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甲蛋白组学揭示了在玉米面的自发发酵过程中的微生物多样性和活性

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.

|October 1, 2023

概括

在玉米发酵过程中,元蛋白组学揭示了主导的细菌系,即Actinobacteria,Proteobacteria和Firmicutes. 这种无培养的方法有助于理解微生物动力学和优化发酵食品.

科学领域:

微生物学微生物学
食品科学食品科学食品科学
甲型蛋白质组学是什么意思?

背景情况:

玉米自发发酵是一种传统的食品加工方法.
了解发酵过程中的微生物动态对于产品的安全性和质量至关重要.
超蛋白组学提供了一种文化独立的方法来分析复杂的微生物群落.

研究的目的:

通过metaproteomics研究自发发酵的玉米面团的微生物社区概况.
为了将发酵参数与微生物社区的变化相关联.
为了评估metaproteomics作为优化发酵食品生产的工具.

主要方法:

玉米面的自发发酵.玉米面的自发发酵.
对发酵参数 (pH,乳酸,可定位糖) 的监测.
超蛋白质组分析以确定主导的细菌类及其功能.

主要成果:

在发酵过程中观察到pH值显著下降和乳酸增加.
检测到大量的乳酸细菌和中性细菌.
动因细菌,蛋白质细菌和虫细菌是占主导地位的类,其中动因细菌参与了粉降解.

结论:

甲型蛋白质组学对于在发酵玉米中的微生物群体的表征是有效的.
在最初的24小时内调节发酵参数,确保微生物安全.
超蛋白质组学可以成为优化发酵食品生产流程的宝贵工具.

关键词:

生物过程是生物过程.玉米的发酵过程微生物的继承过程优化优化优化优化蛋白质组学是指蛋白质组学.

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