Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry

Autor: Juan J. Román-Camacho, Juan C. Mauricio, Irene Sánchez-León, Inés M. Santos-Dueñas, Carlos A. Fuentes-Almagro, Francisco Amil-Ruiz, Teresa García-Martínez, Isidoro García-García

Publikováno v: Molecules, Vol 29, Iss 11, p 2548 (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 culture conditions. In re

Externí odkaz: https://doaj.org/article/03e53966eba043c7976c44e1184b159e

Combining omics tools for the characterization of the microbiota of diverse vinegars obtained by submerged culture: 16S rRNA amplicon sequencing and MALDI-TOF MS

Autor: Juan J. Román-Camacho, Isidoro García-García, Inés M. Santos-Dueñas, Armin Ehrenreich, Wolfgang Liebl, Teresa García-Martínez, Juan C. Mauricio

Publikováno v: Frontiers in Microbiology, Vol 13 (2022)

Vinegars elaborated in southern Spain are highly valued all over the world because of their exceptional organoleptic properties and high quality. Among the factors which influence the characteristics of the final industrial products, the composition

Externí odkaz: https://doaj.org/article/da6bf15acc1848ff9352986dd1cc0467

Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in

Autor: Juan J, Román-Camacho, Juan C, Mauricio, Inés M, Santos-Dueñas, Teresa, García-Martínez, Isidoro, García-García

Publikováno v: Frontiers in microbiology. 13

The industrial production of vinegar is carried out by the activity of a complex microbiota of acetic acid bacteria (AAB) working, mainly, within bioreactors providing a quite specific and hard environment. The "omics" sciences can facilitate the ide

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::044b52ec72c94349689752b4ff5a4f61
https://pubmed.ncbi.nlm.nih.gov/35572698

Modelling of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors

Autor: Jorge E. Jiménez-Hornero, Carmen Álvarez-Cáliz, Inés M. Santos-Dueñas, Isidoro García-García

Publikováno v: Applied Sciences 10(24), 9064 (2020)
Helvia: Repositorio Institucional de la Universidad de Córdoba
Universidad de Córdoba
Applied Sciences
Volume 10
Issue 24
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Applied Sciences, Vol 10, Iss 9064, p 9064 (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 increased overall acetic acid

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::937ce88c6e8c4af6c10e996611b09a33
http://hdl.handle.net/10396/20918

Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach

Autor: Isidoro García-García, Juan J. Román-Camacho, Juan C. Mauricio, Teresa García-Martínez, Inés M. Santos-Dueñas

Publikováno v: Food Microbiology. 98:103799

Vinegar is elaborated using a semi-continuous submerged culture of a complex microbiota of acetic acid bacteria. The genus Komagataeibacter provides much of the proteins of the metaproteome, being K. europaeus the main species working in this environ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35a3a1796f8263e5ed3614ddaee8fd08
https://doi.org/10.1016/j.fm.2021.103799