Assessing the diversity and functional profile of the “microbial proteome” in fermented foods

Fermented foods are staples in diets worldwide and are known for their health benefits. Microorganisms are the key to fermented food production as they convert raw substrates into digestible, nutritious,...

Authors

Manuel Kleiner (ORCID: https://orcid.org/0000-0001-6904-0287)
Laura Winkler
Ayesha Awan
Nicole Rideout

Publication Details

Journal: Food & Function
Published: 2026-01-01
DOI: https://doi.org/10.1039/d5fo05039a
Primary Topic: Probiotics and Fermented Foods
Type: article
Field-Weighted Citation Impact: 0.00

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article

Assessing the diversity and functional profile of the “microbial proteome” in fermented foods

Manuel Kleiner, Laura Winkler, Ayesha Awan, Nicole Rideout

Jan 1, 2026

Food & Function

Probiotics and Fermented Foods

article

Assessing the diversity and functional profile of the “microbial proteome” in fermented foods

Manuel Kleiner, Laura Winkler, Ayesha Awan, Nicole Rideout

January 1, 2026article en

Abstract

Food & Function

Zero hunger

Openalex Percentile: Top 7%

Probiotics and Fermented Foods

DOI Open Access PDF OpenAlex

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Assessing the diversity and functional profile of the “microbial proteome” in fermented foods — Manuel Kleiner, Laura Winkler, et al. · Food & Function (2026) | TGRS Research Map | TGRS