Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of Production

Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of Production

Research in metagenomics and metaproteomics can reveal how microbiological interactions in fermented foods contribute to their health benefits. This study examined three types of fermented vegetables: a standard formulation, a probiotic formulation with Lacticaseibacillus rhamnosus GG, and a polyphe...

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Bibliographic Details
Main Authors: Narisa Rueangsri, Sittiruk Roytrakul, Chawanphat Muangnoi, Kullanart Tongkhao, Sudathip Sae-Tan, Khemmapas Treesuwan, Jintana Sirivarasai
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
metaproteomics
metabolic pathway
lactic acid bacteria
fermented vegetables
functional food
Online Access:https://www.mdpi.com/2304-8158/14/7/1148
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https://www.mdpi.com/2304-8158/14/7/1148

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