MICROFOODING: Exploiting the potential of microbes of plant-based fermented food and beverages to promote healthy aging

The MICROFOODING project aims to to identify, among microorganisms derived from plant-based fermented foods, the strains most capable of stimulating autophagy, a key cellular mechanism involved in healthy aging. Following selection and validation in cellular models and then in vivo, the most promising strains could contribute to the development of new nutritional recommendations and strategies for preventing diseases associated with aging.