Fermentation is one of the oldest processes for preservation of food. Traditional fermented foods are present in different countries and cultures all around the world. Processes like wine, beer and lacid acid bacterium fermentations have been widely studied in the past, but only with the spread of omic approaches we are starting to understand the true diversity of microbial communities involved in fermentation of different traditional fermented foods. With using metaproteomic approaches we can understand the function of different microorganisms involved in fermentation through analysis of one of the cell's most important executive molecules - proteins.
|
