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

Autor: Bahule CE; Post Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), PA, Belém, 66075-110, Brazil; Center of Studies in Science and Technology (NECET), Universidade Rovuma, Niassa Branch, Lichinga, Mozambique. Electronic address: bahule.celina@gmail.com., da Silva Martins LH; Institute of Animal Health and Production (ISPA), Federal Rural University of the Amazon (UFRA), 66077-830, Belém, PA, Brazil. Electronic address: luiza.martins@ufra.edu.br., Chaúque BJM; Center of Studies in Science and Technology (NECET), Universidade Rovuma, Niassa Branch, Lichinga, Mozambique; Department of Microbiology, Immunology, and Parasitology, Institute of Basic Health Sciences, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil. Electronic address: benichauq@gmail.com., Trindade F; Socio-Environmental and Water Resources Institute, Federal Rural University of the Amazon and Soil Chemistry and Fertility Laboratory, Federal Rural University of Amazonia (UFRA), 66077-830, Belém, PA, Brazil; Vale Institute of Technology (ITV), Rua Boaventura da Silva 955, Proteomics Laboratory, Belém 66050-090, PA, Brazil. Electronic address: felipe_ct33@hotmail.com., Herrera H; Laboratorio de Ecosistemas y Bosques, Departamento de Ciencias Forestales, Facultad de Ciencias Agropecuarias y Medioambiente, Universidad de La Frontera, Temuco 4811230, Chile. Electronic address: hector.herrera@ufrontera.cl., Chagas da Costa IR; Vale Institute of Technology (ITV), Rua Boaventura da Silva 955, Proteomics Laboratory, Belém 66050-090, PA, Brazil. Electronic address: isarebeccacc@gmail.com., de Oliveira Costa PH; Vale Institute of Technology (ITV), Rua Boaventura da Silva 955, Proteomics Laboratory, Belém 66050-090, PA, Brazil. Electronic address: paulo.henriquee30@gmail.com., da Costa Fonseca Y; Vale Institute of Technology (ITV), Rua Boaventura da Silva 955, Proteomics Laboratory, Belém 66050-090, PA, Brazil; Post Graduate Program in Agricultural Applied Biotechnology, Federal Rural University of Amazonia, President Tancredo Neves Ave, 2501, Belém, CEP 66.077-830, Brazil. Electronic address: ynaracf12@gmail.com., da Silva Valadares RB; Vale Institute of Technology (ITV), Rua Boaventura da Silva 955, Proteomics Laboratory, Belém 66050-090, PA, Brazil. Electronic address: rafael.borges.valadares@itv.org., Lopes AS; Post Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), PA, Belém, 66075-110, Brazil. Electronic address: alessalopes@ufpa.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Mar 01; Vol. 435, pp. 137457. Date of Electronic Publication: 2023 Sep 13.
DOI: 10.1016/j.foodchem.2023.137457
Abstrakt: 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 × 10 6 CFU/g) and mesophilic bacteria (213 × 10 6 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.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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