From wheat microbiomes to functional foods: selection of lactic acid bacteria for fermented product development

From wheat microbiomes to functional foods: selection of lactic acid bacteria for fermented product development

The WHEATBIOME project gathers 13 partners from academia, industry, food systems and governmental bodies aiming to explore how biotic/abiotic factors impact soil and wheat microbial communities. The project will contribute to the development of novel and healthier food and feed products while enhancing sustainable farming practices for resilient crops and societal perception about microbiomes within food systems.