Related Experiment Video
Updated: Jul 15, 2025
A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
Published on: June 3, 2020
Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough
Celina Eugenio Bahule1, Luiza Helena da Silva Martins2, Beni Jequicene Mussengue Chaúque3
1Post 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.
Abstract:
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 × 106 CFU/g) and mesophilic bacteria (213 × 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.
Insights
Metaproteomics revealed dominant bacterial phyla, Actinobacteria, Proteobacteria, and Firmicutes, during maize fermentation. This culture-free method aids in understanding microbial dynamics and optimizing fermented food products.
Area of Science:
- Microbiology
- Food Science
- Metaproteomics
Background:
- Spontaneous fermentation of maize is a traditional food processing method.
- Understanding the microbial dynamics during fermentation is crucial for product safety and quality.
- Metaproteomics offers a culture-independent approach to analyze complex microbial communities.
Purpose of the Study:
- To investigate the microbial community profile of spontaneously fermented maize dough using metaproteomics.
- To correlate fermentation parameters with microbial community shifts.
- To evaluate metaproteomics as a tool for optimizing fermented food production.
Main Methods:
- Spontaneous fermentation of maize dough.
- Monitoring of fermentation parameters (pH, lactic acid, titratable sugar).
- Metaproteomic analysis to identify dominant bacterial phyla and their functions.
Main Results:
- Significant decrease in pH and increase in lactic acid were observed during fermentation.
- High counts of lactic acid bacteria and mesophilic bacteria were detected.
- Actinobacteria, Proteobacteria, and Firmicutes were the dominant phyla, with Actinobacteria involved in starch degradation.
Conclusions:
- Metaproteomics is effective for characterizing microbial communities in fermented maize.
- Fermentation parameters are regulated within the initial 24 hours, ensuring microbiological safety.
- Metaproteomics can be a valuable tool for optimizing fermented food production processes.
Related Concept Videos
01:23Microbial Fermentation
01:27Microorganisms in Agriculture and Food industry