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. 2024:2820:21-28.
doi: 10.1007/978-1-0716-3910-8_3.

Extraction of Proteins from Fermented Food

Jocelin Rizo  1 , Cynthia T Leyva  1 , Sergio Sánchez  1 , Romina Rodríguez-Sanoja  2
Affiliations

Extraction of Proteins from Fermented Food

Jocelin Rizo et al. Methods Mol Biol. 2024.

Abstract

The metaproteomic approach allows a deep microbiome characterization in different complex systems. Based on metaproteome data, microbial communities' composition, succession, and functional role in different environmental conditions can be established.The main challenge in metaproteomic studies is protein extraction, and although many protocols have been developed, a few are focused on the protein extraction of fermented foods. In this chapter, a reproducible and efficient method for the extraction of proteins from a traditionally fermented starchy food is described. The method can be applied to any fermented food and aims to enrich the extraction of proteins from microorganisms for their subsequent characterization.

Keywords: Metaproteome extraction method, Traditional fermentation, Starchy food, Food proteomics, Fermentation proteomics, Fermented food protein extraction, Pozol.

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