Resources
DOMINO will create several resources about the project and its outcomes.
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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