This mini-review focused on the current advances in the development and the application of the antibacterial agents produced from probiotics strains against foodborne pathogens. Inhibitory activity of the pathogen growth could be achieved by co-culture with probiotics and/or the treatment of metabolites extracted from probiotics culture, whereas strain-dependent efficacy was mainly reported according to the bacterial species of the target pathogens. To overcome the limited antibacterial spectrum and the efficacy of the metabolites from probiotics, the recent research highlight the discovery of novel bioactive substances with broad range of the inhibitory activity of foodborne pathogens and mode-of-action which has not been reported as the major research goal. Moreover, understanding the distribution of functional and regulation genes coding the production of the antibacterial metabolites based on the bacterial genome analysis can provide the clues for the mechanisms of the pathogen control by using probiotics. Major strategies on the application of the genomics in this research area can be represented as follows: 1) functional annotation specialized for antimicrobial proteins, 2) assessment of the antibacterial effects followed by the general/functional annotation, 3) genome and metabolites analysis for the purification of antimicrobial proteins, 4) comparative genomics and the characterization of antimicrobial potential. Especially the relationship between phenotype-genotype based on genomic bioinformation with the results of the practical efficacy tests of bacterial metabolites as an active substance of disinfectants and/or preservatives can be expected to act as supportive research for broadening our knowledge regarding the key metabolic pathways associated with the production of antibacterials from probiotics.

Abstract
서 론
본 론
    식품매개질병 원인균에 효과를 나타내는 유용미생물의 항균물질생산 특성 연구 현황
    유용미생물 및 대사산물의 항균능 분석
    유용미생물을 활용한 식품 발효물의 항균능 분석
    유용미생물을 대상으로 한 유전체 분석의 목적
    항균 물질 생산이 가능한 유용미생물 대상 유전체 분석 연구의유형
결 론
References

• 김수진(영남대학교 생활과학대학 식품영양학과) | Su Jin Kim (Department of Food and Nutrition, College of Human Ecology & Kinesiology, Yeungnam University)
• 신진송(고려대학교 과학기술대학 식품규제과학과) | Jin Song Shin (Department of Food Regulatory Science, College of Science and Technology, Korea University)
• 박한솔(고려대학교 과학기술대학 식품규제과학과) | Han Sol Park (Department of Food Regulatory Science, College of Science and Technology, Korea University)
• 송지섭(고려대학교 과학기술대학 식품생명공학과) | Ji Seop Song (Department of Food and Biotechnology, College of Science and Technology, Korea University)
• 이기원(고려대학교 과학기술대학 식품생명공학과) | Ki Won Lee (Department of Food and Biotechnology, College of Science and Technology, Korea University)
• 방우석(영남대학교 생활과학대학 식품영양학과) | Woo-Suk Bang (Department of Food and Nutrition, College of Human Ecology & Kinesiology, Yeungnam University)
• 조태진(고려대학교 과학기술대학 식품규제과학과, 고려대학교 과학기술대학 식품생명공학과) | Tae Jin Cho (Department of Food Regulatory Science, College of Science and Technology, Korea University, Department of Food and Biotechnology, College of Science and Technology, Korea University) Corresponding author