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

ABSTRACT: To gain insight into the active microbiota during spontaneous fermentation of Theobroma cacao 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 T. cacao and yeast (0-72 h). Peptides associated with bacteria became more abundant after 72 h of fermentation, coinciding with a decrease in peptides associated with cocoa (96-120 h). In addition to the known microorganisms involved in fermentation, such as Saccharomyces, Lactobacillus and Acetobacter, novel genera were also metabolically active, including Microvirga, Inquilinus, Candolleomyces and Lasiodiplodia.. The results showed a consis

SUBMITTER: da Costa Fonseca Y 

PROVIDER: S-EPMC11625127 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature