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) and 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”. The work was also partially supported by the project DOGMA - BriDging foOd and Gut microbiome: exploring the role of food Microbes in the modulation of the gut microbiome and in the improvement of human health, funded by the Italian Ministry of University and Research (FIS-2023-00241, CUP E53C24003720001) and by the project “Indagine sulla biodiversità microbica di produzioni tipiche alimentari della regione Lazio” granted by Agenzia Regionale per lo Sviluppo e l’Innovazione dell’Agricoltura del Lazio (ARSIAL) within the frame of a scientific agreement (24th January 2023) between ARSIAL and the Department of Agricultural Sciences of the University of Naples Federico II.