Department of Biotechnology and Biosciences, University of Milano - Bicocca, P.za Della Scienza, 2, 20126-I Milan, Italy.
Department of Biotechnology and Biosciences, University of Milano - Bicocca, P.za Della Scienza, 2, 20126-I Milan, Italy.
Curr Opin Biotechnol. 2021 Aug;70:36-41. doi: 10.1016/j.copbio.2020.10.006. Epub 2020 Nov 21.
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.
组学工具为传统和工业发酵食品的特性描述和追踪提供了机会。通过机器学习和其他先进的统计方法，生物信息学能够分解发酵过程，并预测食品微生物生态系统的演变和代谢结果。通过组装微生物人工群落，生物技术的进步还将能够提高发酵食品的营养价值和感官特性，同时保持难以复制的本土微生物群落和代谢途径的潜力。保护传统方法有助于保护当地生物多样性的隐藏价值，并利用其在工业过程中的潜力，最终目的是保障食品安全，即使在发展中国家也是如此。
