Listar Departamento de Química Inorgánica e Ingeniería Química por autor "bbab1345-1b9e-4707-9c6f-606e3cda6151"
Mostrando ítems 1-4 de 4
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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 ... -
Improvement of vinegar processing through integrated study of the microbiome and metabolome
Román Camacho, Juan Jesús (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
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 ...