As part of the DOMINO project, 6 living labs will be set up in 6 different countries to interact with consumers and stakholders on the place of traditional and future fermented foods in a sustainable food system.
Exploring Traditional and Future Fermented Foods: Insights from France's First DOMINO Living Lab
Focus on fermented foods at Valorial’Connection
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.
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Chaillou S. The role of fermented food microbiota diversity on health: what contributions from data sciences?. https://hal.science/hal-04446192 ↩
New Halomonas species isolated from French cheese rinds
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.
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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 ↩
FermenTwin Project Launch: A Fusion of Microbiology, Technology, and Taste
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.
Fourth scientific meeting of ANR metasimfood project in Rennes
This time, the 7 partners gathered in Rennes this Tuesday 12th of December and were hosted by STLO at the Institut Agro.
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6th scientific meeting of ANR metasimfood project in Strasbourg
On Tuesday 7th of January, the 7 partners gathered for the second time in Illkirch (close to Strasbourg) and were hosted by Aérial. The meeting was focused on the main advances carried out on the fermented vegetables food model with exiting results confirming the hypothesis postulated earlier in the project. Also, the evening before the meeting, Aérial organized a specific visit of the largest Sauerkraut producer in France, at a small village 30 km south of Strasbourg.
DOMINO: Advancing Food Microbiome Science Across Europe
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:
Ferments du Futur Innovation Center is open
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.