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Advances in genomics for microbial food fermentations and safety.

Authors
  • de Vos, W M
Type
Published Article
Journal
Current Opinion in Biotechnology
Publisher
Elsevier
Publication Date
Oct 01, 2001
Volume
12
Issue
5
Pages
493–498
Identifiers
PMID: 11604327
Source
Medline
License
Unknown

Abstract

The exponentially growing collection of genomic sequence information, the high-throughput analysis of expression products, and the ability to order this information using advanced bioinformatics are expected to affect biotechnology and life sciences in a profound and unprecedented way. These developments offer many possibilities to improve the functionality of fermentations by food-grade microorganisms and to increase the microbial safety of foods. It will be necessary to combine functional studies with comparative genomics approaches to provide effective strategies for improving the functionality and safety of foods.

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