Étude de l’écologie microbienne et des risques sanitaires dans des aliments fermentés thaïlandais

Contexte socio-économique et scientifique Ecology and food safety of relevant Thaï fermented foods in link with current food transitions and innovations Food fermentations have been used for centuries, representing a highly diversified category of food products shaped by the metabolically active microbial communities that intervene during fermentation and impact overall product quality. While many types of fermented food have been well studied, such as wine, cheeses and dry cured meats, others remain largely under-explored. These include locally produced, traditional or ethnic foods like Loog Pang or Koji in Thailand. For such products, microbial diversity and succession, particularly the fungal community which is a key element for raw material transformation, is rarely mapped as well as the functional roles of the key microbial drivers. A deeper understanding of microbial diversity and its functional interactions can directly help enhance product quality, safety and sustainability. In time, improved microbial solutions can then be designed for better fermentation control, especially in the current context in which fermentations can be impacted by multiple factors like climate change and food transitions, with shifts in raw material accessibility or quality and evolving temperature constraints. Beyond the quality aspects, safety issues can also exist such as mycotoxinogenic species which can be present in these matrices. This project will be included in the international MYCOBIOMICS 2.0 project (13 partner institutions from 11 countries) and the PhD candidate will be required to go for at least one research mobility period to the BIOTEC research institute in Thailand. École doctorale : École doctorale Écologie, Géosciences, Agronomie et Alimentation Direction : Monika COTON Financement : Rémunération dédiée à la préparation du doctorat