An international research group, with the participation of Angela Sessitsch, AIT Head of Center Health and Bioresources, and Tanja Kostic, AIT Head of Competence Unit Bioresources as well as Managing Director of the MicrobiomeSupport Association, has shown in the renowned journal Frontiers in Science how closely interconnected microorganisms are in agricultural and food-related systems. The study describes how agri-food system microbiomes influence nutrient cycles, plant health, animal welfare, and ultimately human health – and how interventions in these complex systems can reduce risks such as crop losses, food spoilage, or antibiotic resistance.
Microbiomes: the invisible foundation of food production
Microbiomes are communities of bacteria, fungi, viruses, and other microorganisms that occur in soils, water, livestock, plants, food processing facilities, and even in the human digestive tract. They form a finely balanced network that plays a decisive role in the quality and resilience of our food systems.
“Healthy microbial networks drive nutrient cycles, enhance resilience against disease, ensure food quality, and strengthen both environmental and human health,” says Tanja Kostic.
However, this balance is increasingly at risk. Intensive agriculture, the excessive use of fertilizers, pesticides, and antibiotics, environmental pollution, and climate change are disrupting these sensitive systems. The consequences: declining biodiversity in soils and waters, an increase in antimicrobial resistance, and a loss and alteration of microorganisms in our food.
New analytical approaches through -omics technologies
Advances in genome and metagenome research – so-called -omics technologies – now make it possible to capture not only individual microorganisms but entire microbiomes and their functions. Meta-omics reveals how microbial species interact, transform nutrients, or respond to environmental stress. This comprehensive perspective shows, for example, that microorganisms from soils enter crops, from there into animals, and ultimately into the human food chain. At the same time, it becomes clear how antibiotic resistance genes can be introduced into soils via animal waste and from there into other ecosystems.
Approaches for resilient microbiomes
The study identifies concrete measures to stabilize or restore microbiomes:
- Use of microbial preparations to improve plant health and yield stability
- Integration of nitrogen-fixing plants such as legumes or clover into crop rotations
- Use of probiotic feed additives to support animal health
- Application of microorganisms to extend food shelf life and reduce food losses
Many of these approaches are already proven in practice, such as the use of certain yeasts to reduce post-harvest losses in strawberries or bacteria to bind atmospheric nitrogen in legumes.
Joint action required
The authors emphasize that safeguarding functional microbiomes is a shared responsibility of agriculture, the food industry, policymakers, researchers, and consumers.
“Just as microorganisms only function through interaction, all stakeholders along the food chain – from producers to consumers – must work together,” explains Angela Sessitsch. Only by linking scientific knowledge with targeted agricultural and food policy measures, innovative production methods, and conscious consumer choices can the foundation for sustainable, healthy, and resilient food systems be secured.