Lactiplantibacillus plantarum CM48 modulates protein metabolism in fermented lamb sausages: A Metaproteomics-based model

Lactic acid bacteria (LAB) can modulate protein metabolism in fermented sausages, but the specific molecular basis remain unclear. In this study, we evaluated the apparent indicators of protein degradation in fermented lamb sausages and characterized both meat-derived and microbial-derived proteins using a metaproteomics approach. The results showed that fermentation with Lactiplantibacillus plantarum CM48 was associated with enhanced proteolysis in the sausage matrix. Based on metaproteomic data, we propose a hypothesis that increased abundance of ribosomal proteins and energy metabolism-related enzymes in L. plantarum CM48 is correlated with changes in glycolysis and oxidative stress responses. These coordinated changes may be associated with enhanced protein metabolism. This study provides a correlative model for how L. plantarum CM48 may be associated with protein metabolism in fermented lamb sausages, providing insights into the proteolytic function of LAB in fermented meat products.