Production of Lactic Bacteria

Lactic bacteria are produced in specialised fermenters, under strict hygiene conditions. Typically, the process involves a number of different steps.

The original bacterial strains are stored in a microbiology lab, where a small quantity of bacteria – the inoculation material – is prepared to start off the production process for every batch. This is transferred to fermenters, where the culture is allowed to multiply and grow under carefully defined and monitored conditions.

At the end of the fermentation process, the biomass is harvested, often by centrifugation, and the biomass is preserved in liquid, frozen or powder form. It is then formulated and packed.

The rigorous quality control process ensures that no substandard batches of culture are produced. As well as regularly checking the equipment, this also includes:

• Characterising and monitoring the bacterial strains that are used to prepare the inoculation material;
• Monitoring the characteristics of the product at various stages of production. Parameters are continuously checked by automatic sensors, and process data are stored;
• The microbiological condition is monitored to detect any contamination. If any is detected, the production process is stopped immediately and not restarted until the problem has been solved

These starter cultures of bacteria are available in a number of different formats, depending on the type of product and the application. The liquid, frozen and powder forms can be supplied in different concentrations that allow them to be used directly in the final food product, or after reactivation by the food processor.