Quantitative Metaproteomic Characterization of Acetic Acid Bacteria Reveals Functional Dynamics During Verdejo Wine Acetification

<b>Background:</b> Acetification is a complex process driven by acetic acid bacteria (AAB), in which high ethanol and acidity levels require strong microbial metabolic adaptation. Although the microbiota involved in vinegar production has been described, the functional mechanisms that enable these b...

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Auteurs principaux:	Cristina Campos-Vázquez, Juan C. García-García, Juan Carbonero-Pacheco, Juan J. Román-Camacho, Roger Consuegra-Rivera, Teresa García-Martínez, Isidoro García-García, Inés M. Santos-Dueñas, Juan Carlos Mauricio
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2026-05-01
Collection:	Proteomes
Sujets:	quantitative metaproteomics <i>Komagataeibacter europaeus</i> vinegar verdejo wine
Accès en ligne:	https://www.mdpi.com/2227-7382/14/2/27
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