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Microbial proteins shape the dietary proteome of fermented foods

ABSTRACT: Fermented foods are microbial ecosystems in which bacteria and fungi convert raw ingredients into stable, nutritious, and health-promoting products. The composition and activity of these microorganisms determine the biochemical and nutritional profile of the final food. We analyzed 17 fermented foods, each in triplicate, using metaproteomics. This analysis revealed that microbial proteins contribute up to 11% of total protein and 60% of identified proteins. Detailed information on file-naming conventions (database files, MS raw files, and output files), as well as food source suppliers, fermenting microorganisms, peptide loading volumes, and LC-MS gradient lengths, is provided in the table FileAndSampleDescription_PRIDE_submission.csv.

INSTRUMENT(S):

ORGANISM(S): Bos Taurus (bovine) Hordeum Vulgare (barley) Oryza Sativa (rice) Saccharomyces Cerevisiae (baker's Yeast) Triticum Aestivum (wheat)

SUBMITTER: Ayesha Awan

LAB HEAD: Manuel Kleiner

PROVIDER: PXD070912 | Pride | 2026-04-02

REPOSITORIES: Pride

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Dataset's files

Source:

			Action	DRS
	Brie_cheese_DB.fasta	Fasta
	Brie_cheese_PEAKSprotein_out.csv	Csv
	Brie_cheese_ms_I.raw	Raw
	Brie_cheese_ms_II.raw	Raw
	Brie_cheese_ms_III.raw	Raw

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