Functional ingredient production: application of global metabolic models.
The biotechnology industry continuously explores new ways to improve the performance of microbial strains in fermentation processes. Recent focus has been on new genome-wide modelling approaches in functional genomics, which aim to take full advantage of genome sequence data, transcription profiling, proteomics and metabolite profiling for strain improvement. The integration of global metabolic models with genetic and regulatory models will be essential for the practice of metabolic engineering for strain improvement to move forward, simply because we cannot rely on our intuition to grasp the complexity of the biological systems involved.
Smid
Eddy J
EJ
Wageningen Centre for Food Sciences, PO Box 557, 6700 AN Wageningen, The Netherlands. eddy.smid@nizo.nl
Molenaar
Douwe
D
Hugenholtz
Jeroen
J
de Vos
Willem M
WM
Teusink
Bas
B
D018407:Bacterial Physiological Phenomena; D001709:Biotechnology / Q000379:methods*; D005285:Fermentation; D005798:Genes, Bacterial; D016678:Genome; D023281:Genomics; D007700:Kinetics; D008954:Models, Biological; D008957:Models, Genetic; D008962:Models, Theoretical; D010641:Phenotype; D015202:Protein Engineering / Q000379:methods*; D040901:Proteomics; D012333:RNA, Messenger / Q000378:metabolism; D049490:Systems Biology
D012333:RNA, Messenger