Current strategies for improving food bacteria

Novel concepts and methodologies are emerging that hold great promise for t he directed improvement of food-related bacteria, specifically lactic acid bacteria. Also, the battle against food spoilage and pathogenic bacteria ca n now be fought more effectively. Here we describe recent advances in micro bial physiology and genomic research of these organisms that enable novel s trategies for obtaining safe, healthy, and good-tasting fermented food prod ucts. (C) 2000 Editions scientifiques et medicales Elsevier SAS.