Christian Chervaux

Christian Chervaux, Danone Nutricia, FR

"Unlocking screenings bottle neck through MultiOmics characterization of bacterial strains collection."

Understanding and controlling the behavior of living microorganisms is crucial for various aspects of our relationship with fermented foods. Quality and safety often depend on the composition and processes of fermentation, both of which contribute to a wide range of flavours and sensory experiences. Fermentation is also recognized for its potential health benefits, whether through enhancing the nutritional properties of products, generating potential bioactive compounds, or introducing beneficial bacteria to consumers. Developing effective bacterial consortia that address these considerations is challenging in the context of innovation, especially given the diversity of raw materials, such as plant-based materials, and the emergence of new species with potential probiotic properties. I will present how our extensive characterization of bacterial strains, combining both genomics and untargeted metabolomics of fermented food matrices, forms the foundation for designing new consortia through screening and modelling approaches.

Biography

After completing a PhD in Genetics and Physiology of Microorganisms at Paris-Saclay University (France) and a postdoc at INRAE, Jouy-en-Josas (France), I joined Danone Research in 2000 to lead the development of global approaches (OMICS) focusing on Lactic Acid Bacteria. Currently, I am the Leader of the Bioinformatics and Omics Team within the Gut Biology and Microbiology, Medical and Nutrition Science department at Danone Nutricia Research. Throughout my career, my research has been focused on Lactic Acid Bacteria and the broader role that bacteria play, whether during food products fermentation or as functional microbes after postingestion. My team utilizes genomics and other “OMICS” methodologies to delve into the behavior of strains and harness interactions within fermented products, driving forward food innovation.