Metaproteomics as a tool to optimize the maize fermentation process

Maize dough is a fermentation product widely consumed in most African and Central American countries. Functional properties such as prebiotics, probiotics, and nutraceuticals of this dough have been widely documented. However, it is still artisanal and seasonal, without quality assurance and brief shelf-life; the difficulties in processing and conservation force people to discontinue consumption. It is known that this dough forms an indispensable constituent in the daily life of the people in these countries. This review shows how metaproteomics data applied to studying the microbiota of fermented maize dough give better insights for optimizing the formulation process. And aim to help rescue and revaluate fermented maize dough in these people. Omics are indeed indispensable tools and are increasingly being applied to fermented foods study. Using metaproteomic approaches became easier to make crucial decisions around the formulation, conservation, and shelf life of those products, offering results with a broad spectrum of applications in the fermentation process to optimize it. • Traditional maize dough is an essential source of functional foods, especially in developing countries. • Metaproteomic is a promising omic technology to optimize the maize dough fermentation process and safety. • Optimizing food processes means having a possibility of industrialization and food security.