Resources
DOMINO will create several resources about the project and its outcomes.
Report on Outcomes Living Lab Sessions; Phase 1
Report on outcomes Living Lab sessions up till end of phase 1.
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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.
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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.
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First DOMINO Data Management Plan
DOMINO Data Management Plan
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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.
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EIP-AGRI Practice Abstracts – Batch 1
This deliverable contains 1 initial practice abstract for the EIP-AGRI portal.
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DOMINO Living Lab Manual
Manual with scripts and reporting templates for living lab sessions and results of rapid literature reviews.
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Report on Consumer Perceptions of Fermented Foods
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.
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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.
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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.
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Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome
Carlino N, Blanco-Míguez A, Punčochář M, Mengoni C, Pinto F, Tatti A, Manghi P, Armanini F, Avagliano M, Barcenilla C, Breselge S, Cabrera-Rubio R, Calvete-Torre I, Coakley M, Cobo-Díaz JF, De Filippis F, Dey H, Leech J, Klaassens ES, Knobloch S, O’Neil D, Quijada NM, Sabater C, Skírnisdóttir S, Valentino V, Walsh L; MASTER EU Consortium; Alvarez-Ordóñez A, Asnicar F, Fackelmann G, Heidrich V, Margolles A, Marteinsson VT, Rota Stabelli O, Wagner M, Ercolini D, Cotter PD, Segata N, Pasolli E. Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. Cell. 2024 Aug 16:S0092-8674(24)00833-X. doi: 10.1016/j.cell.2024.07.039. Epub ahead of print. PMID: 39214080.
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Which factors drive consumers’ evaluation of fermented foods and drinks? A protocol for a Systematic Map
Geiss and Roosen (2024). Which factors drive consumers’ evaluation of fermented foods and drinks? A protocol for a Systematic Map. https://doi.org/10.17605/OSF.IO/VNKST.
The Systematic Map is supposed to provide insights into consumers’ perspectives on fermented foods. The literature review aims to identify factors that drive the demand, this is, consumers’ evaluation of fermented foods.
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Fermented foods – Infographic (English)
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Fermented foods – Infographic (italiano)
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Fermented foods – Infographic (Français)
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Fermented foods – Infographic (eesti keel)
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Fermented foods – Infographic (Español)
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Fermented foods – Infographic (Deutsch)
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Microbiome Ambassador Campaign
The #MicrobiomeAmbassador campaign highlights researchers from EU-Funded projects that advocate for the microbiome. Through this campaign, we see the faces behind the research, and get a glimpse into why the microbiome is important for them. Meet our Microbiome Ambassadors from the DOMINO project!
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Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods
Traina, C., Ferrocino, I., Bonciolini, A., Cardenia, V., Lin, X., Rantsiou, K., & Cocolin, L. (2024). Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods. International Journal of Food Microbiology, 417, 110688. https://doi.org/10.1016/j.ijfoodmicro.2024.110688
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Fermented foods, their microbiome and its potential in boosting human health
Valentino, V., Magliulo, R., Farsi, D., Cotter, P. D., O’Sullivan, O., Ercolini, D., & De Filippis, F. (2024). Fermented foods, their microbiome and its potential in boosting human health. Microbial Biotechnology, 17(2), e14428. https://doi.org/10.1111/1751-7915.14428
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Fermented foods – Infographic (English)
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Domino – Poster
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Domino – Leaflet
Check out the latest DOMINO leaflet to know more about the project!
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The power of fermented foods: Levers for healthier and sustainable nutrition
Sproten, R. (2023). The power of fermented foods: Levers for healthier and sustainable nutrition. AgroFOOD Industry Hi Tech, 34(2). Teknoscienze. https://digital.teknoscienze.com/agrofood_industry_hi_tech_34_2_2023/functional_food_-_the_power_of_fermented_foods_levers_for_healthier_and_sustain
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