Listar Departamento de Química Inorgánica e Ingeniería Química por autor "0834d0fa-75da-45b7-a309-4fc70c221c89"
Mostrando ítems 1-6 de 6
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Biotechnologically relevant features of gluconic acid production by acetic acid bacteria
García García, Isidoro; Cañete Rodríguez, Ana María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; Ehrenreich, Armin; Liebl, Wolfgang; García-Martínez, Teresa; Mauricio, Juan C. (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 ... -
Desarrollo de lecciones sobre reactores químicos y biológicos en la plataforma Moodle
Santos-Dueñas, Inés María; García García, Isidoro; García Mauricio, Juan Carlos; Rodríguez Pascual, Alejandro; Jiménez Alcaide, Luis; Ramos, José; Moreno Vigara, Juan; Cañete Rodríguez, Ana María; Domínguez-Robles, J.; Sánchez Serrano, Rafael; González Granados, Zoilo; Varo Sánchez, María Rosario; Ramos Moreno, Laura; Moreno-García, Jaime; García-Martínez, Teresa; Espinosa, E. (UCOPress, 2018)En este proyecto docente se han desarrollado una serie de actividades académicamente dirigidas dedicadas a los reactores químicos y biológicos, en concreto, se ha empleado una herramienta denominada lección que se encuentra ... -
Free amino acids, urea and ammonium ion contents for submerged wine vinegar production: influence of loading rate and air-flow rate
Álvarez Cáliz, Carmen María; Santos-Dueñas, Inés María; Cañete Rodríguez, Ana María; García-Martínez, Teresa; Mauricio, Juan C.; García García, Isidoro (PAGEPress, 2012)The nitrogen source for acetic acid bacteria is important during the vinegar making process. There can be great variation in the final result according to the specific source, the total nitrogen availability and the ... -
Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry
Román Camacho, Juan Jesús; Mauricio, Juan C.; Sánchez-León, Irene; Santos-Dueñas, Inés María; Fuentes-Almagro, Carlos; Amil-Ruiz, Francisco; García-Martínez, Teresa; García García, Isidoro (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 ... -
Latest trends in industrial vinegar production and the role of acetic acid bacteria: classification, metabolism, and applications—a comprehensive review
Román Camacho, Juan Jesús; García García, Isidoro; Santos-Dueñas, Inés María; García-Martínez, Teresa; Mauricio, Juan C. (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
Román Camacho, Juan Jesús; García Mauricio, Juan Carlos; Santos-Dueñas, Inés María; García-Martínez, Teresa; García García, Isidoro (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 ...