Monitoring succinylated peptides in complex matrices like fermented bouillon bases requires a blend of biochemical insight, robust sample preparation, and cutting‑edge analytical methods. Protein succinylation—an acylation of lysine residues by succinic acid—modulates enzyme activity, protein–protein interactions, and microbial metabolism. In a fermented bouillon, where proteins from meat, vegetables, and microbial biomass undergo extensive post‑translational modifications […]
