Genomics and Proteomics Application in Food Microbiology
A special issue of Biology (ISSN 2079-7737).
Deadline for manuscript submissions: closed (3 May 2021) | Viewed by 691
Special Issue Editors
Interests: antifungal compounds; proteomics; mycotoxins; metabolomics; food safety; bioprotective agents
Special Issues, Collections and Topics in MDPI journals
Interests: food microbiology and safety; food mycology; foodborne pathogens; mycotoxins; gene expression; molecular ecology and biology; food science and technology; biocontrol and analytical methods; plant pathology
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food microbiology involves the study and investigation of microorganisms with a non-negligible impact on foods, with either harmful or beneficial activities. Among the tools that can be used for this purpose, during the last decade, genomics and proteomics have considerably developed and applied to this field. Genomics and proteomics can be used for revealing the physiologic status of microorganisms as well as their response to stress and further adaptation in relation to different food nutritional and environmental atmospheres, as well as their interaction with other competitive microbiota.
This Special Issue looks forward to receiving contributions in the food microbiology area that have required the use of genomics and proteomics to investigate the effect of food constituents and environments on the ecology and adaptation of different microorganisms including:
- Foodborne pathogens
- Microorganisms with technological properties
- Probiotics
- Microorganisms producers of antifungal/antibacterial compounds
- Mechanisms of action of antifungal/antibacterial compounds
- Toxin producers
- Protective cultures
This Special Issue intends to highlight the importance of the application of genomics and proteomics in food microbiology to enhance the sensory and nutritional quality of any foodstuffs as well as food safety and biosecurity by increasing knowledge of mechanisms of adaptation, competition, or bioactive compounds production of the target microorganisms.
Dr. Josué Delgado Perón
Dr. Alicia Rodríguez
Guest Editors
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Keywords
- food microbiology
- genomics
- proteomics
- toxins
- technological properties
- foodborne pathogens
- protective cultures
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