We’re excited to share a new study from the Kleiner Lab, featured by NC State, exploring the hidden role of microbes in the foods we eat every day.
The research shows that microbial proteins account for a surprisingly large share of the total protein content in fermented foods such as yogurt, cheese, and bread. Using a metaproteomics approach, the team analyzed 17 fermented foods and found that microbial proteins can contribute up to 11% of the total protein content and up to 60% of all identified proteins.
Led by Dr. Manuel Kleiner and Ph.D. candidate Ayesha Awan, the study used high-resolution liquid chromatography and mass spectrometry to identify both food-derived and microbially derived proteins. The results highlight how fermentation not only transforms food but also significantly reshapes its nutritional and functional profile.
“What we found surprising is that a large proportion of protein being eaten as part of these foods is actually microbially derived,”
Dr. Manuel Kleiner.
In some cases, microbial proteins even outnumbered the original food proteins. For example, in Brie cheese, over 65% of identified proteins were microbial. Similar trends were observed across many dairy products.
These findings suggest that microbes contribute more than just flavor and preservation. They may also influence gut health, immune responses, and interactions with the microbiome through the proteins they produce.
Looking ahead, the team plans to explore how these microbial proteins impact the gut microbiome and overall health.
Read the full paper: “Assessing the diversity and functional profile of the microbial proteome in fermented foods” (link)
Published in Food & Function
Read the full NC State article: Microbes Contribute a Surprisingly Large Array of Proteins in Fermented Foods (link)
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