Analysing the dynamics of the bacterial community in pozol, a Mexican fermented corn dough.

ABSTRACT: Pozol is a traditional prehispanic Mexican beverage made from fermented nixtamal dough; it is still part of everyday life in many communities due to its nutritional properties. It is the product of spontaneous fermentation and has a complex microbiota composed primarily of lactic acid bacteria (LAB). Although this is a beverage that has been used for centuries, the microbial processes that participate in this fermented beverage are not well understood. We fermented corn dough to produce pozol and sampled it at four key times to follow the community and metabolic changes (0, 9 24 and 48 h) by shotgun metagenomic sequencing to determine structural changes in the bacterial community, as well as metabolic genes used for substrate fermentation, nutritional properties and product safety. We foun

SUBMITTER: Lopez-Sanchez R 

PROVIDER: S-EPMC10433422 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature