Listar Departamento de Química Inorgánica e Ingeniería Química por autor "6b958081-a06c-4129-812b-f6ecd2e8c419"
Mostrando ítems 1-20 de 20
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Acetic acid bacteria: features and impact in bio-applications
García García, Isidoro; Gullo, María (PAGEPress, 2013) -
An approach for estimating the maximum specific growth rate of Gluconobacter japonicus in strawberry purée without cell concentration data
Cañete Rodríguez, Ana María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; Torija-Martínez, María J.; Mas, Albert; García García, Isidoro (Elsevier, 2016)The estimation of the maximum specific growth rate ( max) for non-readily culturable bacteria, growing on complex media containing suspended solids, is a difficult task considering the important problems in obtaining ... -
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 ... -
Estimating the mean acetification rate via on-line monitored changes in ethanol during a semi-continuous vinegar production cycle
García García, Isidoro; Cantero-Moreno, Domingo; Jiménez-Ot, Carlos; Baena Ruano, Silvia; Jiménez Hornero, Jorge; Santos-Dueñas, Inés María; Bonilla-Venceslada, José L.; Barja, Françoise (Elsevier, 2007)A simple, fast method for estimating the mean rate of biological oxidation in a typical semi-continuous wine vinegar production cycle was developed. The method involves on-line monitoring changes in ethanol concentration ... -
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 ... -
Gluconic acid: Properties, production methods and applications—An excellent opportunity for agro-industrial by-products and waste bio-valorization
Cañete Rodríguez, Ana María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; Ehrenreich, Armin; Liebl, Wolfgang; García García, Isidoro (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
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 ... -
Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process
Baena Ruano, Silvia; Jiménez-Ot, Carlos; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; Bonilla-Venceslada, José L.; Álvarez Cáliz, Carmen María; García García, Isidoro (Wiley, 2010)BACKGROUND: The acetification process needs an overall study of the variables influencing it in order to establish their optimum values. Based on industrial experience and available literature, including a recently proposed ... -
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 ... -
Modeling and optimization of acetic acid fermentation: A polynomial-based approach
Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; Cañete Rodríguez, Ana María; García García, Isidoro (Elsevier, 2015)Vinegar production is a typical bioprocess in the scope of the agrifood industry. Its optimization requirescareful modeling which has so far been addressed by using mainly unstructured first principles models. Because of ... -
Modelling Acetification with Artificial Neural Networks and Comparison with Alternative Procedures
Jiménez Hornero, Jorge; Santos-Dueñas, Inés María; García García, Isidoro (MDPI, 2020)Modelling techniques allow certain processes to be characterized and optimized without the need for experimentation. One of the crucial steps in vinegar production is the biotransformation of ethanol into acetic acid by ... -
Modelling of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors
Álvarez Cáliz, Carmen María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; García García, Isidoro (MDPI, 2020)In the scope of a broader study about modelling wine acetification, the use of polynomial black-box models seems to be the best choice. Additionally, the use of two serially arranged bioreactors was expected to result in ... -
Modelling of wine vinegar acetification bioreactor: Global sensitivity analysis and simplification of the model
Jiménez Hornero, Jorge; Santos-Dueñas, Inés María; García García, Isidoro (Elsevier, 2022)First-principles models of any process usually describe its complex underlying mechanisms using differential and algebraic equations including several unknown parameters, whose values must be normally estimated from ... -
Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors
Álvarez Cáliz, Carmen María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; García García, Isidoro (MDPI, 2021)In the scope of a broader study about wine acetification, previous works concluded that using a single bioreactor hindered simultaneously reaching high productivities with high substrate consumption and the use of two ... -
Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry purée into gluconic acid
Cañete Rodríguez, Ana María; Santos-Dueñas, Inés María; Torija-Martínez, María J.; Mas, Albert; Jiménez Hornero, Jorge; García García, Isidoro (Elsevier, 2015)Strawberry surpluses, which may account for about 20% of the whole production, could bean example of what is happening with other fruits. This surplus is largely transformed intostrawberry purée which, although is especially ... -
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 ... -
Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid
Cañete Rodríguez, Ana María; Santos-Dueñas, Inés María; Jiménez Hornero, Jorge; Torija-Martínez, María J.; Mas, Albert; García García, Isidoro (Elsevier, 2016)Modern societies produce massive surpluses of food, by-products and wastes that increase the interest for their revalorization. This work examines the use of a culture of Gluconobac-ter japonicus CECT 8443, without pH ... -
Structural identifiability of a model for the acetic acid fermentation process
Jiménez Hornero, Jorge; Santos-Dueñas, Inés María; García García, Isidoro (Elsevier, 2008)Modelling has proved an essential tool for addressing research into biotechnological processes, particularly with a view to their optimization and control. Parameter estimation via optimization approaches is among the major ... -
Third International Conference on Acetic Acid Bacteria Vinegar and other products. Cordoba, Spain 17-20 April 2012
García García, Isidoro (PAGEPress, 2012)