The olive-derived raw material M2 exhibits greater prebiotic activity than the reference controls and will be used in the scale-up of the probiotic alongside two bacterial strains isolated from the same fruit.
The national Olivebiome project, funded by the EU and led by the Cantabrian company Maslina, continues to make steady progress in developing biotechnological solutions for healthier and more sustainable animal feed. The latest trials, conducted by the Andalusian Biotechnology Foundation (FABT), confirm encouraging results following the completion of three key activities in the experimental phase: Act 1. R2, Act 1. R3 y Act 1. R4 .
One of the most significant findings has been the identification of the olive-derived raw material M2 as the one exhibiting the highest prebiotic activity of all those studied. Not only has it outperformed other horticultural materials, but it has also demonstrated greater activity than even the positive controls used – inulin and fructooligosaccharides (FOS) – two standard controls in this type of trial.
Dual action: prebiotic base and fermentation medium
The same plant material, M2, has also performed best, out of all the raw materials studied, as a fermentation substrate for the growth of the probiotic strains under investigation. The two bacterial strains — previously isolated from table olives — have adapted perfectly to this substrate, growing optimally and both strains exhibiting the best growth curves on the M2 raw material.
This finding has key implications for the next stage of the project: the development and scaling up of the probiotic production process. In light of these results, the Olivebiome consortium has decided to work with raw material M2 and the two combined bacterial strains (as both strains grew under the same conditions and yielded very good results on the same raw material), forming a unique combination for the future production of a functional probiotic ingredient with direct applications in poultry and pig farming.
Progress in cooperation: AINIA and the Instituto de la Grasa join forces
Collaborative research remains one of the cornerstones of the Olivebiome project. The first technical meetings have already taken place with AINIA, the Valencian technology centre that will be responsible for the Activity 1. Result 5 (Act 1. R5) . In these meetings, the results of the bacterial growth modeling obtained in the previous activity (Act 1. R4) have been shared, which will allow AINIA to move forward on a solid and optimized basis.
In parallel, the three fermented raw materials that showed the greatest prebiotic activity have been sent to the Instituto de la Grasa-CSIC (Institute of Fat-CSIC) to begin nutritional and fiber characterization activities (Act 2. R3). The selected materials were:
- M2, derived from the olive
- M6, derived from oats
- M5, derived from tomato
These analyses will allow us to accurately establish the nutritional and functional profiles of each fermented product and the modifications they have undergone compared to their original state, thus determining their real potential as an ingredient for the formulation of healthier and more effective feeds.
A project with an impact on livestock innovation
Olivebiome continues to position itself as a strategic initiative within the national agri-food sector, with a clear commitment to impacting rural areas and the sustainability of animal production. Its main objective is to reduce dependence on antibiotics in livestock feed through solutions based on plant-based prebiotics and probiotics, utilizing low-value-added byproducts such as olive pomace and other horticultural waste.
The project not only aims for high-quality technical results, but also a practical and scalable application that can benefit farmers, cooperatives, feed manufacturers, and consumers.
With the Andalusian Biotechnology Foundation as a key player in this phase, and with the support of centers such as AINIA and the Institute of Fat, the networking is yielding concrete results in the form of experimental outcomes and strategic decisions for the next stage.
Next steps on the horizon for Olivebiome
Recent technical advances represent a consolidation of the project’s strategy for its second half. Following the experimental validation of raw material M2 and the combined use of the two probiotic strains isolated from olives, attention is now focused on:
- Detailed nutritional characterization of the selected fermented raw materials, to understand their composition, functionality and the changes they have undergone during fermentation.
- The design of the probiotic production scale-up, based on the combination of raw materials and selected probiotic strains.
- The in vivo evaluation in animals (pigs and chickens), which will allow the effect of the product to be validated under real farm conditions.
All of this falls within the objectives set by the Olivebiome consortium, aligned with the European Green Deal and the guidelines of the “Farm to Fork” strategy, which promote healthier, more efficient and environmentally friendly food production.
Olivebiome represents a new path of innovation, where waste is transformed into resources, and where science works in service of a more balanced and resilient agri-food model.