ABSTRACT
El trabajo editorial casi nunca es visible en la cadena de la transmisión del conocimiento; sin embargo, es una tarea ardua, exhaustiva y precisa, en la evaluación, selección, producción y distribución del material científico, además de su difusión y marketing. Es por ello que en los siguientes párrafos se explicará, de manera sencilla, cómo es que el saber científico se construye, difunde y crea un nuevo saber, gracias a las editoriales y sus profesionales. Todo esfuerzo creador en el área de la ciencia debe tener constancia mediante un escrito, por ende, el objetivo del trabajo fue resumir el proceso de la creación del artículo científico desde la recepción del manuscrito hasta su publicación. Para ello se utilizó el método de la revisión narrativa. El artículo científico, como procedimiento individual o gremial para la difusión del desarrollo e innovación, ha sido el más empleado para mostrar el conocimiento novedoso, conservar el más antiguo y lograr que la información llegue a sus destinatarios, los cuales no necesariamente son generadores del saber humano, pero sí difusores. La descripción, evaluación y divulgación de la ciencia (socialización de la ciencia) ha sido un aspecto esencial en el desarrollo tecno-científico, que cuenta con medios certificados (revistas científicas) para acreditar y validar el conocimiento que se ha generado, o está en proceso, en un campo determinado, período de tiempo y región específicos.
Editorial work is almost never visible in the knowledge transmission chain; however, it is an arduous, exhaustive and precise task, in evaluating, selecting, producing and distributing scientific material, as well as its dissemination and marketing. That is why the following paragraphs will explain, in a simple way, how scientific knowledge is built, disseminated and creates new knowledge, thanks to publishers and their professionals. Every creative effort in the area of science must be recorded in writing, therefore, the objective of the work was to summarize the process of creating the scientific article since the reception of the manuscript to its publication; to this end, the narrative review method was used. The scientific article, as an separate or union procedure for the dissemination of development and innovation, has been the most used to show new knowledge, to preserve the first and to ensure that the information reaches its recipients, who are not necessarily generators of human knowledge, but diffusers. The description, evaluation and dissemination of science (socialization of science) has been an essential aspect in the techno-scientific development, which has certified means (scientific journals) to accredit and validate the knowledge that has been generated, or it is in progress, in a certain field, a given period and a specific region.
ABSTRACT
Abstract Stress tolerance is a key attribute that must be considered when using yeast cells for industrial applications. High temperature is one factor that can cause stress in yeast. High environmental temperature in particular may exert a natural selection pressure to evolve yeasts into thermotolerant strains. In the present study, three yeasts (Saccharomyces cerevisiae, MC4, and Kluyveromyces marxianus, OFF1 and SLP1) isolated from hot environments were exposed to increased temperatures and were then compared with a laboratory yeast strain. Their resistance to high temperature, oxidative stress, and antioxidant response were evaluated, along with the fatty acid composition of their cell membranes. The SLP1 strain showed a higher specific growth rate, biomass yield, and biomass volumetric productivity while also showing lower duplication time, reactive oxygen species (ROS) production, and lipid peroxidation. In addition, the SLP1 strain demonstrated more catalase activity after temperature was increased, and this strain also showed membranes enriched in saturated fatty acids. It is concluded that the SLP1 yeast strain is a thermotolerant yeast with less oxidative stress and a greater antioxidant response. Therefore, this strain could be used for fermentation at high temperatures.