Home About us MoEF Contact us Sitemap Tamil Website  
About Envis
Whats New
Microorganisms
Research on Microbes
Database
Bibliography
Publications
Library
E-Resources
Microbiology Experts
Events
Online Submission
Access Statistics

Site Visitors

blog tracking


 
Current Opinion in Food Science
Vol. 2, 2015, Pages: 43–50

Zooming into food-associated microbial consortia: a ‘cultural’ evolution

Luca Cocolin1, Danilo Ercolini

Department of Agricultural, Forest and Food Science, University of Torino, Largo Paolo Braccini 2, 10095 Grugliasco, Italy.

Abstract

Foods are complex and dynamic microbial consortia where bacteria, yeasts and fungi can coexist. The advances in the culture-independent analysis of food microbiota have revolutionized the way we study these microbial ecosystems, leading to a ‘cultural’ evolution. This is not only because we have technically learned to avoid cultivation to study food microbes, but also because our mental approach to food microbiology has changed. We discuss the most recent achievements in the field of food microbial ecology and give examples of how current molecular biology tools can be used to study performance of microorganisms used for food fermentation, to explore the sources of technologically relevant and spoilage bacteria as well as to acquire knowledge on the behaviour of foodborne pathogens.

 


 
Copyright © 2005 ENVIS Centre ! All rights reserved
This site is optimized for 1024 x 768 screen resolution