Fungal metaproteome of a fermented maize dough
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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): LTQ Orbitrap Velos
ORGANISM(S): Fungi
SUBMITTER: Romina Rodríguez Sanoja
LAB HEAD: Romina Ma. de la Paz Rodríguez Sanoja
PROVIDER: PXD026781 | Pride | 2021-07-14
REPOSITORIES: Pride
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