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SynthPlex
GDFF project
Description
SynthPlex – From Simplex to Complex: Plant-based Metabolite-centered Design of Synthetic Microbial Ecosystems for Fermented Foods in Interactions with Gut Microbiota
The SynthPlex project, at the intersection of food science and microbial ecology, explores the interactions of microorganisms in plant fermentation and their impact on health. We aim to understand the influence of plant metabolites on the growth and metabolism of these microorganisms and their interaction with the dominant species of the gut microbiota. A major component of our work is the design of microbial consortia, ensembles of microorganisms acting synergistically to ferment food while providing health benefits. Our methods include in vitro experiments in bioreactors and the use of statistical models to decipher the relationships between different strains. This project aims to develop a pipeline for adapting microbial consortia to different plant matrices, thereby enriching their potential health benefits via the gut microbiota.
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Related news
Focus on Microbial Ecology Modelling at the NEM days meeting in Rennes
May 06, 2025
The French NEM (Nutrition & Microbial Ecosystems) network hold its annual meeting this last two days (5th – 6th of May) in Rennes. Julien Tap, researcher from the FME lab presented the first results of his Ferment du Future SynthPlex project and how Engineering food microbial consortia can be performed using microfermentors to reveal strain epistasis. With the Support of Holoflux and Digit-Bio INRAE Metaprogram, He also co-organized with Guillaume Gautreau from the MaIAge Unit a specific workshop on modelling of microbial ecosystems.
Insights from Metabolomics and Fermented Foods 2024
Feb 29, 2024
The recent ‘Metabolomics and Fermented Foods’ seminar organized by the Netherland Metabolomic Centre and held at the Danone Nutricia Global Research & Innovation Center in Utrecht was a melting pot of groundbreaking ideas and discussions, delving deep into the intricate relationship between metabolomics, fermented foods, and gut health. Esteemed experts like Paul Cotter, Guus Roeselers, Barbara Koroušić Seljak, and others shared their invaluable insights, providing attendees with a comprehensive understanding of this dynamic field.