Microbial bioinformatics for food safety and production

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

Onderzoeksoutput: Review articleAcademicpeer review


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.

Originele taal-2English
Pagina's (van-tot)283-292
TijdschriftBriefings in bioinformatics
Nummer van het tijdschrift2
StatusPublished - mrt 2016


  • microbiologie

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