Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough

Determination of the variations in the metabolic profiles and bacterial communities during traditional craftsmanship Liupao tea processing

“…S4 , the Chao 1 indexes had two slight increases at P4 and P10, whereas at the corresponding stages, the Shannon indexes were slightly decreased, implying that the bacterial succession at P4 and P10 during the overall piling period might play a vital role on the chemical transformation of metabolites in TC-Liupao tea. Herein, Proteobacteria was the most important phylum in all piling samples, accounting for 69.60–84.40% of the total sequence number, followed by Actinobacteria (6.19–19.50%) and Bacteroidetes (7.29–10.86%), which was consistent with most of the traditional fermented foods ( Bahule et al, 2024 ). In addition, the UpSet plot was employed to extract common and specific bacterial communities at the genus level ( Fig.…”