Metaproteomics insights into fermented fish and vegetable products and associated microbes.

The interest in proteomic studies of fermented food is increasing; the role of proteins derived from fermentation extends beyond preservation, they also improve the organoleptic, anti-pathogenic, anti-cancer, anti-obesogenic properties, and other health conferring properties of fermented food. Traditional fermentation processes are still in use in certain cultures, but recently, the controlled process is gaining wider acceptance due to consistency and predictability. Scientists use modern biotechnological approaches to evaluate reactions and component yields from fermentation processes.

Process optimization for simultaneous production of cellulase, xylanase and ligninase by SCPW 17 under solid state fermentation using Box-Behnken experimental design.

Multienzyme complex has attracted increased attention in biofuel technology. They offer solutions to effective degradation of complex plant material into fermentable sugars. Microorganisms, especially bacteria and fungi, are well studied for their ability to produce enzymes complex unlike yeast.