🌿🍶 Happy World Kombucha Day! 🍶🌿

Cheers to the bacteria and yeasts that make kombucha fizzy, flavorful, and fascinating.

Discover the microbial magic inside every brew:
👉 buff.ly/RMqTeAr

First week as Research Officer at @teagasc.bsky.social just done! Delighted to be back at Moorepark, working under the supervision of @pauldcotter.bsky.social on the InFer project, exploring milk and water kefir microbiomes and their potential health benefits using in vivo models!

Pleased to have discussed the final chapter of my PhD thesis “Development of a kombucha metagenome catalogue including a one-year longitudinal sampling” at Food System Microbiomes 2025 at @w-u-r.bsky.social

Great science, talks, and people!
#FoodSystemMicrobiomes2025 #FermentedFoods #Kombucha

Happy to present “Development of a comprehensive cheese metagenome catalogue reveals potential markers of origin and quality” at #MD2025 in Rome!
A great opportunity to share our latest insights with a fantastic audience.
Grateful to the organisers and my research mentors.
#Cheese #Microbiome

Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities - npj Biofilms and Microbiomes npj Biofilms and Microbiomes - Microbiome profiling of Grana Padano and Parmigiano Reggiano cheeses reveals cheese-specific biomarkers, psychobiotic potential, and bioprotective activities

Multi-omics research characterising very hard cheeses microbiome and reporting:
• Cheese-specific microbial/functional markers
• Psychobiotic potential
• Bacteriocins/RiPPs related to cheese safety, shelf life, and process sustainability

DOI: doi.org/10.1038/s415...

@springernature.com

Humbled to have presented at #MiFFI2025 in Copenhagen. Returning after two years was a pleasure, and it was inspiring to meet many new and esteemed scientists.​
Special shoutout to those who have collaborated with and mentored me throughout my PhD journey.​
#FermentedFoods