ReviewFood chemistry. Molecular sciences2021
Metaproteomics insights into fermented fish and vegetable products and associated microbes.
Review in Food chemistry. Molecular sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.Food & function · 2026Article
- Unraveling the distinctive features of sour shrimp paste: A comparative analysis with conventional shrimp paste based on aroma and microbiota profiles.Food chemistry: X · 2026Article
- Innovative Systems Biology in Baijiu Fermentation: Unveiling Omics Landscapes and Microbial Synergy.Foods (Basel, Switzerland) · 2026Review
- Proteomic changes associated with health benefit properties in fresh and preserved mustard greens.Food chemistry. Molecular sciences · 2025Article
- Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities.Food chemistry: X · 2025Review
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.bioRxiv : the preprint server for biology · 2025Article
- The microbiologist's guide to metaproteomics.iMeta · 2025Review
- [Microbial metaproteomics--From sample processing to data acquisition and analysis].Se pu = Chinese journal of chromatography · 2024Review
- Metaproteomic Analysis of Microbial Communities Affecting Fishery Products.Methods in molecular biology (Clifton, N.J.) · 2024Article
- The Rising Role of Omics and Meta-Omics in Table Olive Research.Foods (Basel, Switzerland) · 2023Review
- A bibliometric analysis of the global impact of metaproteomics research.Frontiers in microbiology · 2023Article
- Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process.Foods (Basel, Switzerland) · 2022Article
- The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods.Foods (Basel, Switzerland) · 2022Review
- Sirtfoods: New Concept Foods, Functions, and Mechanisms.Foods (Basel, Switzerland) · 2022Review
- Role of Lipoteichoic Acid from the GenusApplied and environmental microbiology · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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. Traditional fermentation processes are still in use in certain cultures, but recently, the controlled process is gaining wider acceptance due to consistency and predictability. Scientists use modern biotechnological approaches to evaluate reactions and component yields from fermentation processes. Pieces of literature on fermented fish and vegetable end-products are scanty (compared to milk and meat), even though fish and vegetables are considered health conferring diets with high nutritional contents. Evaluations of peptides from fermented fish and vegetables show they have anti-obesity, anti-oxidative, anti-inflammatory, anti-pathogenic, anti-anti-nutrient, improves digestibility, taste, nutrient content, texture, aroma properties, etc. Despite challenges impeding the wider applications of the metaproteomic analysis of fermented fish and vegetables, their potential benefits cannot be underestimated.
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