de Vos Willem M, Bron Peter A, Kleerebezem Michiel
Wageningen Center for Food Sciences and Laboratory of Microbiology, Diedenweg 20, PO Box 557, 6700 AN, Wageningen, The Netherlands.
Curr Opin Biotechnol. 2004 Apr;15(2):86-93. doi: 10.1016/j.copbio.2004.02.006.
Recent years have seen an explosion in the number of complete or almost complete genomic sequences of lactic acid bacteria and other food-grade bacteria that are used in functional foods to increase the health of the consumer. These have been instrumental in the development of functional, comparative and other post-genomics approaches that provide the possibility to detect, unravel and understand their functionality in the human intestinal tract. In conjunction with other high-throughput approaches, these advances can be exploited in the functional food innovation cycle for developing new or designed probiotic and other bacterial products that impact gut health.
近年来，用于功能性食品以增进消费者健康的乳酸菌和其他食品级细菌的完整或几乎完整基因组序列数量激增。这些序列在功能性、比较性及其他后基因组学方法的发展中发挥了重要作用，这些方法为检测、揭示和理解它们在人类肠道中的功能提供了可能。与其他高通量方法相结合，这些进展可应用于功能性食品创新周期，以开发影响肠道健康的新型或设计型益生菌及其他细菌产品。
