title: Current strategies for improving food bacteria.
abstract: Novel concepts and methodologies are emerging that hold great promise for the directed improvement of food-related bacteria, specifically lactic acid bacteria. Also, the battle against food spoilage and pathogenic bacteria can now be fought more effectively. Here we describe recent advances in microbial physiology and genomic research of these organisms that enable novel strategies for obtaining safe, healthy, and good-tasting fermented food products.
authors.affiliation: Department of Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Haren, The Netherlands. o.p.kuipers@biol.rug.nl
authors.forename: O P
authors.initials: OP
authors.lastname: Kuipers
authors.forename: G
authors.initials: G
authors.lastname: Buist
authors.forename: J
authors.initials: J
authors.lastname: Kok
mesh_terms: D001430:Bacteriocins / Q000378:metabolism; D001644:Bifidobacterium; D005516:Food Microbiology; D005519:Food Preservation; D005524:Food Technology / Q000379:methods*; D015870:Gene Expression; D023281:Genomics; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus; D017045:Lactococcus / Q000235:genetics / Q000378:metabolism / Q000502:physiology; D013294:Lactococcus lactis / Q000235:genetics / Q000378:metabolism / Q000502:physiology; D019936:Probiotics
chemical_list: D001430:Bacteriocins; D019344:Lactic Acid