Metaproteomics insights into traditional fermented foods and beverages

Abstract

Traditional fermented foods and beverages (TFFB) are important dietary components. Multi‐omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi‐omics technology requires further integration to reveal the molecular nature of TFFB fermentation.

Omics Approaches to Assess Flavor Development in Cheese

“…For these reasons, large-scale metaproteomic studies are limited. However, they are gradually gaining attention in the field of fermented food research, including cheese [ 206 , 207 ], to assess the functional diversity of microbial communities. To our knowledge, there are no metaproteomics studies on cheese flavor formation and development.…”

Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota

“…Therefore, the direct analysis of the proteins are essential as a complementary approach along with meta-transcriptomics to study the functional activity of the microbial community [103]. The meta-proteomic approach, which provides a large-scale study of the entire proteins expressed by a microbial community in an environmental sample, is useful for the identification and quantification of microbial activity at the post-translational level and could be the link between metagenomics studies and biological functions for understanding complex substrate-microbiome interactions [104,105]. Compared to other meta-omics approaches, meta-proteomic analysis is barely explored for studying food fermentation because of limitations, including the high cost, complexity of microbial samples, and the high similarity between many protein sequence reads [106,107].…”

“…Compared to other meta-omics approaches, meta-proteomic analysis is barely explored for studying food fermentation because of limitations, including the high cost, complexity of microbial samples, and the high similarity between many protein sequence reads [106,107]. Yang et al provided a comprehensive review of the applications of proteomics in the study of fermented food and beverages [104].…”

Metaproteomics insights into fermented fish and vegetable products and associated microbes

“…The functions of the peptides make fermentation end-products a vital patterned food type. Yang, Fan, and Xu (2020) identified about 2,175 proteins in fermented Siniperca chuatsi , 1,217 of which were involved in metabolic pathways, while 352 were associated with amino acid metabolism. Certain microbes such as Streptococcus sp., Bacillus sp., Escherichia sp., and Pseudoalteromonas sp.…”

“…possess about 63 amino acids that are degradation-related, all of which generate aromatic compounds. These compounds are responsible for the unique taste, flavour, and organoleptic attributes of fermented foods ( Yang et al, 2020 ).…”