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Authors
Breselge, Samuel
de Paula Dias Moreira, Luiza
Skibinska, Iwona
Yin, Xiaofei
Brennan, Lorraine
Kilcawley, Kieran
Porcellato, Davide
Cotter, Paul D.
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Funding
Funding for this research was provided by:
European Union’s Horizon 2020 (818368, 818368)
Science Foundation Ireland (SFI/12/RC/2273_P2, SFI/12/RC/2273_P2)
Faculty of Chemistry, Biotechnology and Food Sciences at NMBU
HRB/SFI (USIRL-2019-1, USIRL-2019-1)
Irish Department of Agriculture, Food and the Marine (SFI/16/RC/3835)
Food for Health Ireland (TC/2018/0025)
Institute for the Advancement of Food and Nutritional Sciences (NA-AGFOODDEVELAUTH20201216)
European Union's Horizon Europe (101060218)
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Article History
Received: 8 July 2025
Accepted: 28 October 2025
First Online: 9 December 2025
Competing interests
: The laboratory directed by P.D.C. has received research funding from FrieslandCampina, PrecisionBiotics Group, PepsiCo, and Danone. P.D.C. has also received support from PepsiCo, Arla, Danone, Yakult, AG1, and H&H to attend and speak at scientific conferences. In addition, P.D.C. is a co-founder and serves as Head of Microbiology of SeqBiome. S.B. and P.D.C. have filed a patent application related to the production of water kefir using pitched microbial communities.
