Project description:Fermented vegetables with probiotic has been recognized as a healthy food. Protein expression has been associated with dietary patterns and linked to health. The purpose of this study the metaproteomics in three formulas of fermented vegetables.
2025-11-11 | PXD057742 | JPOST Repository
Project description:The bacterial community in fermented vegetables
Project description:Highland barley liquor is a distilled spirit made from highland barley on the Tibetan Plateau, but its alcohol yield is limited by the high fiber content of the raw material. In the field of biomass resources, functional microorganisms are commonly used in pretreatment to degrade cellulose and other substances, improving fermentation output. In this study, we isolated the cellulose-degrading probiotic Lactobacillus delbrueckii GR-8 (CMCase 6.21 U/mL) from the traditional vegetable-based fermented food "Jiangshui" and applied biological pretreatment to the fermentation of highland barley liquor. During pretreatment, probiotics enhanced cellulase and amylase activities in the fermented grains, resulting in a 25% reduction in cellulose content and a 112% increase in free reducing sugar content. The pretreatment significantly altered the microbial community structure, enhancing microbial diversity. After distillation, alcohol yield increased by 3.5%, and total acid and ester contents rose by 25% and 23%, respectively. Pyrazine compounds increased by 1290%, while higher alcohols like nonanol, phenylethanol, and hexanol decreased. The treated liquor caused less harm to mice, who showed improved memory, motor skills, and lower oxidative liver damage. This study demonstrates that biological pretreatment enhances both fermentation and the quality of Chinese spirits.
Project description:The objective of this study was to identify potentially remaining CeD-active peptides in the hydrolyzed and fermented food products BME, barley malt vinegar (BMV), and soy sauce with high resolution untargeted nanoLC-MS/MS method. Secondly, we aimed to quantitate the absolute concentrations of selected CeD-active peptides in the samples by targeted nanoLC-MS/MS with SIDA. The knowledge of the remaining concentrations of CeD-active peptides in fermented and hydrolyzed products enables a more reliable scientific basis for risk assessment of such food products.
