Journal
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2
Volume 2, Issue -, Pages 353-371Publisher
ANNUAL REVIEWS
DOI: 10.1146/annurev-food-030810-110338
Keywords
sequencing; genome; probiotic; pathogen; microbiome; transcriptome
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The advent of the molecular biology era in the 1950s and the subsequent emergence of new technologies positively impacted on all areas of biology. New discoveries in molecular biology and experimental tools were developed over the next 60 years that have revolutionized the study of food microbiology. Previously, food microbiology relied on classic microbiology techniques, which had remained relatively unchanged since the discoveries of Louis Pasteur in the 1800s. More recently; new advances resulting in omic technologies have exploded the areas of genomics, transcriptomics, and proteomics and revealed many fundamental processes driven by both pathogens and commensals. This review outlines advances in omic technologies and how these have impacted food microbiology through providing examples of recently published landmark work.
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