Translating Omics to Food Microbiology
Aaron M Walsh1,2,3, Fiona Crispie1, Marcus J Claesson2,3
1Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland;
Annual Review of Food Science and Technology
|January 27, 2017
Summary
High-throughput sequencing (HTS) advances food microbiology by enabling detailed analysis of microbial communities. These omics technologies optimize food fermentation, enhance food safety, and reveal probiotic mechanisms and gut microbiota interactions.
Area of Science:
- Food microbiology
- Genomics
- Metagenomics
- Metatranscriptomics
Background:
- Omics technologies, particularly high-throughput sequencing (HTS), are revolutionizing food microbiology.
- Understanding microbial roles in food is crucial for safety, quality, and health.
Purpose of the Study:
- To review the applications of omics technologies in food microbiology.
- To highlight the utility of HTS for food safety, fermentation optimization, and understanding microbial interactions.
Main Methods:
- Review of current literature on omics applications in food microbiology.
- Discussion of various high-throughput sequencing approaches and platforms.
- Analysis of genomics, metagenomics, and metatranscriptomics for food-related studies.
Main Results:
- HTS enables comprehensive analysis of microbial isolates and communities in food.
- Genomics, metagenomics, and metatranscriptomics can optimize food fermentations.
- HTS is applicable for food safety assessments and understanding probiotic mechanisms.
Conclusions:
- Omics technologies, especially HTS, offer powerful tools for advancing food microbiology.
- Applications span from optimizing food production to ensuring safety and elucidating host-microbe interactions.
Keywords:
fermentationfood microbiologyfoodborne pathogensgut microbiotahigh-throughput sequencingprobioticsMore Related Videos
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