Prof. Dr. Samuel Breselge
Academic Career and Research Areas
Prof. Breselge (*1990) conducts research at the interface of microbiology, biotechnology, and food science. His work focuses on fermented foods and beverages. Using cultivation-based approaches and multi-omics methods, he investigates microbial communities, their interactions, and metabolic processes. The aim is to better understand microorganisms and harness them in a targeted way – for functional beverages, health, and further biotechnological applications.
Prof. Breselge studied at Leibniz University Hannover from 2010 to 2016 (B.Sc., M.Sc.). From 2016 to 2019, he completed his PhD in Biology at Northeastern University in Boston (USA). He subsequently worked as a postdoctoral researcher and Research Officer at the Teagasc Food Research Centre in Ireland from 2020 to 2026. In 2026, he joined the Technical University of Munich as Assistant Professor for Functional Beverage Technology.
Key Publications (all publications)
Breselge S, de Paula Dias Moreira L, Skibinska I, Yin X, Brennan L, Kilcawley K, Porcellato D, Cotter PD. Water kefir multi-omics reveals functional redundancies despite taxonomic differences and the underappreciated contribution of yeast. npj Science of Food. 2025 Dec 9;9(1):265.
AbstractBreselge S, Skibinska I, Yin X, Brennan L, Kilcawley K, Cotter PD. The core microbiomes and associated metabolic potential of water kefir as revealed by pan multi-omics. Communications Biology. 2025 Mar 11;8(1):415.
AbstractBreselge S, Bellassi P, Barcenilla C, Álvarez-Ordóñez A, Morelli L, Cotter PD. Bifidobacterium fermentum sp. nov. and Bifidobacterium aquikefiricola sp. nov., isolated from water kefir. International Journal of Systematic and Evolutionary Microbiology. 2024 Oct 24;74(10):006549.
AbstractCarlino N, Blanco-Míguez A, Punčochář M, Mengoni C, Pinto F, Tatti A, Manghi P, Armanini F, Avagliano M, Barcenilla C, Breselge S, et al., Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. Cell. 2024 Oct 3;187(20):5775-95.
AbstractMukherjee A, Breselge S, Dimidi E, Marco ML, Cotter PD. Fermented foods and gastrointestinal health: underlying mechanisms. Nature Reviews Gastroenterology & Hepatology. 2024 Apr;21(4):248-66.
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