Project aims to advance the scientific understanding of microbial diversity and functionality in the Lithuanian food chain through comprehensive whole-genome and metabolomic analyses. The study will generate insights into the genetic and biochemical profiles of microbial consortia used in fermentation and preservation processes. Results will contribute to the evaluation of microbial product safety and stability in line with the European Food Safety Authority (EFSA) guidelines for the application of whole-genome sequencing in food microbiology. The project outcomes will enhance knowledge of microbial community dynamics in plant-based food fermentation, support the development of safer and more stable bio-based food products, and promote innovation in sustainable agri-food biotechnology.
Project funding:
The project is funded by the state budget according to the Rules on the Financing of Research and Experimental Development in Agriculture, Food and Fisheries 2023-2027
Project results:
The project conducted an analysis of fermented plant-based foods and supplements in the context of food safety in Lithuania and the EU. Products with high consumer interest and diverse microbial ecosystems were identified. Using metagenomic sequencing and bioinformatic analysis, data were submitted to the National Center for Biotechnology Information (NCBI) to assess microbial diversity and process stability. New insights were gained into microbial group interactions influencing fermentation and potential probiotic effects. Studies under various storage conditions identified key chemical and microbiological risk factors essential for ensuring product safety and quality.
Period of project implementation: 2025-10-24 - 2027-11-10
Project coordinator: Kaunas University of Technology
