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Microbial bioinformatics for food safety and production.

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  • المؤلفون: Alkema W; Boekhorst J; Wels M; van Hijum SA
  • المصدر:
    Briefings in bioinformatics [Brief Bioinform] 2016 Mar; Vol. 17 (2), pp. 283-92. Date of Electronic Publication: 2015 Jun 16.
  • نوع النشر :
    Journal Article; Research Support, Non-U.S. Gov't; Review
  • اللغة:
    English
  • معلومة اضافية
    • المصدر:
      Publisher: Oxford University Press Country of Publication: England NLM ID: 100912837 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1477-4054 (Electronic) Linking ISSN: 14675463 NLM ISO Abbreviation: Brief Bioinform Subsets: MEDLINE
    • بيانات النشر:
      Publication: Oxford : Oxford University Press
      Original Publication: London ; Birmingham, AL : H. Stewart Publications, [2000-
    • الموضوع:
    • نبذة مختصرة :
      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.
      (© The Author 2015. Published by Oxford University Press.)
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    • Contributed Indexing:
      Keywords: bioinformatics; food, genomics; microorganisms; predictive models
    • الموضوع:
      Date Created: 20150618 Date Completed: 20161220 Latest Revision: 20181113
    • الموضوع:
      20240829
    • الرقم المعرف:
      PMC4793891
    • الرقم المعرف:
      10.1093/bib/bbv034
    • الرقم المعرف:
      26082168