Humans have long utilized microorganisms for food preservation, health benefits, and nutrient production, but these microbes also pose risks, such as causing diseases and reducing agricultural yields. SCELSE leverages its expertise in biofilm research to understand these complex microbial interactions, promoting sustainable food production and human health. By developing microbial solutions for agriculture, SCELSE enhances crop resilience, valorizes waste streams, and optimizes alternative protein sources. Their gut microbiome program further advances human and livestock health through diet-induced modulation and probiotic development. Additionally, SCELSE’s research addresses food safety, spoilage prevention, and the mitigation of antimicrobial resistance in food production systems.

SCELSE is investigating the means by which biofilms and microbiomes can help to meet
Singapore’s food security goals by understanding the intimate involvement microbes have
in plant, and livestock health, productivity and resilience.

Environmental microbiomes provide critical functions for host organisms and ecosystems at large. Microorganisms can promote resilience for keystone species in crucial habitats, as well as stabilise ecosystems and enable adaptations to climate change. 

Understanding how microbes can be used to alleviate the impacts of climate change is crucial to harnessing their potential for climate resilience. 

• Carbon-nitrogen-sulphur nexus in agri-ecosystems

• Low environmental footprint solutions for water and nutrient use
  
• Temperature and drought-tolerant solutions for terrestrial food production systems

• Marine vegetation – carbon sequestration and sustainable habitat for aquaculture species, e.g. seagrass

The conversion of food waste or by-products into higher value products that contribute back to the food supply chain enhances sustainability by both repurposing waste and avoiding the need for disposal and providing quality nutrients without the need to extract further resources from natural environments.

A prime example of this is the growing aquaculture industry, where there is demand for protein ingredients is experiencing unprecedented growth. In addition to alternative protein sources, other nutrients such as oils  can be derived from food waste streams through the cultivation of various microorganisms.

• Converting food processing waste to aquaculture feed:
  -Single cell (microbial) protein sources for fishmeal
  -Microbial augmentation of insect protein
• Optimising microbial symbiosis of single cell algae for production of oil, protein from waste streams (alternative food source)
• Probiotic/nutrient combinatorial supplementation of fish feed

Microorganisms impact the production, distribution and storage of our food, and can be responsible for compromising human and animal health. Understanding microbial-food interactions is essential for the development of spoilage prevention and pathogen detection technologies and extending the shelf life of fresh produce.

Seafood safety and surveillance:

• Microbial solutions to delay post-harvest food spoilage
• Understanding microbial biofilm formation to prevent food spoilage, e.g., raw chicken, leafy greens

Food and public health; emerging pathogens

• Study on gastroenteritis – ‘omics studies sequencing pathogens (virus/bacteria) responsible for surveillance

The human body and the microorganisms it has coevolved with are intrinsically linked in a relationship that has great potential to impact our physiology in both health and disease. Microorganisms contribute to metabolic functions, protect against pathogens and  modulate the immune system.

The extent to which our microbiome controls our health and wellbeing is only beginning to be realised. This has created possibilities for employing microorganisms to enhance our health and wellbeing.

Ex vivo gut model development for ingredient testing

Antimicrobial resistance (AMR) is a critical global problem involving all three components of the OneHealth framework: humans, the environment, and animals. The widescale AMR has arisen from irresponsible and excessive use of antimicrobials in food production and medicine.