Metaproteomic Analysis of Fermented Vegetables Added with Lacticaseibacillus rhamnosus GG and Polyphenols Derived from the Seed Coat of Mung Bean (Vigna radiata L.)

Fermented vegetables with probiotic has been recognized as a healthy food. Protein expression has been associated with dietary patterns and linked to health. The purpose of this study the metaproteomics in three formulas of fermented vegetables.