Detection of food allergens in microbial fermentation food products using untargeted LC-HRMS proteomics.

Within an aging and an on health focused society the consumption of food supplements and vitamins is constantly rising. Many of the ingredients used in these products are produced through microbial fermentation. Because of the direct intake and the fact that these products are often consumed by elderly people or persons with a weakened health, their purity is of primordial importance. In previous research however different unexpected impurities (genetical modified organisms, allergens, …) were detected.
Currently to check for each of these biological possible impurities a plethora of methods is needed as often specific targeted methods are used. Within the ENSURED project (RF 22/6359) an innovative and universal open strategy to detect different impurities of biological origin are being developed. Developed
methods will focus on either the genomic or the proteomic level to look at the possibility to monitor microbial fermentation products for these different
biological impurities.