Since 1990, I focused on the fermentative metabolism of Lactic Acid Bacteria (LAB) in food fermentations and their probiotic activity. After postdoctoral periods in The Netherlands (1989) and Germany (1995) I joined successful applications in the Biotechnology Action Program of the EU. Between 1992-2004 I filled in 5 successful European project proposals and 4 from the CICYT (Spanish Government). Expertise in Molecular methodologies and Genomics of Food Microorganisms allowed the smooth transition to the field of gut microbiota massive sequencing analysis, but without giving up my background on Biotechnology and microbial metabolism. The laboratory of LAB in the IATA-CSIC has consolidated and, with recent incorporation of new young excellent scientists, constitutes a compact and productive research group in the field of LAB, Probiotics and Microbiome. Multiple collaborations with most relevant groups in the field in Europe, positioned his group in the forefront of the field. This explains the evolution toward three project lines: (i) Bacteria/Host molecular interactions; (ii) Microbiome, Diet and Health; and we do not forget our history (iii) LAB in Food Fermentations. His leadership character allowed him to created and manage for ten years the Spanish network of lactic acid bacteria (Red-BAL), as well as the participation in different projects with industries Scientific Advisory committees of national and International institutions, and in the creation of Spinoff Company.