With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, thereby improving our understanding of the interactions between biotic and abiotic factors and concomitantly the physiology of starter cultures, spoilage and pathogenic microbiota. Improvements in the speed, accuracy and reliability of food quality and safety assessment have made the foundation stronger for future developments including the exploitation of gene networks and applications of nanotechnology and systems biology.
This book reviews all these developments, provides an integrated view of the subject and helps in identifying areas of future development.
Table of Contents
1. Food molecular microbiology: An overview. 2. Molecular tools for food micro-ecosystems assessment. 3. Molecular tools for evolution and taxonomy assessment. 4. Tools and techniques for recovery, detection, and inactivation of foodborne viruses. 5. Bioinformatics in food microbiology. 6. Advanced 'Omics approaches applied to microbial food safety and quality: from ecosystems to the emerging foodborne pathogen Campylobacter. 7. Genomics and proteomics features of Listeria monocytogenes 8. The structural and functional analysis of Escherichia coli genome. 9. Stress responses of LAB. 10. Stress response in yeasts used for food production. 11. Genomic insights into gram-negative food spoilers. 12. Applications of nanotechnology in food and agriculture.