# Microbial community assembly and metabolic diversity in a legume-based matrix

Ayité Adama Hondegla, Pascal Bonnarme, Eric Dugat-Bony, Lucia Espinosa-Brisset, Anne Saint-Eve, Vincent Hervé

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## To cite this version:

Ayité Adama Hondegla, Pascal Bonnarme, Eric Dugat-Bony, Lucia Espinosa-Brisset, Anne Saint-Eve, et al.. Microbial community assembly and metabolic diversity in a legume-based matrix. International Congres of Nutrition (IUNS-ICN 2025), International Union of Nutritional Sciences, Aug 2025, Paris, France. hal-05262916

HAL Id: hal-05262916

https://hal.inrae.fr/hal-05262916v1

Submitted on 16 Sep 2025

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# Title: Microbial community assembly and metabolic diversity in a legume-based matrix

Ayité ADAMA HONDEGLA, Pascal BONNARME, Eric DUGAT-BONY, Lucia ESPINOSA BRISSET, Anne SAINT-EVE, Vincent HERVE

Université Paris Saclay, INRAE, AgroParisTech, UMR SayFood, Palaiseau, France

## Abstract:

The current food system significantly contributes to the ongoing environmental crisis. In recent decades, efforts have been made to mitigate this impact, particularly by promoting increased consumption of plant-based proteins in place of animal-based proteins. Legumes, which are high in protein, fiber, and minerals, represent a sustainable and healthy alternative to animal-derived proteins. However, legumes can contain anti-nutritional factors that represent an obstacle to their consumption.

The main objective of this study is to establish a synthetic ecology approach, combined with consumer science methods through living labs, to design microbial communities capable of fermenting legume-based matrices while enhancing product nutritional and sensory qualities to meet consumers' expectations.

Three legume flours (chickpea, green lentil and coral lentil) have been selected based on their nutritional values.

Using metabolic genome-scale modelling and empirical expertise, Several microbial communities with varying functionalities have been chosen from a preselected subset of lactic acid bacteria, cheese-ripening bacteria, yeasts, and other bacteria from plant and dairy products. The ability of these microbial communities to ferment legume-based matrices while enhancing organoleptic and nutritional properties is being tested.

The results of this research will provide insights into the potential of different microbial consortia to colonize legume-based food matrices and deliver desirable nutritional and sensory properties. Additionally, we aim to propose guidelines for developing new legume-enriched products that meet sensory and functional requirements, as well as consumer needs and expectations. Furthermore, the study will provide manufacturers with models for fermented legume-based products suitable for pilot testing.

**Keywords:** Plant fermentation, living labs, anti-nutritional factors, synthetic ecology, microbial interactions, microbial functional properties