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

Autor: Okeke ES; Department of Biochemistry, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria.; Natural Science Unit, School of General Studies, University of Nigeria, Nsukka 410001, Enugu State, Nigeria.; Environmental Science and Engineering, School of Environmental Science and Safety Engineering, Jiangsu University, Zhenjiang 212013, PR China., Ita RE; Department of Biological Sciences, Ritman University, Ikot Ekpene, Akwa Ibom State, Nigeria., Egong EJ; Microbiology Department, Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria., Udofia LE; Department of Zoology, Faculty of Biological Science, Akwa-Ibom State University, Ikot Akpaden, Uyo, Akwa-Ibom State, Nigeria., Mgbechidinma CL; Ocean College, Zhejiang University, Zhoushan 316021, Zhejiang, China.; Department of Microbiology, University of Ibadan, Ibadan, Oyo State 200243, Nigeria., Akan OD; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan 41004, China.; Microbiology Department, Faculty of Biological Science, Akwa-Ibom State University, Ikot Akpaden, Uyo, Akwa-Ibom State, Nigeria.

Publikováno v: Food chemistry. Molecular sciences [Food Chem (Oxf)] 2021 Oct 22; Vol. 3, pp. 100045. Date of Electronic Publication: 2021 Oct 22 (Print Publication: 2021).