The unique flavours, textures, and health benefits of fermented foods like yogurt, sauerkraut and sourdough bread come from a community of microorganisms that transform regular ingredients into something special. Among the key players in this process are lactic acid bacteria. So, what exactly are lactic acid bacteria, and how do they work? The DOMINO project […]
Month: January 2025
DOMINO Case Study: Advancing Fermentation Sciences with Table Olives
Harnessing the power of microbes to enhance the health, quality, and functionality of fermented foods lies at the core of the DOMINO project. This innovative and scientifically robust approach is paving the way for designing better food products tailored to the evolving needs of our food systems. In this case study, DOMINO partner, the University […]
Policy Brief: Leveraging Microbiome Research for Sustainable Food Systems and Human Health in Europe
On November 18th, 2024, the DOMINO project, along with the Microbes4SustainableFoods Cluster projects, were represented as part of a conference on microbiome research entitled “Exploring the shared future of microbiome, food and health”. For more details on the event, see: Past Events – DOMINO. As an outcome of this event, a policy brief was developed […]
DOMINO Case Study: Cultivating Cultures at the Teagasc Bioprocess Innovation Suite
The Teagasc bioprocessing group used the DOMINO project as a case study to promote the capabilities of their site. This article was written by Teagasc researchers John Leech and Antonio Lourenco. The original article is found here: Kefir-Scale-up.pdf Artisanal fermented foods are celebrated for their health-promoting properties and intricate microbial composition, contributing to their distinct […]