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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Autori principali:	Narisa Rueangsri, Sittiruk Roytrakul, Chawanphat Muangnoi, Kullanart Tongkhao, Sudathip Sae-Tan, Khemmapas Treesuwan, Jintana Sirivarasai
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2025-03-01
Serie:	Foods
Soggetti:	metaproteomics metabolic pathway lactic acid bacteria fermented vegetables functional food
Accesso online:	https://www.mdpi.com/2304-8158/14/7/1148
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