Juan Jesús Román Camacho

Adjunct professor PhD

Universidad de Córdoba

Spain

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About

Juan Jesús Román Camacho is an Adjunct Professor at the University of Córdoba, Spain. His research focuses on the application of innovative delivery systems for probiotics, proteomic analyses in fermentation processes, and microbial diversity in vinegar production. He has recently published articles that explore advancements in omic technologies and the characterization of aroma compounds in vinegar.

Articles (16)

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2025

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2025

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2025

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2025

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2025

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2024

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2024

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2024

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2024

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2024

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2023

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2022

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2022

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2021

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2020

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2020

Collaborators (8)

Isidoro Garcia-Garcia

Professor

Universidad de Córdoba

SPAIN

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Teresa García-Martínez

Universidad de Córdoba

SPAIN

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Jaime Moreno García

Assistant Professor

Universidad de Córdoba

SPAIN

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Juan C. Mauricio

Universidad de Córdoba

SPAIN

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Francisco Javier Ruiz Castilla

Profesor ayudante doctor

Universidad de Córdoba

SPAIN

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Inés Mª Santos Dueñas

Profesora Titular de Universidad

Universidad de Córdoba

SPAIN

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Rafael A. Peinado

Universidad de Córdoba

SPAIN

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Ramirez Alberto

Profesor Sustituto Interino

Universidad de Córdoba

SPAIN

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Juan Jesús Román Camacho

Research Interests

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About

Articles (16)

A Comparative Proteomic Analysis of the Acetification Process of Komagataeibacter europaeus Using Different Substrates

Selection of Fructophilic Yeast from Sun-Dried Pedro Ximénez Grape Must for the Development of New Vinegars Containing Gluconic Acid

Qualitative Proteomic Profiling of Saccharomyces cerevisiae E1 Strain During Alcoholic Fermentation of Yellow Passion Fruit: A First Approximation

Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach

Exploring the future of probiotics with innovations in delivery systems and market insights

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

Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review

Correlating Microbial Dynamics with Key Metabolomic Profiles in Three Submerged Culture-Produced Vinegars

Exploring microbial diversity and functionality in Verdejo wine vinegar fermentation through LC-MS/MS analysis

Identification of aroma active compounds in Shanxi aged vinegar and tracing the source in the entire production process

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

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

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

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

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

Effect of endogenous CO<sub>2</sub> overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine

Collaborators (8)

Isidoro Garcia-Garcia

Teresa García-Martínez

Jaime Moreno García

Juan C. Mauricio

Francisco Javier Ruiz Castilla

Inés Mª Santos Dueñas

Rafael A. Peinado

Ramirez Alberto

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