MASTERing plant microbiomes: We developed microbiome-based solutions to improve production, enhance quality and control disease in fodder crops. Trials with plant growth-promoting, plant biocontrol strains and developed formulations assessed the compatibility and effectiveness of these microorganisms. A pellet formulation for mycorrhiza-based biofertiliser was developed and introduced to the market. Development of a microbiome-based diagnostic tool for pathogen detection/prediction of colonisation efficiency was advanced.
MASTERing marine microbiomes: New microbiome-based solutions led to an increase in the beneficial effects of sustainable aquafeeds. The effect of probiotic strains on fish growth performance was determined. Furthermore, the fillet quality and sensory values of Atlantic salmon, fed with and without probiotics, were evaluated. Exciting results contributing to a rapid protocol for pathogen detection in aquaculture systems were also generated.
MASTERing rumen microbiomes: By rumen microbiome manipulation, MASTER improved ruminant production while reducing methane emissions and providing healthy meat and milk products. A large number of animals were studied, investigating the impact of breeding, a variety of feed additives and microbiome modulators on feed efficiency and methane emissions, linking rumen microbiome with phenotypes. This highlighted a number of approaches that merit application, individually or in combination, on a wider scale. The benefit of early life rumen microbiome modulation in terms of health and welfare was also determined, whilst developing mathematical models of microbial activity in the rumen, to predict and design further methane control strategies.
MASTERing food microbiomes and human gut health: We provided the food industry with up-to-date microbiome mapping procedures to investigate microbial contaminants along food processing lines, which can be applied to enhance food quality and safety and reduce withholding periods and food waste. Through this initiative, a new comprehensive database was generated to allow DNA sequencing based approaches to much more accurately identify microorganisms present in the food chain. In other work, novel food/feed ingredients were developed from food waste materials, while, in parallel, novel seafood and meat biopreservation strategies were developed. Microbiome and dietary data was also analysed, exploring the diet-gut microbiome relationship and further highlighting the importance of fermented foods as a source of potentially probiotic bacteria.
MASTERing standards: We created a unified approach to the analysis of food chain microorganisms, and standardised validated methods for microbiome processing of samples from different environments and for different types of DNA sequencing. A bioinformatics workflow for food-chain metagenomic data profiling was developed and implemented. Two databases were created: CuratedFoodMetagenomicDatabase (contains all publicly available metagenomes of food/food production, including MASTER data) and foodGenVir (at the level of single microbial strains or genes associated with traits of interest). The protocols and databases will soon be available in an open web portal beyond the end of the project (to be further expanded through the DOMINO project), and have the potential to revolutionize food microbiology testing in the future.
