Metaproteomics of a fermented maize dough

ABSTRACT: In this study, a metaproteomic approach was used for a detailed analysis of the structure of the microbial community, temporal changes and the functional role of the microbiota during pozol fermentation.

INSTRUMENT(S):

ORGANISM(S): Zea Mays (maize)

SUBMITTER: Romina Rodríguez Sanoja  

LAB HEAD: Romina Ma. de la Paz Rodríguez Sanoja

PROVIDER: PXD026648 | Pride | 2022-02-17

REPOSITORIES: Pride