Multi-Omics Approach in Amelioration of Food Products

被引：8

作者：

Dutta, Bandita ^{[1
]}

Lahiri, Dibyajit ^{[2
]}

Nag, Moupriya ^{[2
]}

Abukhader, Rose ^{[3
]}

Sarkar, Tanmay ^{[4
]}

Pati, Siddhartha ^{[5
,6
]}

Upadhye, Vijay ^{[7
]}

Pandit, Soumya ^{[8
]}

Amin, Mohamad Faiz Mohd ^{[9
]}

Al Tawaha, Abdel Rahman Mohammad Said ^{[10
]}

Kumar, Manoj ^{[11
]}

Ray, Rina Rani ^{[1
]}

机构：

[1] Maulana Abul Kalam Azad Univ Technol, Dept Biotechnol, Haringhata, India

[2] Univ Engn & Management, Dept Biotechnol, Kolkata, India

[3] Jordan Univ Sci & Technol, Fac Med, Irbid, Jordan

[4] West Bengal State Council Tech Educ, Dept Food Proc Technol, Malda Polytech, Govt West Bengal, Malda, India

[5] NatNov Biosci Pvt Ltd, Balasore, India

[6] Skills Innovat & Acad Network SIAN Inst, Assoc Biodivers Conservat & Res ABC, Balasore, India

[7] Parul Univ, Parul Inst Appl Sci PIAS, Ctr Res Dev CR4D, Vadodara, India

[8] Sharda Univ, Dept Life Sci, Noida, India

[9] Univ Malaysia Kelantan, Fac Earth Sci, Jeli, Malaysia

[10] Al Hussein Bin Talal Univ, Dept Biol Sci, Maan, Jordan

[11] ICAR Cent Inst Res Cotton Technol, Chem & Biochem Proc Div, Mumbai, India

来源：

FRONTIERS IN MICROBIOLOGY | 2022年 / 13卷

关键词：

proteomics; transcriptomics; metabolomics; bacteriocin; food products; LACTIC-ACID BACTERIA; INHIBIT LISTERIA-MONOCYTOGENES; LACTOBACILLUS-PLANTARUM; LACTOCOCCUS-LACTIS; STAPHYLOCOCCUS-AUREUS; SHELF-LIFE; ANTIMICROBIAL ACTIVITY; MASS-SPECTROMETRY; NISIN; STRAINS;

D O I：

10.3389/fmicb.2022.955683

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Determination of the quality of food products is an essential key factor needed for safe-guarding the quality of food for the interest of the consumers, along with the nutritional and sensory improvements that are necessary for delivering better quality products. Bacteriocins are a group of ribosomally synthesized antimicrobial peptides that help in maintaining the quality of food. The implementation of multi-omics approach has been important for the overall enhancement of the quality of the food. This review uses various recent technologies like proteomics, transcriptomics, and metabolomics for the overall enhancement of the quality of food products. The matrix associated with the food products requires the use of sophisticated technologies that help in the extraction of a large amount of information necessary for the amelioration of the food products. This review would provide a wholesome view of how various recent technologies can be used for improving the quality food products and for enhancing their shelf-life.

引用

页数：16

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