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Ferments du futur at SIA 2023
Ferments du futur at SIA 2023

Grand Défi Ferments du Futur” Day at the agriculture showcase was a great opportunity for experts in the field to come together and discuss their work. One of the highlights of the day was a roundtable discussion on the INRAE stand, which featured the Food Microbial Ecology team.

1st annual meeting of metasimfood project.
1st annual meeting of metasimfood project.

The 1st annual meeting of metasimfood project took place in Strasbourg last thursday 12th of january. Follow the news using our project website.

COST PIMENTO 2022 workshop
COST PIMENTO 2022 workshop

PIMENTO CA20128 is a project focusing on the cartography, scientific evidence database and innovative challenges in the field of fermented foods (read more at cost.eu)

Biosphera Scientific Days: first edition
Biosphera Scientific Days: first edition

The first Biosphera Scientific Days were held on October 13 and 14, 2022 on the Campus Agro Paris-Saclay. Dedicated to the launch of its eight thematic programs with scientific presentations and workshops led by the coordinators of these programs (Stéphane from FME & Ariane Bize from PROSE Unit presented the coordination of the Microorganisms program).

FME lab were at ISME18 congress
FME lab were at ISME18 congress

FME lab was present during the last 18th International Symposium on Microbial Ecology ISME18 congress. ISME18 was held as in Lausanne, Switzerland from 14-19 August 2022.

Latest Posts

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.