2015/01/01 by Anne Thierry, Valence, Florence, Thierry, Anne +1
Business, Management and Accounting · #Big Data and Business Intelligence
paper · doi:10.15454/1.4622639464429463e12
First source of genes on the planet, microorganisms are key elements of fermented foods and food biopreservation, they represent a wealth to explore and preserve. All metabolisms are represented and microbial biodiversity still largely under-explored can be a source of innovation and added value. Proper management of these resources is essential. This mission is ensured by the Biological Resource Centers (BRC) that acquire, characterize, preserve and distribute these resources with a high standard of quality and expertise in relation to the type of hosted microbial resources. In this respect, INRA created the International Centre for Microbial Resources (CIRM) in 2005. These thematic collections include numerous microbial species (bacteria, yeasts and filamentous fungi). Their specificity is the possession of a large number of strains by species, essential to be able to explore and exploit the functional diversity of microorganisms. The high throughput screening allows, for the microorganisms involved in food processing, on a large number of strains in parallel, to explore their functional diversity. The choice of screening methods (targeted or non-targeted approach) depending on the studied functionalities and on the knowledge of studied microorganisms to be screened, in the ecosystem in which they occur, are key elements to ensure relevance and efficiency of a high throughput screening.