FermenTwin Project Launch: A Fusion of Microbiology, Technology, and Taste

Published: Jan 25, 2024 by FME Lab

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.

The meeting was a vibrant exchange of ideas, bringing together a diverse group of experts and enthusiasts. Post-discussion, the attendees had the opportunity to indulge in an array of fermented juices, including carrot, beetroot, and cabbage, offering a firsthand taste of what the FermenTwin project aims to enhance.

The highlight of the day was the tour of the mini-biofermenters, developped by Cyprien Guerin and Pierre Nicolas, a peek into the advanced technology that lies at the heart of the project. These mini-biofermenters are a crucial element in the FermenTwin initiative, providing a controlled environment for studying and optimizing the fermentation process.

The FME lab communicates about the links between the microbiome, nutrition and health.

On Thursday 27 November, the FME lab took part in the Food System Microbiomes Conference in Wageningen during the session dedicated to the connections between microbiomes, nutrition and health. The session was co-chaired by Stéphane Chaillou (INRAE, Micalis) and Prof. Christophe Courtin (KU Leuven), and provided an opportunity to showcase advances from two major European projects: DOMINO and HealthFerm.

Understanding How Fermented Foods Shape Health Insights From a New PIMENTO Review

A new scoping review published in Frontiers in Nutrition¹ as part of the COST Action PIMENTO initiative provides a comprehensive assessment of what is currently known about the health effects of fermented foods in specific human populations. This work reflects a substantial collective effort. We conducted an extensive and rigorous screening of the scientific literature, reviewing and selecting studies across many categories of fermented foods and health outcomes.

Humblot Christèle, Alvanoudi Panagiota, Alves Emilia, Assunçao Ricardo, Belovic Miona, Bulmus-Tuccar Tugce, Chassard Christophe, Derrien Muriel, Karagöz Mustafa Fevzi, Karakaya Sibel, Laranjo Marta, Mantzouridou Fani Th, Rosado Catarina, Pracer Smilja, Saar Helen, Tap Julien, Treven Primož, Vergères Guy, Pertziger Eugenia, Savary-Auzeloux Isabelle, A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps. Frontiers in Nutrition. 2025 doi:10.3389/fnut.2025.1650633 ↩

New tool suite - Food Microbiome Metabolic Modules (F3M)

The FME team has published a new preprint in Open Research Europe entitled
“Food Microbiome Metabolic Modules (F3M): a tool suite for functional profiling of food microbiomes.”
Read the article