Climate change is continuously posing bigger problems to the planet’s food systems as it affects the stability of microorganisms, the preservation of nutrients, and even the health of the people. One of the major consequences of climate change is the increase in temperature, which together with the changing levels of humidity and oxidative stress often makes the conventional probiotics used for food and health less active and even dead. In order to get around this problem, the idea of genome-driven discovery has popped up as a very effective way of recognizing and creating probiotics that can withstand climate and extreme conditions and at the same time have the same functional benefits. The Whole-Genome Sequencing (WGS), metagenomics, and comparative genomics techniques have precisely pointed out the genetic factors controlling stress tolerance, adhesion, and metabolic adaptability. Genomic studies have also found gene clusters that give the organism the ability to withstand acid and bile, defend itself against oxidative stress, and produce polysaccharides, all of which ultimately lead to the production of more resilient microorganisms through storing and processing of food. AI (Artificial Intelligence) and ML (Machine Learning) technologies have greatly boosted the prediction and optimization of robust strains through linking functional performance with genomic potential by the integration of multi-omics platforms. The techniques applied not only make the probiotics more stable but also are in line with the green and circular economy principles as they are providing eco-friendly preservation systems with reduced cold-chain requirements and energy consumption. Exploring the possibilities of new extremophilic species like Geobacillus spp., where the new genetic resources for industrial biopreservation come from, is another approach that is being taken. All these genome-driven strategies are changing the microbial biotechnology future.

Key Words: Climate-resilient probiotics; Whole-genome sequencing (WGS); Multi-omics; Artificial intelligence (AI); Sustainable preservation systems; Food security; Green biotechnology