ArticleFoods (Basel, Switzerland)2025
Metaproteomic Analysis of Fermented Vegetable Formulations with Lactic Acid Bacteria: A Comparative Study from Initial Stage to 15 Days of Production.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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Who cites it
4 citing papers in PubMed.
- Proteomic changes associated with health benefit properties in fresh and preserved mustard greens.Food chemistry. Molecular sciences · 2025Article
- Physicochemical properties and differential metabolites associated with mustard fermentation by Pediococcus pentosaceus and Lactiplantibacillus pentosus compound.BMC microbiology · 2025Article
- Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics.Foods (Basel, Switzerland) · 2025Article
- Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
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 polyphenol formulation with vitexin from Mung bean seed coat. Measurements were taken at day 0 (after 36 h of fermentation at room temperature) and after 15 days. We applied 16S rRNA sequencing to evaluate microbial diversity and utilized LC-MS/MS to investigate the proteomic profiles of specific genera (
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