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Microbial bioinformatics for food safety and production

Microbial bioinformatics for food safety and production

Samenvatting

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.

OrganisatieHanzehogeschool Groningen
Gepubliceerd inBriefings in Bioinformatics Henry Stewart Publications, Vol. 17, Uitgave: 2, Pagina's: 283-292
Datum2016-03
TypeAndersoortig materiaal
ISSN1467-5463
DOI10.1093/bib/bbv034
TaalEngels

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