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.
