The first Valorial’Connection event of the year was held at Lamballe this 1st February. It gathered more than 50 academic and AgriFood industry partners on site and as many online. Stéphane was invited to give a talk1 for presenting the EU DOMINO project and to talk, more specifically, on the role of data sciences in fermented foods area.
Chaillou S. The role of fermented food microbiota diversity on health: what contributions from data sciences?. https://hal.science/hal-04446192 ↩
Halophilic and halotolerant bacteria are generally considered to live in natural environments such as see, although they can also be present in foods such as cheese and seafood. These salt-loving bacteria have occasionally been characterized in cheeses, and studies on their ecological and technological functions are still rare. In a previous study, we systematically characterized these micro-organisms in the rind of 13 traditional cheeses. We identified 35 halotolerant strains1, 8 of which were assigned to the Halomonas genus on the basis of 16S rRNA gene sequence analysis.
Kothe et al. Halomonas citrativorans sp. nov., Halomonas casei sp. nov. and Halomonas colorata sp. nov., isolated from French cheese rinds. Int J Syst Evol Microbiol. 2024 ↩
Today marked the exciting kickoff of the FermenTwin project, funded by INRAE DIGIT-BIO metaprogram and coordinated by Guillaume Gautreau, an innovative venture set to develop a food microbiota digital twins of fermented vegetable juices.
This time, the 7 partners gathered in Rennes this Tuesday 12th of December and were hosted by STLO at the Institut Agro.
A workshop for #DominoEU living-labs (LL) was held at the Vrije Universiteit Amsterdam (VU Amsterdam) on thursday 30th of november and friday 1st of December.
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The DOMINO project is at the forefront of connecting microbiome science, food systems, and health in Europe. Recent activities highlight how DOMINO is driving innovation and fostering collaboration:
At the recent opening of the Ferments du Futur Innovation Center (CI2F) in Paris-Saclay, Killian shared insights about how our new plateform PIAM (Print, Image, Analytics and Micro-fermenters) housed in MICALIS supports innovation in industrial fermentation, microbial consortia development, and health-related applications.
From September 16 to 19, Bratislava hosted the latest COST PIMENTO workshop, bringing together key members of the management committee, core group, and working groups. This fruitful event, organized by the National Agricultural and Food Centre (Food Research Institute), provided an opportunity to discuss the future direction of fermented foods research.