Microbial bioinformatics for food safety and production
Publication year
2016Source
Briefings in Bioinformatics, 17, 2, (2016), pp. 283-92ISSN
Publication type
Article / Letter to editor

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Organization
CMBI
Journal title
Briefings in Bioinformatics
Volume
vol. 17
Issue
iss. 2
Page start
p. 283
Page end
p. 92
Subject
Radboudumc 19: Nanomedicine RIMLS: Radboud Institute for Molecular Life Sciences; Radboudumc 4: lnfectious Diseases and Global Health RIMLS: Radboud Institute for Molecular Life Sciences; Radboudumc 6: Metabolic Disorders RIMLS: Radboud Institute for Molecular Life Sciences; Radboudumc 6: Metabolic Disorders RIMLS: Radboud Institute for Molecular Life SciencesAbstract
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.
This item appears in the following Collection(s)
- Academic publications [202652]
- Electronic publications [100828]
- Faculty of Medical Sciences [79967]
- Open Access publications [69559]
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