Recent Past, Present, and Future of the Food Microbiome

被引：119

作者：

De Filippis, Francesca ^{[1
,2
]}

Parente, Eugenio ^{[3
]}

Ercolini, Danilo ^{[1
,2
]}

机构：

[1] Univ Naples Federico II, Dept Agr Sci, I-80055 Portici, Italy

[2] Univ Naples Federico II, Task Force Microbiome Studies, I-80131 Naples, Italy

[3] Univ Basilicata, Dept Sci, I-85100 Potenza, Italy

来源：

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 9 | 2018年 / 9卷

关键词：

amplicon sequencing; food microbiome; food microbiota; high-throughput sequencing; metagenomics; metatranscriptomics; whole-genome sequencing; LACTIC-ACID BACTERIA; PROCESSING ENVIRONMENT; METAGENOMIC ANALYSIS; COMMUNITY STRUCTURE; WINE FERMENTATION; YEAST MICROBIOTA; ECOLOGY DYNAMICS; KEFIR GRAINS; PCR-DGGE; IN-VITRO;

D O I：

10.1146/annurev-food-030117-012312

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sequencing technologies have deeply changed our approach to the study of food microbial communities. This review describes recent exploitations of high-throughput sequencing applications to improve our knowledge of food microbial consortia. In the past 10 years, target amplicon sequencing has become routinely used in many food microbiology laboratories, providing a detailed picture of food-associated microbiota. Metagenomics and metatranscriptomics approaches are still underexploited in food microbial ecology, despite their potential to uncover the functionality of complex communities. In a near future, sequencing technologies will surely advance our understanding of how to effectively use the invaluable microbial resources to improve food quality and safety.

引用

页码：589 / 608

页数：20

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