文献类型：期刊文献

英文题名：A review on the application of bioinformatics tools in food microbiome studies

作者：Chelliah, Ramachandran[1];Banan-MwineDaliri, Eric[2,3];Khan, Imran[4];Wei, Shuai[5];Elahi, Fazle[6];Yeon, Su-Jung[6];Selvakumar, Vijayalakshmi[6,7];Ofosu, Fred Kwame[6];Rubab, Momna[8];Ju, Hum Hun[9];Rallabandi, Harikrishna Reddy[6,10];Madar, Inamul Hasan[11,12,13,14];Sultan, Ghazala[15];Oh, Deog Hwan[6]

机构：[1]Kangwon Natl Univ, Dept Food Sci & Technol, Chunchon, South Korea;[2]Kangwon Natl Univ, Dept Food Sci & Biotechnol, Chunchon, South Korea;[3]Vilnius Univ, Dept Biol Models, Life Sci Ctr, Vilnius, Lithuania;[4]Univ Haripur, Dept Food Sci & Technol, Haripur, Khyber Pakhtunk, Pakistan;[5]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangzhou, Guangdong, Peoples R China;[6]Kangwon Natl Univ, Coll Agr & Life Sci, Dept Food Sci & Biotechnol, Chunchon 24341, Gangwon Do, South Korea;[7]Kyungpook Natl Univ, Daegu, South Korea;[8]Univ Management & Technol, Sch Food & Agr Sci, Lahore, Pakistan;[9]Kangwon Natl Univ, Coll Agr & Life Sci, Dept Biol Environm, Chunchon 24341, Gangwon Do, South Korea;[10]Natl Inst Anim Sci, Wonju, South Korea;[11]Bharathidasan Univ, Dept Biochem & Biotechnol, Sch Life Sci, Thiruchirappalli, Tamil Nadu, India;[12]Saveetha Med Coll, Chennai, Tamil Nadu, India;[13]Saveetha Dent Coll, Chennai, Tamil Nadu, India;[14]Korea Univ, Canc ProteoGen, Ctr ProteoGen Res, Seoul, South Korea;[15]Aligarh Muslim Univ, Aligarh, Uttar Pradesh, India

年份：2022

卷号：23

期号：2

外文期刊名：BRIEFINGS IN BIOINFORMATICS

收录：SCI-EXPANDED(收录号：WOS:000759007700001)、、WOS

基金：Thearticle processing charges have been covered by Korea Research Fellowship Program through the National Research Foundation of Korea(NRF) funded by the Ministry of Science, Young Researchers Program(2018007551) and Korea Research Fellowship (KRF) Program (Grant No: 2020H1D3A1A02081423) through the National Research Foundation of Korea (NRF) funded by the Ministry of Science and ICT, Republic of Korea.

语种：英文

外文关键词：microbiome; food; fermentation; techniques; analytical tool; metabolomics; molecular docking

外文摘要：There is currently a transformed interest toward understanding the impact of fermentation on functional food development due to growing consumer interest on modified health benefits of sustainable foods. In this review, we attempt to summarize recent findings regarding the impact of Next-generation sequencing and other bioinformatics methods in the food microbiome and use prediction software to understand the critical role of microbes in producing fermented foods. Traditionally, fermentation methods and starter culture development were considered conventional methods needing optimization to eliminate errors in technique and were influenced by technical knowledge of fermentation. Recent advances in high-output omics innovations permit the implementation of additional logical tactics for developing fermentation methods. Further, the review describes the multiple functions of the predictions based on docking studies and the correlation of genomic and metabolomic analysis to develop trends to understand the potential food microbiome interactions and associated products to become a part of a healthy diet.