Acknowledgement

This work was partially supported by the project DOMINO - “Harnessing the microbial potential of fermented foods for healthy and sustainable food systems.” granted by the European Union’s Horizon Europe research and innovation programme (GA 101060218). The work was also supported by the National Recovery and Resilience Plan (NRRP), Mission 4, Component 2, Investment 1.4 - CN_00000033 (D.M. Prot. 1034 of 17/06/2022), NBFC - “National Biodiversity Future Center”.