Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F009
DOI: https://doi.org/10.24326/ICDSUPL4.F009
Published online: 9 April 2025
ICDSUPL, 4, F009 (2025)
Bioinformatics in the control of microflora in fermented food products
Jan Sadurski1*, Adam Waśko1
1 Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: jan.sadurski@up.lublin.pl
Abstract
Fermented food products are integral to human nutrition, with their quality and safety contingent upon proficient management of microflora. Classic microbiology practices, which involve cultivating strains under specific conditions, are quite demanding and may not adequately reflect the extensive microbial diversity that is out there. High-throughput sequencing methods in metagenomics allow for the examination of microbial DNA straight away, eliminating the need for prior isolation. Bioinformatic analysis of metagenomic data enables the monitoring of microbial communities throughout various fermentation stages, thereby aiding in the identification of undesirable shifts and ensuring compliance with production standards. The incorporation of machine learning methodologies, including neural networks, is increasingly pivotal, as it allows for the interpretation of intricate, non-linear datasets. These computational tools are adept at processing extensive sequencing datasets, thereby enhancing the precision of taxonomic and functional profiling. Metagenomic investigations also provide profound insights into microbial interactions during fermentation—encompassing species competition, metabolic pathways that affect flavor and texture, and the biosynthesis of bioactive compounds that are advantageous to health. In addition to quality assurance, metagenomics facilitates the identification of the geographical and ecological provenance of fermented foods. Microbial signatures permit the differentiation between industrial and traditionally crafted products, thus reinforcing the authenticity verification and accuracy of labeling. The identification of unique microbial consortia in regional foods may also unveil novel probiotic strains conducive to the advancement of functional food development. As bioinformatics progresses, multi-omics frameworks—such as metatranscriptomics and metabolomics—significantly enrich fermentation research. These integrated methodologies afford novel insights into microbial ecology, enabling researchers to examine not only the composition of microbial communities but also their functional roles and dynamic interactions throughout the fermentation process.
Keywords: bioinformatics, foodomics, metagenomics, microbiome, food
How to cite
J. Sadurski, A. Waśko, 2025. Bioinformatics in the control of microflora in fermented food products. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.F009