title: Microbial bioinformatics for food safety and production.
abstract: In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput 'omics' technologies allow developing more rational approaches to improve fermentation processes both from the food functionality as well as from the food safety perspective. Here, the authors thematically review typical bioinformatics techniques and approaches to improve various aspects of the microbial production of fermented food products and food safety.
authors.forename: Wynand
authors.initials: W
authors.lastname: Alkema
authors.forename: Jos
authors.initials: J
authors.lastname: Boekhorst
authors.forename: Michiel
authors.initials: M
authors.lastname: Wels
authors.forename: Sacha A F T
authors.initials: SA
authors.lastname: van Hijum
mesh_terms: D019295:Computational Biology / Q000379:methods; D005285:Fermentation / Q000235:genetics; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology / Q000379:methods*; D059022:Food Safety / Q000379:methods; D005524:Food Technology / Q000379:methods*; D005827:Genetics, Microbial / Q000379:methods*; D064088:Hazard Analysis and Critical Control Points / Q000379:methods*; D064307:Microbiota
keywords: bioinformatics; food, genomics; microorganisms; predictive models