Seeding Food Innovation - Awarded Project 2018

Altering Plant Microbiomes for Flavour and Nutrition

Project Description

The goal of this project is to use naturally occurring bacteria to improve the flavour and nutritional properties of food grown in hydroponic and aquaponics systems. This study will investigate ability of plant associated bacteria to alter the metabolic profile of select vegetables and leafy greens.

Relevance to the field of food innovation

Vertical farming is an increasingly popular solution for the production of vegetable and leafy green produce year-round at a local level. This concept has the potential to reduce food miles, increase employment in the food sector in local communities and to drastically reduce the use of pesticides in food production. However, it involves the growth of plants in engineering systems without natural soils. Soils are comprised of tens of thousands of species, some of which move into plant tissues and contribute to the natural nutritional and flavour profile of plants. Our aim is to match produce plant metabolisms to bacterial capabilities and to test the ability of formulated microbial inocula to enhance these critical components

Anticipated outcome

Our idea is to develop methods to introduce naturally occurring bacteria onto seed coatings so that they can colonise food plant tissues. These plants, augmented with helper bacteria, will be able to develop full flavour and nutritional profiles even in the absence of actual soil substrates. The produce derived from augmented plants will be better suited to the artificial soil-less systems that are characteristic of the hydroponic and/or aquaponic systems both currently in use and envisioned for expanded vertical farming facilities in the future. This will lead to a greater acceptance of the produce by the end consumer and therefore a greater likelihood of vertical farming success with all its intended benefits.

Grantees:

 

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