Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695, USA.
Annu Rev Food Sci Technol. 2011;2:353-71. doi: 10.1146/annurev-food-030810-110338.
The advent of the molecular biology era in the 1950s and the subsequent emergence of new technologies positively impacted on all areas of biology. New discoveries in molecular biology and experimental tools were developed over the next 60 years that have revolutionized the study of food microbiology. Previously, food microbiology relied on classic microbiology techniques, which had remained relatively unchanged since the discoveries of Louis Pasteur in the 1800s. More recently, new advances resulting in "omic" technologies have exploded the areas of genomics, transcriptomics, and proteomics and revealed many fundamental processes driven by both pathogens and commensals. This review outlines advances in omic technologies and how these have impacted food microbiology through providing examples of recently published landmark work.
20 世纪 50 年代分子生物学时代的到来以及随后新技术的出现对生物学的各个领域都产生了积极的影响。在接下来的 60 年里，分子生物学和实验工具方面的新发现彻底改变了食品微生物学的研究。在此之前，食品微生物学依赖于经典的微生物学技术，自 19 世纪路易斯·巴斯德（Louis Pasteur）发现以来，这些技术相对没有变化。最近，“组学”技术的新进展使基因组学、转录组学和蛋白质组学领域爆炸式发展，并揭示了病原体和共生菌驱动的许多基本过程。这篇综述概述了组学技术的进展，以及通过提供最近发表的具有里程碑意义的工作示例，这些进展如何影响食品微生物学。
