Advances in genomics for microbial food fermentations and safety.
The exponentially growing collection of genomic sequence information, the high-throughput analysis of expression products, and the ability to order this information using advanced bioinformatics are expected to affect biotechnology and life sciences in a profound and unprecedented way. These developments offer many possibilities to improve the functionality of fermentations by food-grade microorganisms and to increase the microbial safety of foods. It will be necessary to combine functional studies with comparative genomics approaches to provide effective strategies for improving the functionality and safety of foods.
de Vos
W M
WM
Laboratory of Microbiology and Wageningen Centre for Food Sciences, Hesselink van Suchtelenweg 4, Wageningen, The Netherlands.
D019295:Computational Biology; D004064:Digestive System / Q000382:microbiology; D005285:Fermentation / Q000235:genetics; D005516:Food Microbiology; D005524:Food Technology / Q000379:methods* / Q000639:trends; D020869:Gene Expression Profiling; D005827:Genetics, Microbial; D016678:Genome; D023281:Genomics; D006801:Humans; D008954:Models, Biological; D017385:Sequence Homology