Subscribe
Search
Close this search box.
Subscribe
Search
Close this search box.

Microbial systems and fermentation

Agrofood, Microbial systems and fermentation

How microalgae could help us move towards a more sustainable tomorrow

Microalgae have been proposed as a potential source for numerous products, ranging from proteins used in nutrition to mycosporine-like amino acids (MAA) that could be used in sunscreens to absorb ultraviolet (UV) light. However, one of the major constraints to using microalgae-based products is their low production of high-value products like MAA. GeneBEcon, a Horizon Europe-funded project, investigates the potential to increase the production of valuable compounds in microalgae through gene editing in order to enable a more sustainable bioeconomy in Europe.

Bacterial biofilms: cooperative bugs cling to food surfaces even after cleaning

Current cleaning and disinfection practices in food industries are insufficient to destroy unwanted bacteria lurking on surfaces, according to recent Belgian research. Cooperation between diverse types of bacteria makes them stronger and more resilient, causing huge damage in terms of food spoilage, recalls, and health issues. Understanding the development of these microbial communities and their underlying cooperation is vital for assuring food safety, and may lead to developing better forms of biocontrol.

Beer, bread and bioethanol: SUPERYEAST project to improve industry sustainability

Prof. Kevin Verstrepen, of the VIB-KU Leuven Center for Microbiology, has received a prestigious ERC Proof of Concept grant for the SUPERYEAST project. The goal is to develop industrial yeast strains that are easier to grow, which would increase the efficiency and sustainability of processes in a whole array of sectors. Notably, the research could enhance the production of fermented beverages like beer and wine, foods including bread and chocolate, and fuels like bioethanol.

Soy in 1000 gardens: citizen science project to map soil microbes in Flanders

Good science takes many hands. In the case of a new citizen science project by VIB, UGent, ILVO, KU Leuven, the hands they were after were green-thumbed individuals in Flanders. The institutes have recruited gardeners to plant soybeans, in the hope of identifying microbial species in soils across Flanders that promote the growth of the vital crop. The ultimate aim is to increase sustainable soy production in the region.