Novel methods of microbiome analysis in the food industry

• Carlos Sabater ^[1] ; José F. Cobo-Díaz ^[2] ; Avelino Álvarez-Ordóñez ^[2] ; Patricia Ruas-Madiedo ^[1] ; Lorena Ruiz ^[1] ; Abelardo Margolles ^[1]
  1. [1] Consejo Superior de Investigaciones Científicas

     Consejo Superior de Investigaciones Científicas

     Madrid, España

     
  2. [2] Universidad de León

     Universidad de León

     León, España

     
• Localización: International microbiology: official journal of the Spanish Society for Microbiology, ISSN 1139-6709, Vol. 24, Nº. 4, 2021, págs. 593-605
• Idioma: inglés
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• Resumen

  • The study of the food microbiome has gained considerable interest in recent years, mainly due to the wide range of applications that can be derived from the analysis of metagenomes. Among these applications, it is worth mentioning the possibility of using metagenomic analyses to determine food authenticity, to assess the microbiological safety of foods thanks to the detection and tracking of pathogens, antibiotic resistance genes and other undesirable traits, as well to identify the microorganisms responsible for food processing defects. Metataxonomics and metagenomics are currently the gold standard methodologies to explore the full potential of metagenomes in the food industry. However, there are still a number of challenges that must be solved in order to implement these methods routinely in food chain monitoring, and for the regulatory agencies to take them into account in their opinions. These challenges include the difficulties of analysing foods and food-related environments with a low microbial load, the lack of validated bioinformatics pipelines adapted to food microbiomes and the difficulty of assessing the viability of the detected microorganisms. This review summarizes the methods of microbiome analysis that have been used, so far, in foods and food-related environments, with a specific focus on those involving Next-Generation Sequencing technologies.