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What’s the future on human Microbiome Research?
What’s the future on human Microbiome Research?

The final conference of the Human Microbiome Action coordinated by Joël Doré, Emmanuelle Maguin and Mani Arumugam took place in Brussels at les Ateliers des Tanneurs on the 29th of February. A lot of very interesting talks summarizing the state of the art in Human microbiome research meanwhile paving the ground on policies for safeguarding public health.

Insights from Metabolomics and Fermented Foods 2024
Insights from Metabolomics and Fermented Foods 2024

The recent ‘Metabolomics and Fermented Foods’ seminar organized by the Netherland Metabolomic Centre and held at the Danone Nutricia Global Research & Innovation Center in Utrecht was a melting pot of groundbreaking ideas and discussions, delving deep into the intricate relationship between metabolomics, fermented foods, and gut health. Esteemed experts like Paul Cotter, Guus Roeselers, Barbara Koroušić Seljak, and others shared their invaluable insights, providing attendees with a comprehensive understanding of this dynamic field.

Exploring Traditional and Future Fermented Foods: Insights from France's First DOMINO Living Lab
Exploring Traditional and Future Fermented Foods: Insights from France's First DOMINO Living Lab

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.

Focus on fermented foods at Valorial’Connection
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.

New Halomonas species isolated from French cheese rinds
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.

Latest Posts

Health promoting effects of Fermented Foods was the highlight at 2nd Forum on Fermented Foods in Malaga
Health promoting effects of Fermented Foods was the highlight at 2nd Forum on Fermented Foods in Malaga

(#DominoEU researchers participated significantly to this amazing conference organised by the COST Pimento. Paul Cotter, Orla O’Sullivan, Jekaterina Kansatseva, Bastien Renard, Isabelle Savary-Auzeloux, Luca Cocolin, Kelly Rantsiou and Tanja Kostic gave talks.

Metagenomic driven isolation of poorly culturable species in food
Metagenomic driven isolation of poorly culturable species in food

A new article entitled “Metagenomic driven isolation of poorly culturable species in food” from Caroline and Pierre has been published in Food microbiology journal1.

6th scientific meeting of ANR metasimfood project in Strasbourg
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.