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Verdejo Wine Vinegar Quantitative Metaproteomic

ABSTRACT: Metaproteomic analysis of microbial communities involved in the acetification of Verdejo wine, using LC–MS/MS to identify functional changes across fermentation stages.

INSTRUMENT(S):

ORGANISM(S): Komagataeibacter Europaeus Saccharomyces Cerevisiae (baker's Yeast)

SUBMITTER: Inés María Santos Dueñas

LAB HEAD: Inés María Santos-Dueñas

PROVIDER: PXD071539 | Pride | 2026-06-08

REPOSITORIES: Pride

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			Action	DRS
	JCGM_sol552-68-22_10_21112022.raw	Raw
	JCGM_sol552-68-22_11_21112022.raw	Raw
	JCGM_sol552-68-22_12_21112022.raw	Raw
	JCGM_sol552-68-22_13_21112022.raw	Raw
	JCGM_sol552-68-22_14_21112022.raw	Raw

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Publications

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

Campos-Vázquez Cristina C García-García Juan C JC Carbonero-Pacheco Juan J Román-Camacho Juan J JJ Consuegra-Rivera Roger R García-Martínez Teresa T García-García Isidoro I Santos-Dueñas Inés M IM Mauricio Juan Carlos JC

Proteomes 20260520 2

<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 bacteria to maintain metabolic activity remain poorly understood. In this study, the functional dynamics of AAB during Verdejo vinegar acetification were analyzed using a quantitative metaproteomic app ...[more]

PMID: 42201115

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