Assessing the diversity and functional profile of the microbial proteome in fermented foods
Laura Winkler, Ayesha Awan, Nicole Rideout, Manuel Kleiner
The paper analyzes microbial proteins in fermented foods using metaproteomics, finding they contribute up to 11% of total protein content and 60% of identified proteins.
Food & Function · Jan 1, 2026Peer-reviewedMicrobiology