Our lab featured on E=M6!

Published: Feb 3, 2025 by FME Lab

We were thrilled to welcome the E=M6 crew to our lab for an exciting deep dive into the science of fermented foods.

In their episode “Aliments fermentés : conservation, bienfaits santé, ils ont tout bon !”, host Mac Lesggy takes viewers on a journey through the world of fermentation — from its age-old role in food preservation to the emerging evidence on health benefits.

Julien talked about lactic acid fermentation, using sauerkraut as a perfect example of how microbes transform simple cabbage into a flavorful and friendly food.

It’s always a pleasure to see fermentation science gaining the attention it deserves. Special thank to Alice and William for their support.

➡️ more on replay

Lovely second annual meeting of DOMINO project in Cork, Ireland

The DOMINO project held its second annual meeting from 26 to 28 March in the picturesque city of Cork, Ireland. It was an intense and warm moment thanks to the efficient and very friendly organisation of Teagasc and its incredible team coordinated by Orla O’Sullivan and John Kenny.

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 ↩