Agrifood microbiota as a tool for a sustainable future

Session 1: FOOD microbiota as a tool for a sustainable future
Chair: Prof. Paul Cotter, Prof. Eugenzio Parente

• 9:00 Plenary lecture: “A MASTER Plan: Leveraging food and food chain microbiome data for a sustainable future” Prof. Paul Cotter, (Teagasc & SeqBiome, University of Cork, Ireland)

• 10:00 Twenty years of investigation on riboflavin overproducing food-grade bacteria: Biotechnological applications and perspectives, Prof. Pasquale Russo, (University of Milano, Italy)

• 10:20 Back to the complexity: the challenge of natural starter cultures development, Dr. Luigi Chessa, (Agris Sardegna, Italy)

• 10:40 Dairy environment and seasons affect the microbiome of artisanal cheese. Prof. Ilario Ferrocino, (University of Torino, Italy)

• 11:00 Coffe break

• 11:15 Poster session

• 11:45 Dynamics and acidification properties of raw milk bacterial communities during serial fermentations, Dr. Chloe Gapp, (University of Lorraine, France)

• 11:55 Variation of microbiota, chemical composition and B-vitamins in milk from alpine pasture and indoor dairy cows, Dr. Elena Franciosi, (Edmund Mach Fundation, Italy)

• 12:05 Microbiome of kefir produced using Amiata donkey milk: characterization of the microbial communities and of fatty acid profile, Dr. Matteo Daghio, (University of Firenze, Italy)

• 12:15 Characterization of lactic acid bacteria in pursue of potential candidates for starter, adjunct and probiotic cultures, Dr. Maria Aspri (Cyprus University of Technology, Lemesos, Cyprus)

• 12:30 Lunch

Session 2: HUMAN microbiota as a tool for a sustainable future
Chair: Prof. Sarah Lebeer, Prof. Marco Gobbetti
 

• 14:00 Keynote: “The uniqueness of the microbiome of the human reproductive tract” Prof. Sarah Lebeer (University of Antwerp, Belgium)

• 14:30 Environmental pollution drives adaptation in gut microbiome functions of highly exposed individuals, Prof. Francesca De Filippis, (University Federico II, Napoli, Italy)

• 14:50 Development of inhalation powders containing lactic acid bacteria: a way to the lungs to possibly boost respiratory health, Prof. Benedetta Bottari, (University of Parma, Italy)

• 15:10 Sourdough fermentation supports in vitro eubiotic effects of gluten-free bread fortified by insect flour, Prof. Andrea Gianotti, (University of Bologna, Italy)

• 15:30 Coffee break

• 15:45 Poster session

• 16:15 The middle-term intake of hydrolyzed and fermented arabinoxylan-oligosaccharides (AXOS) modulates gut microbiome and its metabolic answer, Dr. Andrea Polo, (Free University of Bolzano, Italy)

• 16:25 Food-associated Lactiplantibacillus plantarum for the development of innovative non-dairy fermented foods with a beneficial role in ameliorating intestinal inflammation, Dr. Roberta Prete, (University of Teramo, Italy)

• 16:35 A dietary supplement based on Mediterranean diet beneficial ingredients modulates gut microbiome composition and activities, Dr. Vincenzo Valentino, (University Federico II, Napoli, Italy)

• 16:45 Revitalizing the gut microbiome: unleashing the power of low-sugar fermented juices, Dr. Tlais Ali Zein Alabide (Free University of Bolzano, Italy)

• 16:55 NAFLD: behind a statistical approach used for the inspection and association of omics and clinical data, Dr. Francesco Maria Calabrese, (University Aldo Moro, Bari, Italy)

• 17:05 End of the scientific programme of the day

• 18:15 Walking city tour

Session 3: ENVIROMENT microbiota as a tool for a sustainable future
Chair: Prof. Peiying Hong, Prof. Monica Agnolucci
 

• 9:00 plenary lecture: “Building a resilient and sustainable water system for our future urban farms”, Prof. Peiying Hong, (Kaust, King Abdullah University of Science and Technology, Saudi Arabia)

• 10:00 Ecology of soil bacterial communities and evaluation of rhizoremediation potential in a historical polychlorinated biphenyl polluted site, Prof. Sara Borin, (University of Milano, Italy)

• 10:20 Molecular and functional diversity of culturable bacterial strains associated with Tuber borchii fruit bodies from different Italian sites, Dr. Caterina Cristani,(University of Pisa, Italy)

• 10:40 GenBank mining reveals novel clues on rhizobium phylogeny: identical 16S is mostly uncoupled to species name, host plant and country of isolation. How these data suggested the definition of a bacterial h index”, Prof. Andrea Squartini, (University of Padova, Italy)

• 11:00 Coffe break

• 11:15 Poster session

• 11:45 Sabofleur: isolating and characterising the strawberry flower and bee microbiome for novel and improved microbial control of Botrytis cinerea, Dr. Jari Temmermans, (University of Antwerp, Belgium)

• 11:55 Fermented wasted bread and brewers’ spent grain as next-generation soil amendments: unraveling the interaction with soil microbiota, Dr. Michela Verni, (University Sapienza, Roma, Italy)

• 12:05 Metagenome mining reveals how anaerobic and aerobic integrated treatments shape the resistome profile of municipal solid wastes, Dr. Alessandra Fontana, (University Cattolica del Sacro Cuore, Piacenza, Italy)

• 12:15 The importance of considering the 'plant microbiome factor' in engineering phytodepuration systems, Dr. Valentina Riva, (University of Milano, Italy)

• 12:30 lunch

Session 4: Exploiting microbes for a sustainable future
Chair: Prof. Daniele Daffonchio, Prof. Olimpia Pepe
 

• 14:00 Keynote: “Ecology of the thermal adaptation of microbial communities in time and space”, Prof. Daniele Daffonchio, (Kaust, King Abdullah University of Science and Technology, Saudi Arabia)

• 14:30 Exploitation of microbial metabolic diversity to support human life in space, Prof. Francesco Canganella, (University of Tuscia, Italy)

• 14:50 Microbial consortium adaptation to improve shelf-life, sensorial and nutritional features in sprouted cereals, Prof. Maria De Angelis, (University Aldo Moro, Bari, Italy)

• 15:10 Mediterranean spontaneously fermented sausages as a source of lactic acid bacteria for new improved bio-protective cultures and functional starters, Prof. Giulia Tabanelli, (University of Bologna, Italy)

• 15:30 Coffe break

• 15:45 Poster session

• 16:15 Microbial dynamics and competition in the rhizosheath-root system of xerophytic plants, Dr. Ramona Marasco, (Kaust, King Abdullah University of Science and Technology, Saudi Arabia)

• 16:25 Bacillus haynesii WVC18 as a sustainable and eco-friendly solution for agricultural application, Dr. Elia Pagliarini, (University of Bologna, Italy)

• 16:35 Microrganisms for maize sustainable production: new practices in agriculture, Dr. Maria Elena Antinori (University Cattolica del Sacro Cuore, Piacenza, Italy)

• 16.45 Effect of livestock manure vs digestate as organic fertilizers on bacterial communities of corn silage for dairy cow feed, with a focus on spore-forming bacteria, Dr. Miriam Zago, (Council for Agricultural Research, CREA Lodi, Italy)

• 16.55 Wooden shelves: an ancient tool for sustainable cheese ripening in future, Dr. Gabriele Busetta, (University of Palermo, Italy)

• 17:05 Group photo

• 17:30 End of the scientific programme of the day

• 20:30 Gala dinner, Palazzo Marchi, Strada della Repubblica, Parma

Session 5: A Sustainable future has come
Chair: Prof. Daniele Del Rio, Prof. Danilo Ercolini, Prof. Erasmo Neviani, Prof. Camilla Lazzi
 

• 9:00 keynote, “Research and innovation network on Food and Nutrition Sustainability, Safety and Security: the ONFOODS national partnership" Prof. Daniele Del Rio and “The National Center for the Development of New Technologies in Agriculture (Agritech): Microbiota as tools for a sustainable development of agri-food production”, Prof. Danilo Ercolini, (University of Parma, Italy -University Federico II, Napoli, Italy)

• 10:00 TITAN project: Transparency Solutions for Transforming the Food System - Focus on 2 pilots related to microbes, Dr. Antonio Del Casale, (MICROBION srl, Italy)  

• 10:10 The need of a standard approach in microbiome science: the SUS-MIRRI.IT project, Dr. Maghrebi Sahar, (University of Torino, Italy)

• 10:20 Innovative metabolomic and metagenomic approach applied to Parmigiano Reggiano PDO cheese to support traditional features, Prof. Alessia Levante, (University of Parma and Consorzio del Formaggio Parmigiano Reggiano, Italy)

• 10:30 MinION sequencing of yeast mock communities to assess the effect of databases and ITS-LSU markers on the reliability of metabarcoding analysis, Prof. Debora Casagrande Pierantoni, (University of Perugia, Italy)

• 10:40 Coffe break

• 10:55 Poster session

• 11:25 Yeasts against grape pathogenic fungi: a sustainable alternative to agrochemicals, Prof. Ileana Vigentini, (University of Milano, Italy)

• 11:35 Hanseniaspora valbyensis-bioprocessed pomegranate seeds to produce a novel food ingredient, Prof. Fabio Minervini, (University Aldo Moro, Bari, Italy)

• 11:45 Exploiting of the agri-food waste and by-products potential to be used as substrate for bioplastic production through Haloferax mediterranei fermentation, Prof. Angela Longo, (Sapienza University of Roma, Italy)

• 11:55 By-products fermentation: a step forward for the production of new antimicrobial, Prof. Annalisa Ricci, (University of Parma, Italy)

• 12:10 Question and answer session of session 5

• 12.30 End of the conference and light lunch

• 14:00 SIMTREA meeting