Fermented foods, such as cheese, yoghurt, bread and wine, constitute a large part of the human diet. These fermented foods are produced from substrates such as milk, fruits, and cereals by the action of micro-organisms: yeasts or lactic acid bacteria. Microorganisms from food (or other sources) that might exert a health benefit (e.g. prevention of diarrhea), are known as probiotic strains.

The functional potential of a microorganism is determined largely by its genomic sequence that encodes enzymes and proteins. It is therefore important to determine the genomic sequences of important industrial microorganisms and to develop tools for interpretation of these genomic sequences.

The GENOBOX consortium

GENOBOX is a consortium of 5 SMEs and a university from the dairy and probiotic industry. The goal of the consortium is to construct a toolbox in which genomic analysis can be used for prediction of functional properties of microorganisms.

This consortium has received funding from the European Union Seventh Framework Programme (FP7/2007-2013) under grantagreement n° 6054853.