gene responsable for wine spoilage. Godoy, L., García, V., Peña, R., Martinez C., Ganga, MA. Food Control (2014) 45: 81-85. https://doi.org/10.1016/j.foodcont.2014.03.041  IF: 2.819 (2013). Por Food Q1. Numero de citas 2015=0

Draft genome sequence and transcriptome analysis of the wine spoilage yeast dekkera bruxellensis Lamap2480 provides insights into genetic diversity, metabolism and survival Ganga, Maria Angelica; Valdes, Jorge; Tapia, Paz; Cepeda, Victoria; Varela, Javier; Godoy, Liliana; Cubillos, Francisco; Silva, Evelyn; Martínez, Claudio. (2014) FEMS Letter 361: 104-106. DOI: 10.1111/1574-6968.12630  IF: 3.341 (2013), Numero de citas 2015=0

Comparison of the p-coumaric acid effect on the behavior of Brettanomyces bruxellensis using synthetic and natural wine.  Coronado, P., Aguilera, S., Carmona, L., Godoy, L., Martínez, C. and Ganga, M. A. Antoine van Leeuwenhoek  107: 1217-1223. DOI10.1007/s10482-015-0413-7. IF: Impact Factor; 1.806 (2014). Por Food Q1. Numero de citas (2015)=0

Relation between coumarate decarboxylase and vinylpheno reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under wine like conditions. M.E. Sturm, M. Assof, M. Fanzone, C. Martinez, M.A. Ganga, V. Jofré, M.L. Ramirez, M. Combina. 2015. International Journal of Food Microbiology, 206:51-55. doi:10.1016/j.ijfoodmicro.2015.04.023. IF: 3,16 (2015). Por food Q1. Numero de citas 2015 =0

Comparative proteome analysis of Brettanomyces bruxellensis under hydroxycinnamic acid growth. Lourdes Carmona, Javier  Varela; Liliana Godoy,  Maria Angelica Ganga. (2016) Electronical Journal Biotechnology 23: 37-43

http://dx.doi.org/10.1016/j.ejbt.2016.07.005. IF:1,403 (2016). For Applied Microbiology and Biotechnology Q3 (2015). Citas. 0 2016

Comparative transcriptome assembly and genome-guided profiling for Brettanomyces bruxellensis LAMAP2480 during p-coumaric acid stress.  Godoy, L., Vera-Wolf, P., Martinez, C., Ugalde, J., Ganga, MA (2016) Scientific Reports 6, Article number: 34304.   doi:10.1038/srep34304. IF: 5,22 (2015) Q1 (multidiciplinary). Citas 0 2016

Identification of a second PAD1 in Brettanomyces bruxellensis LAMAP2480. Gonzalez, C., Godoy, L., Ganga, MA (2017) Antonie van Leeuwenhoek. 110(2):291-296 IF: 1,944 (2015). Q2 Microbiology. Citad 0 2016.

Evaluation of antimicrobial activity from native wine yeast agains food industry pathogenic microorganisms. Acuña-Fontecilla, A., Silva-Moreno, E., Ganga, MA:, Godoy, L. (2017). CyTA Journal of Food (http://dx.doi.org/10.1080/19476337.2017.1297961). Q2 Industrial and Manufacturing  Engineering.

Genomics perspectives on the metabolism, survival strategies and biotechnological applications of Brettanomyces bruxellensis LAMAP2480. Godoy, L., Moreno, E., Mardones, W., Guzman, E., Cubillos, F., Ganga, A. (2017). Journal of Molecular Microbiology and Biotechnology 27:147-158, IF 2,13 (2016).  Q1

Determination of Effects of Genetic Diversity of Oenococcus oeni and Physicochemical Characteristicson Malolactic Fermentation Across Chilean Vineyards,using Multivariate Methods (2018). Toledo, M., Armijo, P., Godoy, L., Saavedra, J., Ganga, MA.  Journal of Pure and Applied Microbiology 12(1), IN PRESS. IF=0,17 (2017).  Q4 Microbiology.

Campos Electromagnéticos No Ionizantes para la Inocuidad Alimentaria. Rodríguez, A., Godoy, L., Ganga, MA (2018). CIT.  IF= Información Tecnológica In press. Q2 Industrial and Manufacturing Engineering