Proteomics

Dataset Information

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Bacterial metaproteome of a fermented maize dough


ABSTRACT: In this study, a metaproteomic approach was used for a detailed analysis of the structure of the microbial community, temporal changes and the functional role of the microbiota during pozol fermentation.

INSTRUMENT(S): LTQ Orbitrap Velos

ORGANISM(S): Bacteria

SUBMITTER: Romina Rodríguez Sanoja  

LAB HEAD: Romina Ma. de la Paz Rodríguez Sanoja

PROVIDER: PXD026705 | Pride | 2022-02-17

REPOSITORIES: Pride

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Publications

Metaproteomic Insights Into the Microbial Community in Pozol.

Rizo Jocelin J   Guillén Daniel D   Díaz-Ruiz Gloria G   Wacher Carmen C   Encarnación Sergio S   Sánchez Sergio S   Rodríguez-Sanoja Romina R  

Frontiers in nutrition 20210820


Pozol is an acidic, refreshing, and non-alcoholic traditional Mayan beverage made with nixtamalized corn dough that is fermented spontaneously. The extensive analysis of the microbiology, biochemistry and metaproteomics of pozol allowed the construction of a comprehensive image of the fermentation system. The main changes in both the substrate and the microbiota occurred in the first 9 h of fermentation. The increase in microorganisms correlated with the drop in pH and with the decrease in the c  ...[more]

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