News

In our last article¹ published online this Wednesday 18th of October in frontiers in Microbiology, we demonstrate how an ambitious meta-omics sampling strategy can be holistically integrated to reveal the secrets of microbial flux within food production. Our paper focuses on spoilage scenarios in meat products, but the concept can be applied broadly to all types of food. We demonstrate that, in addition to studying the parameters influencing microbial flux, it is also possible to highlight certain metabolic interactions between micro-organisms. Many thanks to the ANR for funding this project, and a wave of congratulations to all our colleagues in this consortium.

The 18th national congress for the French Microbiology Society (SFM) was held in Rennes the 4-6th October. Stéphane was welcome as a guest and gave an introduction conference in the session dedicated to “microbes and functional foods”. He delivered a 25 min talk untitled ”Design of microbial solutions for sustainable and healthy fermented food: perspectives & challenges”.

On the 13th of September, CentraleSupélec hosted the inaugural Ferment’IA colloquium. This event, organized in collaboration with Ferments du Futur and l’Institut DATAIA, catered to researchers focusing on Artificial Intelligence (AI) and Data Science, particularly in the context of fermented foods.

The 14th Symposium of Lactic Acid Bacteria (LAB14) in Egmond aan Zee, Netherlands, was a landmark event in the world of microbial ecology. Renowned experts from across the globe congregated to discuss the latest advancements in the field.

The meeting was organised by sayfood partner in the brand new AgroParisTech building in Palaiseau. These two days were focussed on the milestone around the construction of the food models and construction of artificial microbial communities. We are glad that this important milestone is validated. The project will now enter a more ambitious phase, implementing synthetic ecology strategies to model microbial interactions in the project’s two models (wine and fermented vegetables). The meeting was punctuated by a very pleasant dinner at the living-room in Palaiseau.