Document Detail

Application of state-of-art sequencing technologies to indigenous food fermentations.
MedLine Citation:
PMID:  22960050     Owner:  NLM     Status:  Publisher    
Fermented foods and beverages are an integral part of the human diet globally. Understanding the microbial interactions within these fermenting ecosystems is required to deliver safe products with desirable consumer properties, and moreover, maintenance of these traditions. Effective tools are required for documentation of cultures in traditional and artisanal fermented products, for sensory quality and safety improvements, in some cases for starter culture design for commercialization and potentially for supporting sustainable food systems. Here we trace the developments of sequence-based molecular technologies for investigating the diversity and functionality of microbiota in traditional or indigenous fermented foods and beverages. The opportunities of phylobiomics, metagenomics and metatranscriptomics to enrich our knowledge of fermenting microbial ecosystems are presented.
Sacha Aft van Hijum; Elaine E Vaughan; Rudi F Vogel
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-9-6
Journal Detail:
Title:  Current opinion in biotechnology     Volume:  -     ISSN:  1879-0429     ISO Abbreviation:  Curr. Opin. Biotechnol.     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-9-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9100492     Medline TA:  Curr Opin Biotechnol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2012 Elsevier Ltd. All rights reserved.
NIZO Food Research, Kluyver Centre for Genomics of Industrial Fermentation, P.O. Box 20, 6710 BA Ede, The Netherlands; Centre for Molecular and Biomolecular Informatics, Radboud University Medical Centre, P.O. Box 9101, Nijmegen, The Netherlands; TI Food and Nutrition, P.O. Box 557, 6700 AN Wageningen, The Netherlands.
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