ArticleAMB Express2019
Degradation profile of nixtamalized maize pericarp by the action of the microbial consortium PM-06.
Article in AMB Express, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Reuse of maize lime cooking wastewater supports circular economy practices in Mexican food systems.Frontiers in nutrition · 2026Article
- Straw Incorporation with Exogenous Degrading Bacteria (ZJW-6): An Integrated Greener Approach to Enhance Straw Degradation and Improve Rice Growth.International journal of molecular sciences · 2024Article
- Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Foods (Basel, Switzerland) · 2024Article
- Low-temperature corn straw-degrading bacterial agent and moisture effects on indigenous microbes.Applied microbiology and biotechnology · 2023Article
- Dilution-to-Stimulation/Extinction Method: a Combination Enrichment Strategy To Develop a Minimal and Versatile Lignocellulolytic Bacterial Consortium.Applied and environmental microbiology · 2021Article
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Authors and funding
6 authors.
Funding
Abstract
The nixtamalized maize pericarp (NMP) is a plentiful by-product of the tortilla industry and an important source of fermentable sugars. The aim of this study was to describe the degradation profile of NMP by the action of a consortium (PM-06) obtained from the native microbial community of this residue. The degradation was analyzed in terms of the changes in the community dynamics, production of enzymes (endo-xylanase and endo-cellulase), physicochemical parameters, and substrate chemical and microstructural characteristics, to understand the mechanisms behind the process. The consortium PM-06 degraded 86.8 ± 3.3% of NMP after 192 h of growth. Scanning electron microscopy images, and the composition and weight of the residual solids, showed that degradation was sequential starting with the consumption of hemicellulose. Xylanase was the highest enzyme activity produced, with a maximum value of 12.45 ± 0.03 U mL
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