Predicted Functional Potentials of Bacterial Communities in Fermented Maize Products From Ghana, Nigeria, and Benin via 16S rRNA Amplicon Sequencing and PICRUSt2
Humphrey P. K. Addy, David Amedorme, Priscilla Osei‐Poku, Alexander Kwarteng · 2026
Read Predicted Functional Potentials of Bacterial Communities in Fermented Maize Products From Ghana, Nigeria, and Benin via 16S rRNA Amplicon Sequencing and PICRUSt2 by Humphrey P. K. Addy, David Amedorme, Priscilla Osei‐Poku, Alexander Kwarteng (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13305676.txt.
Description
Humphrey P. K. Addy, David Amedorme, and co-authors predict, in a 2026 study, what the microbes in West African fermented maize foods can do, not just who they are. Six products from Ghana, Nigeria, and Benin, including mawe and ogi, were studied from archived gene-sequencing data. Software predicted what the microbes can do from which bacteria were present in each food.
Firmicutes dominated every sample, and Lactobacillus ruled most, reaching over eighty percent in some mawe. Predicted functions followed the leading genus: transport proteins, gene control, and DNA copying. Other genera chipped in specialty pathways, from lactate production to cell-membrane fat building. Shop-bought mawe showed extra predicted activity in energy use and cell-wall building. The authors frame the predictions as a baseline needing lab checks.
Catalog record
| CREATOR | Humphrey P. K. Addy, David Amedorme, Priscilla Osei‐Poku, Alexander Kwarteng |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 44 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |