Eurogerm and Revobiom innovate and co-develop the sourdoughs of the future

REVOBIOM, a start-up created in 2022 at the ESPCI (École Supérieure de Physique Chimie Industrielle), is developing a high-frequency Microbial Evolution Machine (M.E.M.) aimed at directing the evolution of entire bacterial ecosystems from generation to generation. In doing so, this machine would make it possible to automatically select bacterial consortia that are close to the characteristics sought by industrialists, and to eliminate those that are not.

Because EUROGERM aims to produce innovative fermented ingredients thanks to its recently inaugurated ETIC research centre, its pilot workshop and its new factory, which will be operational in 2024, a collaboration between the two entities seemed obvious.

Thus, REVOBIOM accepted the unprecedented technical challenge of stabilising a "theoretical" sourdough composed of 2 yeasts and 6 bacteria in barely 4 months.

According to Thomas BIBETTE, (CEO and Co-Founder of Revobiom) and Sébastien GIVRY (EUROGERM R&D Director), a complete proof of success of this technological approach with EUROGERM would usher in a new era for the food industry. A deepening of the partnership between EUROGERM and REVOBIOM should naturally follow from a possible success.