Open AccessMetagenomics insights into food fermentations
Author(s) -
De Filippis Francesca,
Parente Eugenio,
Ercolini Danilo
Publication year - 2017
Publication title -
microbial biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.287
H-Index - 74
ISSN - 1751-7915
DOI - 10.1111/1751-7915.12421
Subject(s) - metagenomics , microbiology and biotechnology , biochemical engineering , biology , computer science , engineering , biochemistry , gene
Summary This review describes the recent advances in the study of food microbial ecology, with a focus on food fermentations. High‐throughput sequencing ( HTS ) technologies have been widely applied to the study of food microbial consortia and the different applications of HTS technologies were exploited in order to monitor microbial dynamics in food fermentative processes. Phylobiomics was the most explored application in the past decade. Metagenomics and metatranscriptomics, although still underexploited, promise to uncover the functionality of complex microbial consortia . The new knowledge acquired will help to understand how to make a profitable use of microbial genetic resources and modulate key activities of beneficial microbes in order to ensure process efficiency, product quality and safety.