Fermented food products in the era of globalization: tradition meets biotechnology innovations.
Journal
Current opinion in biotechnology
ISSN: 1879-0429
Titre abrégé: Curr Opin Biotechnol
Pays: England
ID NLM: 9100492
Informations de publication
Date de publication:
08 2021
08 2021
Historique:
received:
04
08
2020
revised:
18
09
2020
accepted:
19
10
2020
pubmed:
25
11
2020
medline:
11
9
2021
entrez:
24
11
2020
Statut:
ppublish
Résumé
Omics tools offer the opportunity to characterize and trace traditional and industrial fermented foods. Bioinformatics, through machine learning, and other advanced statistical approaches, are able to disentangle fermentation processes and to predict the evolution and metabolic outcomes of a food microbial ecosystem. By assembling microbial artificial consortia, the biotechnological advances will also be able to enhance the nutritional value and organoleptics characteristics of fermented food, preserving, at the same time, the potential of autochthonous microbial consortia and metabolic pathways, which are difficult to reproduce. Preserving the traditional methods contributes to protecting the hidden value of local biodiversity, and exploits its potential in industrial processes with the final aim of guaranteeing food security and safety, even in developing countries.
Identifiants
pubmed: 33232845
pii: S0958-1669(20)30155-5
doi: 10.1016/j.copbio.2020.10.006
pii:
doi:
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
36-41Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.