Harnessing the microbial potential of fermented foods for healthy and sustainable food systems

Projektinformationen

DOMINO

ID Finanzhilfevereinbarung: 101060218

DOI 10.3030/101060218

EK-Unterschriftsdatum 5 Dezember 2022

Startdatum 1 März 2023

Enddatum 29 Februar 2028

Finanziert unter

• Food, Bioeconomy Natural Resources, Agriculture and Environment

Gesamtkosten € 10 878 273,25

EU-Beitrag € 10 815 148,25

Koordiniert durch

INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT
Frankreich

CORDIS bietet Links zu öffentlichen Ergebnissen und Veröffentlichungen von HORIZONT-Projekten.

Links zu Ergebnissen und Veröffentlichungen von RP7-Projekten sowie Links zu einigen Typen spezifischer Ergebnisse wie Datensätzen und Software werden dynamisch von OpenAIRE abgerufen.

Leistungen

Dokumente, Berichte (8)

Design and Final version of the FMD

Comprehensive food microbiome database generated at species-level and strain-level with public datasets and with data generated by the Consortium

Communication, Dissemination, Exploitation plan including project website

Strategic activities will be planned to maximise the impact of the project. This first CDE plan will include the project website development. It will be updated throughout the project.

Report on consumer perception of FFs

Results of a multi-country consumer survey on the perception and acceptance of FF. Results of sensory experiments measuring product acceptance, hedonic liking, and willingness to pay in blind and full information rounds using selected case studies. Consumer perception.

Living Lab manual

Manual with scripts and reporting templates for living lab sessions and results of rapid literature reviews.

Practice abstracts – batch 1

This deliverable contains 1 initial practice abstract.

Report on outcomes Living Lab sessions; phase 1

Report on outcomes Living Lab sessions up till end of phase 1.

First update of the communication, dissemination and exploitation plan

The report will provide a summary of activities implemented and outline the plans for the rest of the project at EU level and in each Living Lab country in cooperation with the Living Lab coordinators.

Report on current market developments and innovation potential of FF products – secondary market research

Results of a survey that focuses on changes in the production system that are necessary to facilitate FF innovations. Secondary market analysis.

Datenmanagementplan (1)

First DOMINO Data Management Plan

DOMINO Data Management Plan

Datensätze, Mikrodaten, usw. (1)

First data on food metagenomic and genomic diversity of new microbial strains.

Several hundreds of food metagenomic and genomic data of microbial strains, related to the six food case studies of the project, are delivered to our database for consortia design

Veröffentlichungen

Fachlich begutachtete Artikel (4)

Fermented foods, their microbiome and its potential in boosting human health

Autoren: Vincenzo Valentino, Raffaele Magliulo, Dominic Farsi, Paul D. Cotter, Orla O'Sullivan, Danilo Ercolini, Francesca De Filippis
Veröffentlicht in: Microbial Biotechnology, Ausgabe 17, 2024, ISSN 1751-7915
Herausgeber: Wiley
DOI: 10.1111/1751-7915.14428

Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods

Autoren: Chiara Traina, Ilario Ferrocino, Ambra Bonciolini, Vladimiro Cardenia, Xinping Lin, Kalliopi Rantsiou, Luca Cocolin
Veröffentlicht in: International Journal of Food Microbiology, Ausgabe 417, 2024, ISSN 0168-1605
Herausgeber: Elsevier BV
DOI: 10.1016/j.ijfoodmicro.2024.110688

Design of a proteolytic module for improved metabolic modeling of <i>Bacteroides caccae</i>

Autoren: Paulay, Amandine; Grimaud, Ghjuvan M.; Caballero, Raphal; Laroche, Batrice; Leclerc, Marion; Labarthe, Simon; Maguin, Emmanuelle
Veröffentlicht in: mSystems, 2024, ISSN 2379-5077
Herausgeber: ASM Journals
DOI: 10.1128/msystems.00153-24

Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome

Autoren: Niccolò Carlino; Aitor Blanco-Míguez; Michal Punčochář; Claudia Mengoni; Federica Pinto; Alessia Tatti; Paolo Manghi; Federica Armanini; Michele Avagliano; Coral Barcenilla; Samuel Breselge; Raul Cabrera-Rubio; Inés Calvete-Torre; Mairéad Coakley; José F. Cobo-Díaz; Francesca De Filippis; Hrituraj Dey; John Leech; Eline S. Klaassens; Stephen Knobloch; Dominic O’Neil; Narciso M. Quijada; Carlos Sabater; Sigurlaug Skírnisdóttir; Vincenzo Valentino; Liam Walsh; Avelino Alvarez-Ordóñez; Pablo Alvarez; Livio Antonielli; Elke Arendt; Federica Armanini; Aurelie Aubry; Jacob Baelum; Coral Barcenilla; Alejandro Belanche; Yaiza Benavent-Gil; Tony Blake; Aitor Blanco-Míguez; Radhika Bongoni; Mickael Boyer; Fiona Brennan; Samuel Breselge; Helgi Briem; Derek Butler; Inés Calvete-Torre; Omar Cristobal Carballo; Mireille Cardinal; Niccolò Carlino; Christian Chervaux; Christine Chopin; Natallia Clotaire; Mairead Coakley; José Francisco Cobo-Díaz; Jim Codd; Stephen Conroy; Karla Fabiola Corral-Jara; Karla-Fabiola Corral-Jara; Paul D. Cotter; Gerard Coyne; Gerard Coyne; Chris Creevey; Patricia D. Cuevas; Brendan Curran; Susana Delgado; Liesbeth Derde; Muriel Derrien; Danilo Ercolini; Ruth Gomez Exposito; María Mercedes López Fernández; Francesca De Filippis; Daniel Fordham; Hubert Galy; Asimenia Gavriilidou; Oddur Gunnarsson; Buck Hanson; Gerben Hermes; Rongcai Huang; Sharon Huws; Israel Ikoyi; Alice Jaeger; Ian Jeffery; Marc Jérôme; Pierre-Alexandre Juan; David Kenny; Annelies Kers; Karim-Franck Khinouche; Stuart Kirwan; Eline S. Klaassens; Stephen Knobloch; Kristinn Kolbeinsson; Laetitia Kolypczuk; Tanja Kostic; Fabio Ledda; John Leech; Doerte Lehmann; Françoise Leroi; Eva Lewis; Johanna Ley; Eva Lucic; Kieran Lynch; Sabrina Mace; Iain MacLaren-Lee; Lisa Mahler de Sanchez; Juergen Marchart; Abelardo Margolles; Viggó Thór Marteinsson; Giulia Masetti; Fiona McGovern; Noirin McHugh; Steven McLoughlin; Dara Meehan; Lars Mølbak; Thomas Monin; Javier Moreno; Diego Morgavi; Steven Morrison; Steffen Müench; Ana Rute Ramos Neves; Emma Neylon; Laura Nyhan; Rhona O’Kelly; Dominic O’Neil; Paul O’Toole; Abimael Ortiz-Chura; Juan Manuel Palma; Edoardo Pasolli; Delphine Passerini; Milica Pastar; Federica Pinto; Walter Pirovano; Olga Plans; Marion Policht; Aurel Pop; Bianca Pop; Milka Popova; Miguel Prieto; Narciso M. Quijada; Antje Reiss; Pedro Romero; Patricia Ruas-Madiedo; Francesco Rubino; Raul Cabrera Rubio; Lorena Ruiz; Angela Ryan; Clodagh Ryan; Carlos Sabater; Aylin Sahin; Cecile Salaun; Fernanda Godoy Santos; Carolin Schneider; Nicola Segata; Evelyne Selberherr; Angela Sessitsch; Sigurlaug Skírnisdóttir; Hauke Smidt; Paul Smith; Markus Sprenger-Haussels; Ilma Tapio; Julien Tap; Vincenzo Valentino; Martin Wagner; Aaron Walsh; Liam Walsh; Sinead M. Waters; Spike Willcocks; David R. Yáñez-Ruiz; Tianhai Yan; Min Yap; Emanuele Zannini; Véronique Zuliani; Avelino Alvarez-Ordóñez; Francesco Asnicar; Gloria Fackelmann; Vitor Heidrich; Abelardo Margolles; Viggó Thór Marteinsson; Omar Rota Stabelli; Martin Wagner; Danilo Ercolini; Paul D. Cotter; Nicola Segata; Edoardo Pasolli
Veröffentlicht in: Cell, 2024, ISSN 1097-4172
Herausgeber: Elsevier Inc.
DOI: 10.1016/J.CELL.2024.07.039

Sonstiges (2)

The power of fermented foods: Levers for healthier and sustainable nutrition

Autoren: Rieke Sproten
Veröffentlicht in: AgroFOOD Industry Hi Tech, Ausgabe Vol. 34(2)2023 September, 2023
Herausgeber: Teknoscienze

Which factors drive consumers’ evaluation of fermented foods and drinks? A protocol for a Systematic Map

Autoren: Rene Geiss, Jutta Roosen
Veröffentlicht in: Open Science Framework, Ausgabe 15.06.2024, 2024
Herausgeber: Center for Open Science, Inc.
DOI: 10.17605/OSF.IO/VNKST