Microbial bioinformatics for food safety and production

Wynand Alkema, Jos Boekhorst, Michiel Wels, Sacha A F T van Hijum

Research output: Contribution to journalReview articleAcademicpeer-review

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.

Original languageEnglish
Pages (from-to)283-292
JournalBriefings in bioinformatics
Volume17
Issue number2
DOIs
Publication statusPublished - Mar 2016

Keywords

  • computational biology/methods
  • fermentation/genetics
  • food contamination/analysis
  • food microbiology/methods
  • food safety/methods
  • food technology/methods
  • genetics, microbial/methods
  • hazard analysis and critical Control Points/methods
  • microbiota

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