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

Author:

Bahule Celina Eugenio,da Silva Martins Luiza Helena,Chaúque Beni Jequicene Mussengue,Trindade FelipeORCID,Herrera HéctorORCID,Chagas da Costa Isa Rebecca,de Oliveira Costa Paulo Henrique,da Costa Fonseca Ynara,da Silva Valadares Rafael Borges,Lopes Alessandra SantosORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Astolfi, A.L., Rempel, A., Cavanhi, V.A.F., Alves, M., Deamici, K.M., Colla, L.M., Costa, J.A.V., Simultaneous saccharification and fermentation of Spirulina sp. and maize starch for the production of bioethanol and obtaining biopeptides with high antioxidant activity. Bioresource Technology, 301(December 2019) 2020 https://doi.org/10.1016/j.biortech.2019.122698.

2. Bahule, C. E., Martins, L. H. da S., Chaúque, B. J. M., & Lopes, A. S. (2022). Metaproteomics as a tool to optimize the maize fermentation process. In Trends in Food Science and Technology (Vol. 129, pp. 258–265). Elsevier Ltd. https://doi.org/10.1016/j.tifs.2022.09.017.

3. Foodborne pathogens;Bintsis;AIMS Microbiology,2017

4. Changes occurring in spontaneous maize fermentation;Chaves-López;An Overview. Fermentation,2020

5. Chibueze Izah, S., Tarilate Kigigha, L., Chibueze IZAH, S., Kigigha, L. T., & Peace OKOWA, I. (2016). Microbial quality assessment of fermented maize Ogi (a cereal product) and options for overcoming constraints in production. Biotechnol Res, 2(2), 81–93. https://www.researchgate.net/publication/311694379.

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