Research Progress and Applications of Metagenomics in Food Science

doi:10.7506/spkx1002-6630-201205065

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (5): 309-314.doi: 10.7506/spkx1002-6630-201205065

• Reviews • Previous Articles Next Articles

Research Progress and Applications of Metagenomics in Food Science

ZHANG Wei-xiao，LI Jian，QIAN Yu，SUO Hua-yi,

1. College of Food Science, Southwest University, Chongqing 400715, China； 2. National Food Science and Engineering Experimental Teaching Center, Southwest University, Chongqing 400715, China； 3. College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China； 4. College of Biology and Chemical Engineering, Chongqing College of Education, Chongqing 400067, China

Online:2012-03-15 Published:2012-03-03

Abstract

Abstract: Metagenomics is an advanced methodology by means of extracting all microbialgenomic DNAs in certain environmental habitat, constructing and screening metagenomic libraries to seek novel functional genes and biologically active compounds without cultivating. It can mine microbial resources to the greatest extent. Therefore, it is increasingly becoming one of the most important subjects in microbiological research and development. This paper reviews the recent research progress of metagenomics and its applications in the area of food science, especially in enzyme preparation development, food safety and hygiene, food fermentation, ecological evolution, food nutrition, and the discovery of new compounds, and explores its future prospects in the area of food science.

Key words: metagenomics, food science, research progress

CLC Number:

TS201.3

ZHANG Wei-xiao，LI Jian，QIAN Yu，SUO Hua-yi,. Research Progress and Applications of Metagenomics in Food Science[J]. FOOD SCIENCE, 2012, 33(5): 309-314.

[1]	WEI Zheng, GUO Mimi, WANG Yameng, DUAN Zhangqun, YANG Kaizhou, LUAN Xia. Recent Advances in Research on Polyphenol Compounds in Camellia oleifera Seed Oil [J]. FOOD SCIENCE, 2021, 42(3): 311-320.
[2]	LI Xia, WEN Jiaqi, WANG Xiujuan, SONG Yuqi, DAI Weichang, WANG Yuhua. Metagenomic Comparison of Microbial Communities on Eggs from Different Areas of China [J]. FOOD SCIENCE, 2021, 42(10): 139-145.
[3]	WU Shaohui, WEI Yuanan, WU Jiayi, ZHENG Huiling, HUO Jinhong. Precision Prebiotics: Progress and Trends [J]. FOOD SCIENCE, 2018, 39(9): 333-340.
[4]	LEI Zhonghua, CHEN Congcong, CHEN Gu. Metagenomic and Metatranscriptomic Analysis of Microbiota in Fermented Foods: Review of Recent Advances [J]. FOOD SCIENCE, 2018, 39(3): 330-337.
[5]	ZHANG Nan, MA Chunhui, ZHOU Xiaoli, TENG Man. Bibliometric Analysis of the State of the Art in Studies, Hot Topics and Interdisciplinary Competitiveness in Food Science [J]. FOOD SCIENCE, 2017, 38(3): 310-315.
[6]	LI Zhilan. Present Situation and Future Development of Basic Research in Food Science from the View of Natural Science Funding [J]. FOOD SCIENCE, 2015, 36(3): 285-288.
[7]	LIU Yuan, LI Xuepeng, LI Shugang, DU Shengming. Analysis of Applied and Approved Projects from National Natural Science Foundation of China in Food Science Discipline in 2015 [J]. FOOD SCIENCE, 2015, 36(23): 1-5.
[8]	LUO Hui-ting, KONG Bao-hua, LI Pei-jun, LI Mu-zi. Bacterial Nitric Oxide Synthase and Its Application in Food Science: a Review [J]. FOOD SCIENCE, 2014, 35(17): 266-271.
[9]	SONG Xiao-yan, LIU Bao-lin. Recent Advances in Vacuum Cooling Technology for Food Processing [J]. FOOD SCIENCE, 2014, 35(11): 319-324.
[10]	DONG Ying，QIAN Xi-wen，BAI Juan，ZHANG Yi，ZHU Ying. Research Progress in Functions and Mechanisms of Momordica charantia L. for Ameliorating Insulin Resistance [J]. FOOD SCIENCE, 2013, 34(21): 369-374.
[11]	LIU Cheng1,2，LI Hao-lin1,2，LIU Qing1,*，LIANG Wei1，HAN Shun-yu2，YANG Yu-ping1，FANG Shui-qin3， GUO Hui-qin3，CHEN Yan3. Research Progress of Detection Technology for Harmful Ingredients in Dairy Products [J]. FOOD SCIENCE, 2013, 34(21): 425-430.
[12]	ZHU Chang-ju. Bibliometric Analysis of SCI Cited Research Papers in Food Science during 2000—2011 [J]. FOOD SCIENCE, 2013, 34(19): 386-389.
[13]	NIE Zhi-qiang，HAN Yue，ZHENG Yu，SHEN Yan-bing，WANG Min*. Metagenomic Analysis of Microbial Diversity in the Traditional Vinegar Fermentation Process [J]. FOOD SCIENCE, 2013, 34(15): 198-203.
[14]	. Research progress on Improving the Quality of Frozen Non-fermented Flour Products [J]. FOOD SCIENCE, 2013, 34(11): 369-374.
[15]	WANG Li-jun，XU Heng-yi*，XIONG Yong-hua，LI Ping. Application of Real-time Fluorescent Quantitative Polymerase Chain Reaction in Detection of Escherichia coli O157:H7 [J]. FOOD SCIENCE, 2013, 34(11): 358-362.

Research Progress and Applications of Metagenomics in Food Science

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments