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

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

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...

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Bibliographic Details
Main Authors: Ynara da Costa Fonseca, Celina Eugenio Bahule, Hector Herrera, Luiza Helena da Silva Martins, Alessandra Santos Lopes, Juliana Silva Cassoli, Felipe Costa Trindade, Isa Rebecca Chagas da Costa, Paulo Henrique de Oliveira Costa, Guilherme Oliveira, Rafael Borges da Silva Valadares
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Heliyon
Subjects:
Bacteria
Cocoa
Metabarcoding
Metaproteomics
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024165735
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