Borges Frédéric, Briandet Romain, Callon Cécile, Champomier-Vergès Marie-Christine, Christieans Souad, Chuzeville Sarah, Denis Catherine, Desmasures Nathalie, Desmonts Marie-Hélène, Feurer Carole, Leroi Françoise, Leroy Sabine, Mounier Jérôme, Passerini Delphine, Pilet Marie-France, Schlusselhuber Margot, Stahl Valérie, Strub Caroline, Talon Régine, Zagorec Monique
Université de Lorraine, LIBio, Nancy, France.
Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France.
Front Microbiol. 2022 Aug 2;13:951182. doi: 10.3389/fmicb.2022.951182. eCollection 2022.
Biopreservation is a sustainable approach to improve food safety and maintain or extend food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 years, omics techniques have revolutionised food microbiology including biopreservation. A range of methods including genomics, transcriptomics, proteomics, metabolomics and meta-omics derivatives have highlighted the potential of biopreservation to improve the microbial safety of various foods. This review shows how these approaches have contributed to the selection of biopreservation agents, to a better understanding of the mechanisms of action and of their efficiency and impact within the food ecosystem. It also presents the potential of combining omics with complementary approaches to take into account better the complexity of food microbiomes at multiple scales, from the cell to the community levels, and their spatial, physicochemical and microbiological heterogeneity. The latest advances in biopreservation through omics have emphasised the importance of considering food as a complex and dynamic microbiome that requires integrated engineering strategies to increase the rate of innovation production in order to meet the safety, environmental and economic challenges of the agri-food sector.
生物保鲜是一种可持续的方法，通过使用有益微生物或其代谢产物来提高食品安全并维持或延长食品保质期。在过去20年中，组学技术彻底改变了包括生物保鲜在内的食品微生物学。一系列方法，包括基因组学、转录组学、蛋白质组学、代谢组学和元组学衍生物，都凸显了生物保鲜在改善各类食品微生物安全性方面的潜力。本综述展示了这些方法如何有助于生物保鲜剂的选择，如何更好地理解其作用机制以及在食品生态系统中的效率和影响。它还介绍了将组学与互补方法相结合的潜力，以便在从细胞到群落水平的多个尺度上更好地考虑食品微生物群落的复杂性，以及它们的空间、物理化学和微生物异质性。通过组学实现的生物保鲜最新进展强调了将食品视为一个复杂且动态的微生物群落的重要性，这需要综合工程策略来提高创新产出率，以应对农业食品部门的安全、环境和经济挑战。
