ListarDepartamento de Química Inorgánica e Ingeniería Química por tema "Acetic acid bacteria"
Mostrando ítems 1-8 de 8
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Acetic acid bacteria: features and impact in bio-applications
(PAGEPress, 2013) -
Biotechnologically relevant features of gluconic acid production by acetic acid bacteria
(PAGEPress, 2017)The many uses of gluconic acid and some of its salts are arousing increasing interest in these compounds and in their production levels. Although gluconic acid and gluconates can be obtained chemically, they are currently ... -
Gluconic acid: Properties, production methods and applications—An excellent opportunity for agro-industrial by-products and waste bio-valorization
(Elsevier, 2016)Agro-industrial by-products and wastes pose serious, widespread problems with considerable economic and environmental consequences in developed countries. However, many of the by-products contain large amounts of sugars ... -
Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry
(MDPI, 2024)Acetic acid bacteria (AAB) and other members of the complex microbiotas, whose activity is essential for vinegar production, display biodiversity and richness that is difficult to study in depth due to their highly selective ... -
Improvement of vinegar processing through integrated study of the microbiome and metabolome
(Universidad de Córdoba, UCOPress, 2023)Introduction and Thesis motivation: The industrial elaboration of vinegar is performed from an alcoholic medium in which a mixed culture of acetic acid bacteria (AAB) is used to carry out a biotransformation process of ... -
Latest trends in industrial vinegar production and the role of acetic acid bacteria: classification, metabolism, and applications—a comprehensive review
(MDPI, 2023)Vinegar is one of the most appreciated fermented foods in European and Asian countries. In industry, its elaboration depends on numerous factors, including the nature of starter culture and raw material, as well as the ... -
Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review
(Wiley, 2024)Vinegar and related bioproducts containing acetic acid as the main component are among the most appreciated fermented foodstuffs in numerous European and Asian countries because of their exceptional organoleptic and ...