N.C. State: Microbes Contribute a Surprisingly Large Array of Proteins in Fermented Foods
April 23, 2026
April 23, 2026
RALEIGH, North Carolina, April 23 (TNSjou) -- North Carolina State University issued the following news release:
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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 . . .
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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 . . .