Explore the Health Benefits of Fermented Foods on World Microbiome Day with EUFIC

Published: Jun 27, 2024 by FME Lab

On #WorldMicrobiomeDay, Domino with EUFIC (European Food Information Council) has a mission to disseminate food microbiome science publicly.

While fermented foods like yogurt, kimchi, and kefir are widely enjoyed, their full health benefits are still being discovered. Key Insights from EUFIC:

▶️ Examples of fermented foods from around the globe

▶️ The difference between foods with living vs. non-living microbes

▶️ The most common processes of fermentation

▶️ The health benefits of fermented foods

▶️ The safety of consuming fermented foods

The mission of #DominoEU is to understand the role of food microbial diversity in modulating human health. Through our project case studies, we are investigating the possible health advantages of fermented foods such as milk kefir and table olives.

Read the full article to learn more: 🔗 Fermented foods: What are they, and what is their impact on our health?

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

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

Kothe et al. *Metagenomic driven isolation of poorly culturable species in food. Food Microbiology. 2025 ↩

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.