#Microbes4SustainableFoods cluster at the EFFoST conference in Valencia

Published: Nov 9, 2023 by FME Lab

Stéphane participated to the #EFFOST2023 conference in Valencia (6th to 8th of November) during which a specific session an EU project was planned.

This session was the first clustering activity of the #Microbes4SustainableFoods, a collaborative network of five European projects (#DominoEU, #HealthFerm, Pimento ca20128, #Wheatbiome and #Tribiome) with an overlapping interest in the use of microbes in the food system and in particular in plant-based fermented foods.

Stéphane gave an overview of DOMINO objectives whereas, Abelardo Margolles (WP4 leader) gave an introduction on our strategy to design microbial consortia based on synthetic ecology approaches. The session was concluded by a roundtable discussion with the audience.

Off the conference, all coordinators met for a friendly dinner which was also the kick-off for organizing and sharing communications, disseminations and results over the coming years between the different projects.

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.