Repositorio UFRO · Omeka S

Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough

Primer Autor	Bahule, Celina Eugenio
Co-autores	Martins, Luiza Helena da Silva Chauque, Beni Jequicene Mussengue Trindade, Felipe Herrera, Hector da Costa, Isa Rebecca Chagas Costa, Paulo Henrique de Oliveira Fonseca, Ynara da Costa Valadares, Rafael Borges da Silva Lopes, Alessandra Santos
Título	Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough
Editorial	ELSEVIER SCI LTD
Revista	FOOD CHEMISTRY
Lenguaje	en
Resumen	Maize was spontaneously fermented and metaproteomic analysis was performed on the maize dough to investigate the profile of microbial communities. pH decreased (5.36, 4.44, and 4.42 after 24, 72, and 12 h), while lactic acid increased (0.03, 0.2, and 0.31 after 24, 72, and 120 h).The number of lactic acid bacteria (179 x 106 CFU/g) and mesophilic bacteria (213 x 106 CFU/g) was high. Based on metaproteomic analysis, Actinobacteria, Proteobacteria, and Firmicutes phyla dominated the fermentation medium, and the Actinobacteria was associated with the matrix of maize during starch degradation. Fermentation parameters (pH, lactic acid and titratable sugar) were considered to be regulated during the first 24 h of the fermentation process for ensure the microbiological safety of maize dough. Assuming that metaproteomics as culture-free methods can be an excellent tool for find mechanisms for faster optimization of a new product, is indeed a good tool for investigating fermentative microbiota.
Fecha Publicación	2024
Tipo de Recurso	artículo original
doi	10.1016/j.foodchem.2023.137457
Formato Recurso	PDF
Palabras Claves	Proteomics Fermentation of maize Biological processes Microbial succession Optimization
Ubicación del archivo	http://dx.doi.org/10.1016/j.foodchem.2023.137457
Categoría OCDE	Química Ciencia y Tecnología de los Alimentos Nutrición y Dietética
Materias	Proteómica Fermentación del maíz Procesos biológicos Sucesión microbiana Mejoramiento
Identificador del recurso (Mandatado-único)	artículo original
Versión del recurso (Recomendado-único)	versión publicada
Derechos de acceso	metadata
Access Rights	metadata
Id de Web of Science	WOS:001097541400001
ISSN	0308-8146
Tipo de ruta	hibrida
Categoría WOS	Química Ciencia y Tecnología de los Alimentos Nutrición y Dietética