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KMID : 1007520230320040389
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Food Science and Biotechnology
2023 Volume.32 No. 4 p.389 ~ p.412
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Bioinformatics and its role in the study of the evolution and probiotic potential of lactic acid bacteria
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Remilyn M. Mendoza
Kim Sang-Hoon
Robie Vasquez
Hwang In-Chan
Park Young-Seo
Paik Hyun-Dong
Moon Gi-Seong
Kang Dae-Kyung
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Abstract
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KEYWORD
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Due to their numerous well-established applications in the food industry, there have been many studies regarding the adaptation and evolution of lactic acid bacteria (LAB) in a wide variety of hosts and environments. Progress in sequencing technology and continual decreases in its costs have led to the availability of LAB genome sequence data. Bioinformatics has been central to the extraction of valuable information from these raw genome sequence data. This paper presents the roles of bioinformatics tools and databases in understanding the adaptation and evolution of LAB, as well as the bioinformatics methods used in the initial screening of LAB for probiotic potential. Moreover, the advantages, challenges, and limitations of employing bioinformatics for these purposes are discussed.
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