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:Microbiota of fermented vegetables
Project description:This study aimed to investigate the systemic immunological effects of kimchi consumption in humans. We conducted a 12-week randomized, double-blind, placebo-controlled clinical trial involving thirteen overweight but otherwise healthy adults who consumed either placebo, spontaneously fermented kimchi (S-K), or starter kimchi fermented with Leuconostoc mesenteroides KCKM0828 (LMS-K). Peripheral blood mononuclear cells (PBMCs) were collected before and after the intervention and subjected to single-cell RNA sequencing (scRNA-seq) to profile immune responses at single-cell resolution.
2025-06-30 | GSE301131 | GEO
Project description:Microbial diversity of spontaneously fermented cucumbers
| PRJNA762215 | ENA
Project description:The bacterial community in fermented vegetables
