Wheat is a staple crop that feeds millions, but challenges such as climate change and soil degradation threaten its future productivity. To address these challenges, Wheatbiome project is investigating the interactions between soil, plant, and human microbiomes, aims to foster the development of sustainable farming practices and create healthier wheat-based food and feed products.
This article explores the WHEATBIOME project’s efforts to understand and harness the wheat microbiome to enhance food quality and human health. It also, highlights the potential health benefits of wheat-based fermented foods and the role of probiotics in enhancing gut health and reducing wheat-related immunologic diseases.
Key points:
- Role of the wheat microbiome in improving food quality and resilience.
- Impact of climate change and environmental stressors on wheat production.
- Development of sustainable farming practices.
- Health benefits of wheat-based fermented foods.
- Role of probiotics in gut health and reducing wheat-related immunologic diseases.
- Societal perceptions of microbiomes in food systems.
Through a multidisciplinary approach, the WHEATBIOME is working to create a sustainable and health-promoting food system from soil to plate.
Read the full article here: Zenodo