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DNA Helix

Cofund on Biotechnologies

Innovation for Europe – life science meets market application


Microbial community modeling for the production of ‘designer’ yogurt


Coordinator: Prof. Dr. Bas Teusink, Vrije Universiteit Amsterdam, Molecular Cell Biology, HES, The Netherlands

Heidelberg University, Modeling of Biological Processes
, HES, Germany
University of Stuttgart, Institute of Biochemical Engineering, HES, Germany
University of Tartu, Institute of Technology, HES, Estonia
Chr. Hansen A/S, Bacterial Physiology and Improvement (BactoPhI), LE, Denmark

Project Abstract
Yogurt is made by two microorganisms that compete for nutrients but help each other by cross feeding at the same time; these complex interactions make it difficult for industry to predict yogurt properties when fdifferent strains are combined. We use a systems biology approach to understand the nature of the interactions and to make models that can help in predicting the behaviour of mixtures of yogurt behaviour. Since in nature -and certainly in biotechnological applications- most bacteria interact with other bacteria, the insights and methods generated by this project will be translatable to other many other cases.

YogurtDesign is funded by the ERA CoBioTech partners: ETAg, BMBF, NWO and co-funded by the European Union.

Project Start: June 2018  Duration: 36 months
Project Budget:  Total Cost: 1.023.000 Euro, Funding: 946.000 Euro
Project Website:


Project presentation from ACHEMA kick-off meeting

HES – higher education sector – university
LE – large enterprise