Multiomics analysis reveals microbial diversity and activity through spontaneous fermentation of .

To gain insight into the active microbiota during spontaneous fermentation of L., this study assessed protein diversity during 120 h using a combined metabarconding and metaproteomics approach. During the first days of fermentation, most of the peptides were associated with and yeast (0-72 h).

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

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.