Metaproteomics insights into fermented fish and vegetable products and associated microbes

Metaproteomics insights into fermented fish and vegetable products and associated microbes

The interest in proteomic studies of fermented food is increasing; the role of proteins derived from fermentation extends beyond preservation, they also improve the organoleptic, anti-pathogenic, anti-cancer, anti-obesogenic properties, and other health conferring properties of fermented food. Tradi...

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Bibliographic Details
Main Authors: Emmanuel Sunday Okeke, Richard Ekeng Ita, Egong John Egong, Lydia Etuk Udofia, Chiamaka Linda Mgbechidinma, Otobong Donald Akan
Format: Article
Language:English
Published: Elsevier 2021-12-01
Series:Food Chemistry: Molecular Sciences
Subjects:
Proteomic analysis
Fermented fish
Fermented vegetables
Fermentation
Fermentative microbes
Mass spectroscopy
Online Access:http://www.sciencedirect.com/science/article/pii/S2666566221000368

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http://www.sciencedirect.com/science/article/pii/S2666566221000368

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