Biosphera Scientific Days: first edition

Published: Oct 14, 2022 by FME Lab

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).

the Biosphera 2022 Scientific Days brought together nearly 200 participants, including 95 master’s students. This participation reflects the links between research and education that Biosphera is building.

These days were also an opportunity to exchange on scientific results through posters. Congratulations to Sybille Tabuteau (FME master2 student) who was the winner in the Master category with our poster entitled : Food-Borne Bacteria Undercover - MAGs (metagenome-assembled genomes) can reveal biases in cultured food bacterial isolates and help identifying new species and strains.

A short video of the event here :

https://cirrus.universite-paris-saclay.fr/s/fzbfM9xnMiWg24B

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.