Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.

ABSTRACT: Fermented foods are staples in diets worldwide and are known for their health benefits. Microorganisms are the key to fermented food production as they convert raw substrates into digestible, nutritious, and health-promoting products. While microbes are essential for fermented food production, their contribution to the dietary protein profile of the final food product in terms of microbial biomass is largely unknown. We analyzed proteins from 17 fermented foods using metaproteomics to identify and quantify microbial and food-derived proteins. We found that microbial proteins contribute up to 11% of the total protein content in fermented foods and comprise as much as 60% of the total number of identified proteins. These microbial proteins included many for central functions in microbial cel

SUBMITTER: Winkler L 

PROVIDER: S-EPMC12667910 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature