Microbial bioinformatics for food safety and production

@article{Alkema2016MicrobialBF,
  title={Microbial bioinformatics for food safety and production},
  author={Wynand Alkema and Jos Boekhorst and Michiel Wels and Sacha A. F. T. van Hijum},
  journal={Briefings in bioinformatics},
  year={2016},
  volume={17 2},
  pages={
          283-92
        }
}
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… CONTINUE READING
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