Microbes contribute a surprisingly large array of proteins in fermented foods
A new North Carolina State University study examining the proteins found in fermented foods like yogurt, cheese and bread found that a surprisingly large number, and percentage, of microbial proteins contribute to their overall protein content. These microbes have long been used in traditional ferme...
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A new North Carolina State University study examining the proteins found in fermented foods like yogurt, cheese and bread found that a surprisingly large number, and percentage, of microbial proteins contribute to their overall protein content. These microbes have long been used in traditional fermentation processes and are widely associated with the beneficial or probiotic nature of these fermented foods.
Originally published at Phys.org
