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

Frontiers in microbiology, 2022-12, Vol.13, p.1055010-1055010

2022

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Optimization of biotechnological processes. The acetic acid fermentation. Part I: The proposed model

Biochemical engineering journal, 2009-06, Vol.45 (1), p.1-6

2009

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Optimization of biotechnological processes. The acetic acid fermentation. Part III: Dynamic optimization

Biochemical engineering journal, 2009-06, Vol.45 (1), p.22-29

2009

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Optimization of biotechnological processes. The acetic acid fermentation. Part II: Practical identifiability analysis and parameter estimation

Biochemical engineering journal, 2009-06, Vol.45 (1), p.7-21

2009

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Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator

Process biochemistry (1991), 2008-08, Vol.43 (8), p.803-807

2008

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Structural identifiability of a model for the acetic acid fermentation process

Mathematical biosciences, 2008-12, Vol.216 (2), p.154-162

2008

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Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.np-n/a

2017

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

Molecules (Basel, Switzerland), 2024-06, Vol.29 (11), p.2548

2024

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

Food microbiology, 2021-09, Vol.98, p.103799-103799, Article 103799

2021

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

Frontiers in microbiology, 2022-04, Vol.13, p.840119-840119

2022

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Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review

Foods, 2023-10, Vol.12 (19), p.3705

2023

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Modeling and optimization of acetic acid fermentation: A polynomial-based approach

Biochemical engineering journal, 2015-07, Vol.99, p.35-43

2015

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Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine

Journal of the science of food and agriculture, 2010-12, Vol.90 (15), p.2675-2681

2010

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Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach

International journal of food microbiology, 2020-11, Vol.333, p.108797-108797, Article 108797

2020

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Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process

Journal of chemical technology and biotechnology (1986), 2010-07, Vol.85 (7), p.908-912

2010

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Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging

Food microbiology, 2024-12, Vol.124, p.104609, Article 104609

2024

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Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry purée into gluconic acid

Food and bioproducts processing, 2015-10, Vol.96, p.35-42

2015

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Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid

Food and bioproducts processing, 2016-07, Vol.99, p.188-196

2016

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Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile: Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée

Journal of food processing and preservation, 2017-04, Vol.41 (2), p.e12787

2017

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Strawberry

Valorization of Fruit Processing By-Products, 2019

Galanakis, Charis M

2019

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

Applied sciences, 2021-02, Vol.11 (3), p.1217

2021

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

Applied sciences, 2020-12, Vol.10 (24), p.9064

2020

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

Optimization of biotechnological processes. The acetic acid fermentation. Part I: The proposed model

Optimization of biotechnological processes. The acetic acid fermentation. Part III: Dynamic optimization

Optimization of biotechnological processes. The acetic acid fermentation. Part II: Practical identifiability analysis and parameter estimation

Changes in amino acid composition during wine vinegar production in a fully automatic pilot acetator

Structural identifiability of a model for the acetic acid fermentation process

Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile

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

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

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

Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review

Modeling and optimization of acetic acid fermentation: A polynomial-based approach

Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine

Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach

Influence of the final ethanol concentration on the acetification and production rate in the wine vinegar process

Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging

Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry purée into gluconic acid

Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid

Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile: Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée

Strawberry

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

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

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