Microbial bioinformatics for food safety and production

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

    Research output: Contribution to journalReview articlepeer-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
    Article number2
    Pages (from-to)283-292
    Number of pages10
    JournalBriefings in Bioinformatics
    Volume17
    Issue number2
    DOIs
    Publication statusPublished - 16 Jun 2015

    Keywords

    • computational biology/methods
    • fermentation/genetics
    • food contamination/analysis
    • food microbiology/methods
    • food safety/methods
    • food technology/methods
    • genetics, microbial/methods
    • microbiota

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