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Key Takeaways from NutrEvent 2023 Rennes Participation
Key Takeaways from NutrEvent 2023 Rennes Participation

Marie and Julien participated in the NutrEvent held in Rennes on the 17th and 18th of October.

Food microbial fluxes under the magnifying glass of multi-omic data integration
Food microbial fluxes under the magnifying glass of multi-omic data integration

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.

  1. Poirier, S. et al. Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios. Front. Microbiol. 14, 1286661 (2023). 

Bringing synthetic Ecology in the field of food microbiology
Bringing synthetic Ecology in the field of food microbiology

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”.

Ferment'IA: Bridging the World of Fermented Foods with Artificial Intelligence
Ferment'IA: Bridging the World of Fermented Foods with Artificial Intelligence

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.

A Glimpse into LAB14: Insights on the Future of Lactic Acid Bacteria science
A Glimpse into LAB14: Insights on the Future of Lactic Acid Bacteria science

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.

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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.