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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.

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.

The 4th edition of the Polepharma Microbiomics Days, presided over by Professor Pierre Dechelotte, Head of Nutrition at CHU de Rouen Normandie and part of the Inserm – University of Rouen Normandie Unit, recently concluded at the Kindarena in Rouen.