Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Recent next-generation sequencing and bioinformatic analysis methods for food microbiome research

식품 미생물 균총 연구를 위한 최신 마이크로바이옴 분석 기술

  • Kwon, Joon-Gi (Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University) ;
  • Kim, Seon-Kyun (Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University) ;
  • Lee, Ju-Hoon (Department of Food Science and Biotechnology, Graduate School of Biotechnology, Kyung Hee University)
  • 권준기 (경희대학교 생명과학대학 식품생명공학과) ;
  • 김선균 (경희대학교 생명과학대학 식품생명공학과) ;
  • 이주훈 (경희대학교 생명과학대학 식품생명공학과)
  • Received : 2019.08.07
  • Accepted : 2019.09.16
  • Published : 2019.09.30
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Abstract

Rapid development of next-generation sequencing (NGS) technology is available to study microbes in genomic level. This NGS has been widely used in DNA/RNA sequencing for genome sequencing, metagenomics, and transcriptomics. The food microbiology area could be categorized into three groups. Food microbes including probiotics and food-borne pathogens are studied in genomic level using NGS for microbial genomics. While food fermentation or food spoilage are more complicated, their genomic study needs to be done with metagenomics using NGS for compositional analysis. Furthermore, because microbial response in food environments are also important to understand their roles in food fermentation or spoilage, pattern analysis of RNA expression in the specific food microbe is conducted using RNA-Seq. These microbial genomics, metagenomics, and transcriptomics for food fermentation and spoilage would extend our knowledge on effective utilization of fermenting bacteria for health promotion as well as efficient control of food-borne pathogens for food safety.

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References

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