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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Principais autores:	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
格式:	Artigo
語言:	Inglês
出版:	Elsevier 2024-12-01
叢編:	Heliyon
主題:	Bacteria Cocoa Metabarcoding Metaproteomics
在線閱讀:	http://www.sciencedirect.com/science/article/pii/S2405844024165735
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