FN Archimer Export Format
PT J
TI Contribution of omics to biopreservation: Toward food microbiome engineering
BT 
AF Borges, Frédéric
   Briandet, Romain
   Callon, Cécile
   Champomier-Vergès, Marie-Christine
   Christieans, Souad
   Chuzeville, Sarah
   Denis, Catherine
   Desmasures, Nathalie
   Desmonts, Marie-Hélène
   Feurer, Carole
   Leroi, Francoise
   Leroy, Sabine
   Mounier, Jérôme
   Passerini, Delphine
   Pilet, Marie-France
   Schlusselhuber, Margot
   Stahl, Valérie
   Strub, Caroline
   Talon, Régine
   Zagorec, Monique
AS 1:1;2:2;3:3;4:2;5:4;6:5;7:6;8:7;9:8;10:9;11:10;12:11;13:12;14:10;15:13;16:7;17:8;18:14;19:11;20:13;
FF 1:;2:;3:;4:;5:;6:;7:;8:;9:;10:;11:PDG-RBE-MASAE-LEMMMB;12:;13:;14:PDG-RBE-MASAE-LEMMMB;15:;16:;17:;18:;19:;20:;
C1 Université de Lorraine, LIBio, Nancy, France
   Université Paris-Saclay, INRAE, AgroParisTech, Micalis Institute, Jouy-en-Josas, France
   Université Clermont Auvergne, INRAE, VetAgro Sup, UMR 545 Fromage, Aurillac, France
   ADIV, Clermont-Ferrand, France
   ACTALIA, Pôle d’Expertise Analytique, Unité Microbiologie Laitière, La Roche sur Foron, France
   ACTALIA, Sécurité des Aliments, Saint Lô, France
   Normandie Univ, UNICAEN, UNIROUEN, ABTE, Caen, France
   Aerial, Illkirch, France
   IFIP, Institut de la Filière Porcine, Le Rheu, France
   Ifremer, MASAE, Laboratoire EM3B, Nantes, France
   Université Clermont Auvergne, INRAE, MEDIS, Clermont-Ferrand, France
   Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, Plouzané, France
   Oniris, INRAE, SECALIM, Nantes, France
   Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
C2 UNIV LORRAINE, FRANCE
   UNIV PARIS-SACLAY, FRANCE
   UNIV CLERMONT AUVERGNE, FRANCE
   ADIV, FRANCE
   ACTALIA, FRANCE
   ACTALIA, FRANCE
   UNIV CAEN NORMANDIE, FRANCE
   AERIAL, FRANCE
   IFIP, FRANCE
   IFREMER, FRANCE
   UNIV CLERMONT AUVERGNE, FRANCE
   UBO, FRANCE
   ONIRIS, FRANCE
   UNIV MONTPELLIER, FRANCE
SI NANTES
SE PDG-RBE-MASAE-LEMMMB
IN WOS Ifremer UPR
   DOAJ
   copubli-france
   copubli-univ-france
IF 5.2
TC 8
UR https://archimer.ifremer.fr/doc/00788/89996/95556.pdf
LA English
DT Article
DE ;shelf life;food;safety;pathogen;spoilage;microbiome;fermentation;biopreservation
AB 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. 
PY 2022
PD AUG
SO Frontiers In Microbiology
SN 1664-302X
PU Frontiers Media SA
VL 13
UT 000841637500001
DI 10.3389/fmicb.2022.951182
ID 89996
ER

EF