SysMilk. Designer microbial communities for fermented milk products: A Systems Biology Approach (ERASysAPP - SysMilk)

Microbial communities are ubiquitously found in nature, from soil to the human gut, and have direct implications for the environment, human health and biotechnology. Our understanding of the structure and function of these communities, however, has remained poor due to the lack of tools for discovering inter-species interactions. To address this gap, the SysMilk project will develop new experimental and computational technologies for microbial community analysis. The new technologies will be developed and tested by using kefir, a natural fermented milk drink, as a model system. The SysMilk consortium includes four top academic research institutes, a small-scale company and a large industry that is leading the sector of fermented milk products. This multi-disciplinary constellation will enable efficient transfer of the SysMilk technology to the dairy products industry, facilitating the design of customized yogurt starter cultures.


Jens B Nielsen (contact)

Professor at Biology and Biological Engineering, Systems and Synthetic Biology

André Kelkkanen

Rådgivare at Innovationskontor Väst


Biobyte Solutions

Heidelberg, Germany

Chr. Hansen

Hoersholm, Denmark

European Molecular Biology Laboratory

Heidelberg, Germany

Institute of Molecular Systems Biology

Zürich, Switzerland

VU University Amsterdam

Amsterdam, Netherlands


Västra Götalandsregionen, Regionutvecklingssekretariatet

Funding years 2014–2018

Related Areas of Advance and Infrastructure

Life Science Engineering

Area of Advance

Sustainable Development

Chalmers Driving Force

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