WG 1 – Microorganism discovery, characterization, and optimization for microbial food applications
This WG focuses on the discovery, characterization, and optimization of microorganisms for their application as microbial foods through biomass fermentation. The global microorganism diversity is estimated to be 1 trillion species, and only a fraction has been isolated, characterized or utilized. Harnessing this biodiversity allows us to find strains for microbial food with better texture, taste, and nutritional values. Microorganisms can either be new isolates of strains sampled and purified from diverse environments or from existing strain collections that have not been screened for potential microbial food strain candidates. Strains isolated from food sources will be prioritized as those already part of the human diet and likely not harmful. The characterization includes species identification through genome sequencing, growth assays with different carbon and nitrogen sources, and food chemistry assays to evaluate the strain’s biomass composition in terms of macro (protein, lipids) and micronutrients (vitamins and minerals). Strains with promising characteristics will be further optimized through established methods. These include traditional methods (e.g., random mutation followed by selection, and Adapted Laboratory Evolution) or targeted modification via New Genomic Techniques. If not already available, genetic tools and protocols for targeted modification will be adapted from closely related species. To comply with EU regulations, no transgenic material will be transferred to the organisms, and any modification will follow precision breeding techniques. These techniques will result in a precision-bred organism (PBO) instead of a genetically modified organism (GMO), which eases regulatory hurdles in the approval process of microbial foods.
Main Tasks
T1.1 Create a database of available strain isolates that can be characterized by their microbial food potential.
T1.2 Prepare content for TS1 on the Development of platform strains for microbial food applications in collaboration with WG5 and WG6.
T1.3 Compile a library of standardized assays to characterize microorganisms to evaluate their microbial food potential.
T1.4 Shortlist microorganisms with potential for microbial food that should be further optimized. T1.5 Coordinate optimization of promising microorganisms between
Main Activities
A1.1 Organization and implementation of bi-annual WG meetings.
A1.2 Participate in teaching activities of TS1.
Leader
Dr Cecilia Geijer
Co-Leader
Dr Rodrigo Ledesma-Amaro
