MIKRO-FUN

In recent years, the growing interest in health and sustainability has driven the development of fermented foods with functional properties, supported by the use of microorganisms with probiotic potential and technological capabilities. In this context, the recovery and valorization of the native microbiota of a territory not only allows for the design of healthier food products but also reinforces the connection between the food, its origin, and its identity. This approach recognizes that the local microbial ecosystem is part of the food and gastronomic heritage of the territory.

The MIKRO-FUN project focuses on the isolation, selection, and characterization of wild microbiota from the Basque Country — primarily lactic acid bacteria and yeasts — with functional and probiotic potential, for future use in the design of new fermented foods. These products are intended to address specific health needs (such as for seniors, athletes, celiacs, etc.) and respond to the growing demand for high-value-added foods that contribute to the physical and mental well-being of the population.

The objective is to generate a collection of unique microbial strains with fermentative, bioactive, technological, and gastrointestinal resistance properties, which can be used as starter cultures in new formulations. In addition to the nutritional and functional benefits, this approach allows for the development of foods that express the microbial uniqueness of the territory, strengthening the gastronomic identity of the Basque Country and enhancing its differentiation in the market.

GOe – Gastronomy Open Ecosystem, which leads this project within its research line in biotechnology and food, aims to contribute to the transformation of the gastronomic and food value chain through research and innovation, providing differential knowledge to both the organizations with which it collaborates and society in general. MIKRO-FUN is a clear example of this mission, integrating food biotechnology, health, sustainability, and local identity.

The project is supported by the Department of Economic Promotion and Strategic Projects of the Gipuzkoa Provincial Council, within the Guipuzcoan Network of Science, Technology, and Innovation Program, in its 2024 R&D Projects call.