Dataset Information

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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			Action	DRS
	File_Name__VL_20151001_ROD_01.raw__F003512_.mzid.gz	Mzid
	File_Name__VL_20151001_ROD_01.raw__F003512_.mzid_File_Name__VL_20151001_ROD_01.raw__F003512_.MGF	Mzid
	File_Name__VL_20151001_ROD_02.raw__F003513_.mzid.gz	Mzid
	File_Name__VL_20151001_ROD_02.raw__F003513_.mzid_File_Name__VL_20151001_ROD_02.raw__F003513_.MGF	Mzid
	File_Name__VL_20151001_ROD_03.raw__F003514_.mzid.gz	Mzid

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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]

PMID: 34490328

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