Periodic Reporting for period 1 - MICROBIOMES4SOY (Healthier diets and sustainable food and feed systems through employing microbiomes for soya production and further use)
Período documentado: 2024-01-01 hasta 2025-06-30
MICROBIOMES4SOY is an interdisciplinary project driving a fundamental shift in Europe’s food system. Anchored in the EU Green Deal and the Farm to Fork Strategy, it champions microbiomes—those vital microbial communities in soil, plants, animals, and humans—as keys to healthier, more sustainable food.
At the heart of the project is the soya bean, chosen for its high-quality plant-based protein and potential to support a full soil-to-human value chain. The project tackles pressing challenges: reducing reliance on animal protein, improving crop resilience under changing climates, and advancing sustainable farming.
To achieve this, MICROBIOMES4SOY focuses on seven core goals:
1. Boost soya bean yield and climate resilience using microbiome-based solutions.
2. Improve the nutritional profile and safety of soya seeds.
3. Develop microbiome-enhanced aquafeeds to reduce fishmeal use.
4. Study human health impacts of replacing meat with soya in diets (via the SOYBIOME trial).
5. Co-create pathways for shifting to plant-based diets.
6. Empower all stakeholders—from farmers to consumers—with knowledge and tools.
7. Advocate for policies supporting microbiome innovations.
With 18 partners across Europe, the US, and Canada, the project integrates field trials, lab studies, and predictive modelling in a collaborative approach.
At the heart of the project is the soya bean, chosen for its high-quality plant-based protein and potential to support a full soil-to-human value chain. The project tackles pressing challenges: reducing reliance on animal protein, improving crop resilience under changing climates, and advancing sustainable farming.
To achieve this, MICROBIOMES4SOY focuses on seven core goals:
1. Boost soya bean yield and climate resilience using microbiome-based solutions.
2. Improve the nutritional profile and safety of soya seeds.
3. Develop microbiome-enhanced aquafeeds to reduce fishmeal use.
4. Study human health impacts of replacing meat with soya in diets (via the SOYBIOME trial).
5. Co-create pathways for shifting to plant-based diets.
6. Empower all stakeholders—from farmers to consumers—with knowledge and tools.
7. Advocate for policies supporting microbiome innovations.
With 18 partners across Europe, the US, and Canada, the project integrates field trials, lab studies, and predictive modelling in a collaborative approach.
In its first reporting period, the MICROBIOMES4SOY project launched an ambitious suite of scientific and technical activities aimed at transforming soya-based systems through microbiome science, genomics, and fermentation.
One achievement was the creation of a pan-European soil bank, collecting samples from 100 soya bean fields across the continent. These soils, paired with detailed farmer data and full chemical profiles, now serve as a vital resource for ongoing microbiome analysis. Also, a root microbial culture collection was established and screened for phosphate-solubilizing abilities—key for developing future biofertilizers.
Field trials using diverse soya bean varieties yielded root, seed, and soil samples for molecular studies. Researchers extracted DNA and began sequencing microbial communities, revealing early insights into how farming practices shape microbial diversity. A detailed chemical composition study of 59 seed samples assessing the effect of agro-management and cultivar choice.
In the lab, the genomes of three beneficial bacterial strains—Priestia megaterium, Azospirillum brasilense, and Azospirillum argentinense—were sequenced and annotated, uncovering genes linked to nutrient mobilization and stress resilience. Primers were also developed to track these strains in real-world settings.
The SOYBIOME dietary trial successfully enrolled 60 participants in an 8-week study where tofu enriched with fermented miso replaced one daily meat portion. Over 1,500 biological samples were collected, and DNA from a subset is now being sequenced to explore health impacts at the microbiome level. Work is also underway to refine techniques for metatranscriptomic analysis.
In parallel, the team explored novel fermentation strategies, isolating bacteria from Icelandic hot springs capable of breaking down soybean meal. Of 62 strains showing promise, six were chosen for further fermentation trials, aimed at reducing anti-nutritional factors and enhancing the functional properties of soybean-based foods.
One achievement was the creation of a pan-European soil bank, collecting samples from 100 soya bean fields across the continent. These soils, paired with detailed farmer data and full chemical profiles, now serve as a vital resource for ongoing microbiome analysis. Also, a root microbial culture collection was established and screened for phosphate-solubilizing abilities—key for developing future biofertilizers.
Field trials using diverse soya bean varieties yielded root, seed, and soil samples for molecular studies. Researchers extracted DNA and began sequencing microbial communities, revealing early insights into how farming practices shape microbial diversity. A detailed chemical composition study of 59 seed samples assessing the effect of agro-management and cultivar choice.
In the lab, the genomes of three beneficial bacterial strains—Priestia megaterium, Azospirillum brasilense, and Azospirillum argentinense—were sequenced and annotated, uncovering genes linked to nutrient mobilization and stress resilience. Primers were also developed to track these strains in real-world settings.
The SOYBIOME dietary trial successfully enrolled 60 participants in an 8-week study where tofu enriched with fermented miso replaced one daily meat portion. Over 1,500 biological samples were collected, and DNA from a subset is now being sequenced to explore health impacts at the microbiome level. Work is also underway to refine techniques for metatranscriptomic analysis.
In parallel, the team explored novel fermentation strategies, isolating bacteria from Icelandic hot springs capable of breaking down soybean meal. Of 62 strains showing promise, six were chosen for further fermentation trials, aimed at reducing anti-nutritional factors and enhancing the functional properties of soybean-based foods.
MICROBIOMES4SOY is laying the groundwork for a next-generation, microbiome-powered soya bean food system. At its core is the development of collaboromes—carefully selected microbial consortia tailored to specific plant and soil conditions. These bio-inoculants hold strong promise for boosting crop resilience, enhancing plant health, and improving yields sustainably.
Complementing this is the creation of predictive models that map the intricate relationships between plant genotypes, soil parameters, and microbial communities. These tools aim to guide smarter, more precise agricultural decisions that improve soil quality and long-term ecosystem resilience—supporting the shift toward regenerative farming.
Emerging results are shedding light on how management practices, soya bean varieties, and microbiome inputs jointly influence stress tolerance, microbial diversity, and seed nutrition. Notably, the project is breaking new ground by revealing how farm practices can affect seed nutritional quality via microbiome modulation—an underexplored but high-potential area.
Adding to its innovation portfolio, the project has isolated extremophilic bacterial strains from Icelandic hot springs that show potential for fermenting soya bean meal and reducing anti-nutritional factors. These strains may offer broader applications in functional food development, enzyme production, and industrial fermentation.
To bridge science and impact, MICROBIOMES4SOY has launched stakeholder engagement processes. The first workshop mapped innovation pathways and kick-started communication strategies. A second, follow-up workshop in Cork will deepen collaboration with food system actors to co-design pathways for real-world implementation.
Complementing this is the creation of predictive models that map the intricate relationships between plant genotypes, soil parameters, and microbial communities. These tools aim to guide smarter, more precise agricultural decisions that improve soil quality and long-term ecosystem resilience—supporting the shift toward regenerative farming.
Emerging results are shedding light on how management practices, soya bean varieties, and microbiome inputs jointly influence stress tolerance, microbial diversity, and seed nutrition. Notably, the project is breaking new ground by revealing how farm practices can affect seed nutritional quality via microbiome modulation—an underexplored but high-potential area.
Adding to its innovation portfolio, the project has isolated extremophilic bacterial strains from Icelandic hot springs that show potential for fermenting soya bean meal and reducing anti-nutritional factors. These strains may offer broader applications in functional food development, enzyme production, and industrial fermentation.
To bridge science and impact, MICROBIOMES4SOY has launched stakeholder engagement processes. The first workshop mapped innovation pathways and kick-started communication strategies. A second, follow-up workshop in Cork will deepen collaboration with food system actors to co-design pathways for real-world implementation.