Contribution of omics to biopreservation: Toward food microbiome engineering
Type | Article | ||||||||
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Date | 2022-08 | ||||||||
Language | English | ||||||||
Author(s) | Borges Frédéric1, Briandet Romain2, Callon Cécile3, Champomier-Vergès Marie-Christine2, Christieans Souad4, Chuzeville Sarah5, Denis Catherine6, Desmasures Nathalie7, Desmonts Marie-Hélène8, Feurer Carole9, Leroi Francoise10, Leroy Sabine11, Mounier Jérôme12, Passerini Delphine10, Pilet Marie-France13, Schlusselhuber Margot7, Stahl Valérie8, Strub Caroline14, Talon Régine11, Zagorec Monique13 | ||||||||
Affiliation(s) | 1 : Université de Lorraine, LIBio, Nancy, France 2 : Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France 3 : Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage, Aurillac, France 4 : ADIV, Clermont-Ferrand, France 5 : ACTALIA, Pôle d’Expertise Analytique, Unité Microbiologie Laitière, La Roche sur Foron, France 6 : ACTALIA, Sécurité des Aliments, Saint Lô, France 7 : Normandie Univ, UNICAEN, UNIROUEN, ABTE, Caen, France 8 : Aerial, Illkirch, France 9 : IFIP, Institut de la Filière Porcine, Le Rheu, France 10 : Ifremer, MASAE, Laboratoire EM3B, Nantes, France 11 : Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand, France 12 : Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France 13 : Oniris, INRAE, SECALIM, Nantes, France 14 : Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France |
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Source | Frontiers In Microbiology (1664-302X) (Frontiers Media SA), 2022-08 , Vol. 13 , P. 951182 (16p.) | ||||||||
DOI | 10.3389/fmicb.2022.951182 | ||||||||
WOS© Times Cited | 8 | ||||||||
Keyword(s) | shelf life, food, safety, pathogen, spoilage, microbiome, fermentation, biopreservation | ||||||||
Abstract | 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. |
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