Advances in genomics for microbial food fermentations and safety

The exponentially growing collection of genomic sequence information, the h igh-throughput analysis of expression products, and the ability to order th is information using advanced bioinformatics are expected to affect biotech nology and life sciences in a profound and unprecedented way. These develop ments offer many possibilities to improve the functionality of fermentation s by food-grade microorganisms and to increase the microbial safety of food s. It will be necessary to combine functional studies with comparative geno mics approaches to provide effective strategies for improving the functiona lity and safety of foods.