Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Isidoro Garcia-Garcia"'
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Externí odkaz:
https://doaj.org/article/a78c5accdc884d5998f83d648e06f4f7
Publikováno v:
Applied Sciences, Vol 12, Iss 6, p 2893 (2022)
The world population is expected to reach almost 10,000 million in 2050, which entails the need to focus on sustainability and its three pillars: the economy, the environment, and society [...]
Externí odkaz:
https://doaj.org/article/05c51ddd835248bdac5ef60ca9296e64
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
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
Autor:
Juan J. Román-Camacho, Isidoro García-García, Inés M. Santos-Dueñas, Teresa García-Martínez, Juan C. Mauricio
Publikováno v:
Foods, Vol 12, Iss 19, p 3705 (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 production system and operation
Externí odkaz:
https://doaj.org/article/7e513fed1a5540f2ac748e303832f037
Autor:
Juan J. Román-Camacho, Juan C. Mauricio, Inés M. Santos-Dueñas, Teresa García-Martínez, Isidoro García-García
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
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
Externí odkaz:
https://doaj.org/article/fa4efc167dc94b4782fcc136a1f9b7ef
Autor:
Carmen M. Álvarez-Cáliz, Inés María Santos-Dueñas, Jorge E. Jiménez-Hornero, Isidoro García-García
Publikováno v:
Applied Sciences, Vol 11, Iss 3, p 1217 (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 serially arranged bioreactors (T
Externí odkaz:
https://doaj.org/article/990ae2c92ff7406abbe890b7de3ad4e6
Autor:
Carmen M. Álvarez-Cáliz, Inés María Santos-Dueñas, Jorge E. Jiménez-Hornero, Isidoro García-García
Publikováno v:
Applied Sciences, Vol 10, Iss 24, 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://doaj.org/article/290cee51b56647a0a5389b6c1e646293