María Ignacia Montemayor

María Ignacia Montemayor

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María Ignacia Montemayor

Research Centre of Vine and Wine Related Science (ICVV-CSIC), Scientific and Technical Complex of the University of La Rioja, Logroño 26006, Spain

Research Focus & Metrics

Academic Career Length

17Years (2010-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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11 March 2013 in Marine Drugs
Verified
Journal Article
Open access
PDF file
Jose Antonio VazquezJose Antonio Vazquez
Jose Antonio Vazquez
Isabel AmadoIsabel Amado
Isabel Amado
MMMaría Ignacia Montemayor
María Ignacia Montemayor
JFJavier Fraguas
Javier Fraguas
MGMaría Del Pilar González
María Del Pilar González
MMMiguel Anxo Murado
Miguel Anxo Murado
In the last decade, an increasing number of glycosaminoglycans (GAGs), chitin and chitosan applications have been reported. Their commercial demands have been extended to different markets, such as cosmetics, medicine, biotechnology, food and textiles. Marine wastes from fisheries and aquaculture are susceptible sources for polymers but optimized processes for their recovery and production must be developed to satisfy such necessities. In the present work, we have reviewed different alternatives reported in the literature to produce and purify chondroitin sulfate (CS), hyaluronic acid (HA) and chitin/chitosan (CH/CHs) with the aim of proposing environmentally friendly processes by combination of various microbial, chemical, enzymatic and membranes strategies and technologies.

1 January 2010 in Microbial Cell Factories
Verified
Journal Article
Open access
PDF file
Jose Antonio VazquezJose Antonio Vazquez
Jose Antonio Vazquez
MMMaria I Montemayor
Maria I Montemayor
JFJavier Fraguas
Javier Fraguas
MMMiguel A Murado
Miguel A Murado
Hyaluronic acid is one of the biopolymers most commonly used by the pharmaceutical industry. Thus, there is an increasing number of recent works that deal with the production of microbial hyaluronic acid. Different properties and characteristics of the fermentation process have been extensively optimised; however, new carbon and protein sources obtained from by-products or cheap substrates have not yet been studied.