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
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| 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 | |
| Categoría OCDE |
Química
Ciencia y Tecnología de los Alimentos
Nutrición y Dietética
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| 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
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| ISSN |
0308-8146
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| Tipo de ruta |
hibrida
|
| Categoría WOS |
Química
Ciencia y Tecnología de los Alimentos
Nutrición y Dietética
|
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