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.

Galimberti, A., Bruno, A., Agostinetto, G., Casiraghi, M., Guzzetti, L., Labra, M. (2021). Fermented food products in the era of globalization: tradition meets biotechnology innovations. CURRENT OPINION IN BIOTECHNOLOGY, 70(August 2021), 36-41 [10.1016/j.copbio.2020.10.006].

Fermented food products in the era of globalization: tradition meets biotechnology innovations

Galimberti A.
Primo
;
Bruno A.
Secondo
;
Agostinetto G.;Casiraghi M.;Guzzetti L.
Penultimo
;
Labra M.
Ultimo
2021

Abstract

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.
Articolo in rivista - Review Essay
Fermentation, Machine Learning, Food safety, Food traceability
English
21-nov-2020
2021
70
August 2021
36
41
reserved
Galimberti, A., Bruno, A., Agostinetto, G., Casiraghi, M., Guzzetti, L., Labra, M. (2021). Fermented food products in the era of globalization: tradition meets biotechnology innovations. CURRENT OPINION IN BIOTECHNOLOGY, 70(August 2021), 36-41 [10.1016/j.copbio.2020.10.006].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/296420
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