Microbial Resources for Our Foods: A Preserved and Explored Wealth in the CIRM Network. Functional Diversity Explored through High-Throughput Screening

Microorganisms represent the planet’s primary gene reservoir and play pivotal roles in fermented foods and bio‐preservation. To safeguard and exploit this wealth, the INRA established the International Centre for Microbial Resources (CIRM) in 2005 as part of its Biological Resource Centers. CIRM maintains extensive collections of bacteria, yeasts, and filamentous fungi, with multiple strains per species to capture functional diversity. High-throughput screening enables parallel analysis of numerous strains to uncover metabolic functions relevant to food processing. Tailoring targeted or non‐targeted screening methods based on microbial traits and their ecosystems is key to achieving relevant, efficient discoveries.