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Microbial bioinformatics for food safety and production

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Bibliographic Details
Title: Microbial bioinformatics for food safety and production
Authors: Wynand, Alkema, Jos, Boekhorst, Michiel, Wels, Sacha A F T, van Hijum, Data Science for Life Science & Health
Source: Briefings in Bioinformatics. 17(2):283-292
Publisher Information: Henry Stewart Publications.
Publication Year: 2015
Physical Description: 10
Subject Terms: computational biology/methods, fermentation/genetics, food contamination/analysis, food microbiology/methods, food safety/methods, food technology/methods, genetics, microbial/methods, microbiota, microbiologie
Description: 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.
Document Type: other
Language: English
Access URL: https://research.hanze.nl/en/publications/8c67e0d1-b515-4db4-998f-9b693d305177
Availability: http://www.hbo-kennisbank.nl/en/page/hborecord.view/?uploadId=hanzepure:oai:research.hanze.nl:publications/8c67e0d1-b515-4db4-998f-9b693d305177
Accession Number: edshbo.hanzepure.oai.research.hanze.nl.publications.8c67e0d1.b515.4db4.998f.9b693d305177
Database: HBO Kennisbank
Description
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.