Siezen Roland J, van Enckevort Frank H J, Kleerebezem Michiel, Teusink Bas
Wageningen Center for Food Sciences, PO Box 557, 6700AN, Wageningen, The Netherlands.
Curr Opin Biotechnol. 2004 Apr;15(2):105-15. doi: 10.1016/j.copbio.2004.02.002.
Lactic acid bacteria (LAB) have been widely used in food fermentations and, more recently, as probiotics in health-promoting food products. Genome sequencing and functional genomics studies of a variety of LAB are now rapidly providing insights into their diversity and evolution and revealing the molecular basis for important traits such as flavor formation, sugar metabolism, stress response, adaptation and interactions. Bioinformatics plays a key role in handling, integrating and analyzing the flood of 'omics' data being generated. Reconstruction of metabolic potential using bioinformatics tools and databases, followed by targeted experimental verification and exploration of the metabolic and regulatory network properties, are the present challenges that should lead to improved exploitation of these versatile food bacteria.
乳酸菌（LAB）已广泛应用于食品发酵领域，最近还作为益生菌用于促进健康的食品中。目前，对多种乳酸菌的基因组测序和功能基因组学研究正在迅速为我们提供有关其多样性和进化的见解，并揭示风味形成、糖代谢、应激反应、适应性及相互作用等重要特性的分子基础。生物信息学在处理、整合和分析大量生成的“组学”数据方面发挥着关键作用。利用生物信息学工具和数据库重建代谢潜力，随后进行有针对性的实验验证以及对代谢和调控网络特性的探索，是当前面临的挑战，这些挑战有望推动对这些多功能食品细菌的更好利用。
