To improve the exploitation of the microbiome data we established database that is publicly available based. The database is based on experimental collaboration with consortium partners on existing and derived experimental data and meets the definition of SIMBA goals.
We found the right microbes, that will help at least partly replace fertilizers, improving resilience in the food system. We have identified the new inoculas and assessed the reproducibility and efficacy in pot and field trials with wheat, tomato, maize and potato production. The bioinformatics evaluations showed the resilience of rhizosphere microbial communities and traceability of the SIMBA's microbial consortia.
We have established artificial starter cultures that can be used to facilitate growth of micro-algae or seaweed production. We showed that plant based fermented fish feed supplements can replace traditional fish-based feed up to 50% without negative consequences to fish health, wellbeing, growth and gut microbiomes. The performed experiments showed that potato growth was stimulated by a natural salt tolerant microbiome and potential beneficial bacterial species were identified. Biofilm formation in marine microbiomes revealed the stability of artificial marine biofilms. As a general conclusion from Marine microbiomes, more research is needed, especially related to how to upscale and apply complex microbiomes.
We have demonstrated that microbiomes can provide good solutions to treat agricultural side-streams through new value creation. Potato juice can be used to grow microalgal strains and maize side-streams in an integrated biorefinery approach. We have developed novel fermentation protocols to produce high volume of lactic acid bacteria. SIMBA partners designed new microbial starter mixtures to be used in the development of new food products based on pulses and oats.
A fermented canola-seaweed product was tested for its ability to alter gut microbiome and improve glucose tolerance in a randomized controlled trial (RCT) with overweight subjects. However, the product did not cause any changes on gut microbiome or glucose metabolism. Another RCT studied the effect of replacing animal-sourced proteins with plant-sourced proteins and resulted in alterations that indicates lower risk for cardiovascular diseases and type2 diabetes in the plant-protein group.
Selected standardized food-grade process was successfully developed for starter mix cultivation and subsequent pea fermentation at pilot scale. Three complex Plant Growth Promoting Microbiota (PGPM) were designed, and pilot-scale fermentations were carried out to test various cultivation conditions. We developed and tested a protocol for cryopreservation of complex microbial communities. Real Time PCR technology was applied to develop rapid microbe tests based on DNA analysis for identifying and quantifying microbes in agriculture, marine environments and in the food industry.
SIMBA increased the innovation capacity of the food system by stimulating the uptake of the microbial innovations by actors in food production and by assessing the expected increase in overall sustainability. one on the economic assessment of using innovations on arable farms, and one on the overall sustainability assessment of using such innovations.
To promote further awareness of the SIMBA project, partners hosts information about SIMBA on the project website. This includes information about their role in the project, as well as links to the project factsheet and website, so that users can access more information Project partners were active in promoting SIMBA from their personal Twitter accounts. We have organized Interactive open seminars, webinars, lunch seminars with sister projects, training courses, workshops. We have participated in national and EU-level science and policy forums.
