Microbial proteins shape the dietary proteome of fermented foods
Fermented foods are microbial ecosystems in which bacteria and fungi convert raw ingredients into stable, nutritious, and health-promoting products. The composition and activity of these microorganisms determine the biochemical and nutritional profile of the final food. We analyzed 17 fermented foods, each in triplicate, using metagenomics and metaproteomics. This analysis revealed that microbial proteins contribute up to 11% of total protein and 60% of identified proteins.