In our introductory blog on Bacillus, we shared some of its unique features that has made it a microorganism of choice for many commercial applications in Bio-Pharma, Probiotics, Plant Nutrition, Biocontrol and other emerging markets. Along with its spore forming tendencies, Bacillus are capable of producing a wide range of natural products including enzymes, acids, and vitamins when it has access to the right resources and growth environment. In this blog, we will provide a brief overview of enzymes, discuss microbial enzyme production with Bacillus and some key factors that can drive improved fermentation performance in commercial applications.
Overview of Enzymes
Enzymes are biological molecules (proteins) that act as catalysts and within the mild conditions of temperature, pH, and pressure of the cells, carry out chemical reactions at an amazingly high rate. They are characterized by their remarkable efficiency and specificity. Enzymes accelerate chemical reactions by lowering the activation energy required to turn reactants into products as depicted in Figure 1.
Sources of enzymes
All enzymes originate from living organisms. The conventional way of discovering enzymes is by growing organisms and then isolating enzymes in some way from parts of plants, animal organs, inside of microorganisms, or in their immediate environment. Not surprisingly, the first enzymes used by humans were enzymes isolated from animal and plant extracts, such as the protease papain from papaya fruit or rennet from calves’ stomachs. However, most technical enzymes nowadays originate from microorganisms.
Enzymes produced by microorganisms are called microbial enzymes. Some microbes are adapted to live under extreme conditions of temperature and pH. Microbial enzymes that are active under abnormal temperature or pH conditions have industrial benefits because they are more stable than enzymes from plants and animals. For example, organisms that produce enzymes are able to function at higher temperatures, which reduces the possibility of contamination in industrial scale reactions of long duration. Microbial enzymes can be produced through fermentation techniques in a cost-effective manner with less time and space requirement. In addition, because of their high consistency, process modifications and optimization can be done very easily.
Commercial applications for microbial enzymes
Bacillus are capable of producing various types of enzymes. Common species of Bacillus used in industry for enzyme production are B. subtilis, B. clausii, B. amyloliquefaciens, B. halodurans, B. megaterium, B. stearothermophilus, and B. thuringiensis just to name a few.
Many types of industries utilize enzymes to aid in the generation of their products. Examples of industrially relevant enzymes produced by Bacillus are proteases, amylases, and xylanases. Proteases are enzymes which break down proteins and peptides. This enzyme is commonly used in washing powders, the food industry, leather processing, and in pharmaceuticals. Amylases are enzymes that convert starch and glycogen into simple sugars. Therefore, amylases useful in the production of syrups, reduction of turbidity to produce clarified fruit juice for longer shelf life, solubilization and saccharification of starch in the brewing and biofuels industries, delaying the staling of baked goods, reduction of starch viscosity in papermaking, and as a digestive aid in supplements. Xylanases break apart the polyssacharide xylan into xylose, which is a monosaccharide, found in plant cell walls. This enzyme is used for fruit juice clarification, providing brightness to paper, and improving nutritional properties of silage and grain feed.
Fermentation Performance Improvement
Fermentation is a method for generating enzymes for industrial purposes, which involves microorganisms. These microorganisms are able to produce enzymes externally or internally. Externally produced enzymes can be recovered by methods such as centrifugation. Whereas, internally produced enzymes require more complex downstream processing because the microbial cells must be lysed, then the suspension is processed to extract a concentrated and pure enzyme final product. Bacillus can secrete enzymes externally which is a massive benefit allowing for easier downstream processing.
Typical success criteria for producing enzymes include high enzyme activity, short fermentation time, and minimal side activity (i.e. other types of enzymes being produced). Enzyme activity is a measure of the active enzyme present and is determined by measuring the amount of product formed, or substrate consumed in a reaction at a given time.
There are two ways to produce enzymes microbially: solid state fermentation or submerged fermentation. Solid state fermentation is a process where the metabolites are generated by microorganisms grown on a solid support with nutrients added. Submerged fermentation is performed in bioreactors with liquid media containing nutrients the microorganism can use. Typically solid state fermentations are used for fungi and mold whereas submerged fermentations are ideal for yeast and bacteria such as Bacillus. A challenge for submerged fermentation of Bacillus is that adequate aeration and mixing must be maintained.
Additionally, providing adequate nutrition for the organism to produce enzymes is necessary. When selecting the components of the growth medium, it is possible to guide the cells towards the production of certain products such as enzymes. Nitrogen source in the fermentation media is an important factor for the production of enzymes. This is because microbes metabolize nitrogen sources to produce peptides and amino acids for enzyme production.
Nitrogen can come in organic and inorganic forms. It has been found that organic sources result in better production of certain enzymes from Bacillus such as proteases. This was further confirmed in our lab where we tested the effect of different nitrogen sources to enzyme activity. Sensient yeast extracts and peptones were used as organic nitrogen sources and ammonium sulfate was used as an inorganic source. Media with organic nitrogen components showed greater enzyme activity than that of media containing inorganic nitrogen as can be seen in Figure 2.
Understanding the optimal conditions for fermentation, performing media optimization studies, and scaling up to production volumes can be resource-intensive and time-consuming tasks. Though a number of variables can impact microbial enzyme production, our experience has shown that selecting the right media mix can have the most significant impact on the fermentation performance. Working with a partner with detailed knowledge of the nutrients and fermentation conditions suitable for each application can accelerate efforts towards achieving your business goals in a relatively short amount of time.
Nigam, P. (2013). Microbial enzymes with special characteristics for biotechnological applications. Biomolecules, 3(3), 597-611.
Raddadi, N., Crotti, E., Rolli, E., Marasco, R., Fava, F., & Daffonchio, D. (2012). The most important Bacillus species in biotechnology. In Bacillus thuringiensis biotechnology (pp. 329-345). Springer, Dordrecht.
van Dijl, J., & Hecker, M. (2013). Bacillus subtilis: from soil bacterium to super-secreting cell factory.
Saggu, S. K., & Mishra, P. C. (2017). Characterization of thermostable alkaline proteases from Bacillus infantis SKS1 isolated from garden soil. PloS one, 12(11), e0188724.
Raveendran, S., Parameswaran, B., Ummalyma, S. B., Abraham, A., Mathew, A. K., Madhavan, A., … Pandey, A. (2018). Applications of Microbial Enzymes in Food Industry. Food technology and biotechnology, 56(1), 16–30.
In our introductory blog on Bacillus, we shared some of its unique features that has made it a microorganism of choice for many commercial applications in Bio-Pharma, Probiotics, Plant Nutrition, Biocontrol and other emerging markets. In this blog, we will explore deeper into Bacillus’ spore forming tendencies, key drivers for sporulation growth, commercial benefits and lessons learnt in growing them for commercial applications.
Anatomy of spore formation
Bacillus is one of the few among the Bacteria Genera that has the ability to form spores. Bacterial spores are highly resistant, dormant structures (i.e. no metabolic activity) formed in response to adverse environmental conditions. During spore formation, microorganism constructs a protective coating (Figure 1) around itself and enters a dormant state when it senses stresses such as nutrient deprivation. The protective coating can resist heat, chemical damage, desiccation, UV irradiation, and other stressful factors. The organism can germinate and continue with its life cycle, when proper nutrients are restored. This cycle, ensuring the long-term survival of the microorganism, is widely utilized for various biotechnological applications.
To survive and thrive in various environments, Bacillus species require robust sensing, resource management, and metabolite regulation capabilities. They are able to use environmental sensing mechanisms and bet-hedging strategies to decipher the quality and stress levels of its surroundings and execute optimal growth and survival strategies.
One well-known example of such behavior is carbon overflow metabolism. When the cells perceive the presence of high amounts of carbon, the metabolic focus shifts away from growth to the generation of specific niche occupying metabolites, such as organic acids as depicted in Figure 2, which ensure that the cells are able to compete against other species for the available nutrients. Such mechanisms are advantageous in nature but can be highly problematic in fermentation applications as the yield of the intended commercial product can decrease significantly.
Applications of spores
One of the most studied Bacillus species for spore formation is B. subtilis. B. subtilis isolate strains are commonly found in vegetative environments where symbiotic organisms consume them, gaining nutritional and immunity benefits. This makes B. subtilis strains suitable for human probiotic, animal feed, and biocontrol applications.
B.subtilis play an active role within the gastrointestinal (GI) tract of humans helping maintain healthy bacterial communities. The spores can survive the digestive process and germinate in the GI tract where they can continue to make useful metabolites. Furthermore, their stability during food processing, due to their heat resistance, makes them desirable as probiotic inclusions.
Over the last decade, there has been a rise in the use of probiotics in animal feed as an alternative to antibiotics. The use of antibiotics as growth promoters for animals is banned in several countries; however, inclusion of microorganisms such as B. subtilis in animal feed is a viable alternative. B. subtilis spores have been utilized in dietary supplements for livestock, poultry, and aquaculture because of its beneficial role in animal immune function, digestion, and growth.
Biocontrol agents compete with other microbes that adversely affect the plant, activate the defense system of the host, and make nutrients more readily available to the plant. B. subtilis can produce a variety of metabolites, which can inhibit the growth of pathogenic bacteria. Some of those metabolites can also activate the defense system of the plant, which enhances its immunity. Additionally, B. subtilis is capable of reducing substances in fertilizers into more easily absorbed materials, which improves the fertilizer’s utilization rate.
Growing spores commercially
Growing Bacillus in a controlled environment could be exciting and challenging at the same time. While Bacillus can do many things for you, it is important to make sure it does what you want in the right way!
The process of forming spores for any given application is complex. Sporulation efficiency, fermentation time, spore stability, and regulatory requirements are all important factors when producing spores.
Sporulation efficiency is the portion of the cell population that convert to spore form. This occurs when cells have begun to accumulate and nutrients become exhausted. B. subtilis require nutrients as resources to perform tasks such as creating biomass, producing metabolites, or sporulation. To attain high sporulation efficiency, it is critical for B. subtilis to utilize its resources for creating biomass rather than metabolites. Figure 3 shows that when the proper media is provided, the fermentation generates spore biomass rather than acid metabolites.
Reducing fermentation time while increasing sporulation efficiency and yield is also critical in commercial applications. The reduction in fermentation time can mean a reduction in manufacturing costs or the ability to produce more product. Many factors play into reducing fermentation time. Aside from proper media composition, knowledge of proper growth conditions such as optimal temperature and pH is also important. Moreover, the rapidly sporulating culture must be stable and remain in its spore form for its desired application, but also have the ability to germinate and produce targeted metabolites when necessary for the intended application.
Regulatory requirements vary depending on the end application. These requirements dictate what types of nutrients can be used in the fermentation of Bacillus spores. For example, human probiotics strains often require animal free, non-GMO, dairy free, and gluten free components.
B. subtilis can be a highly beneficial spore-forming microorganism suitable for many commercial applications when grown in efficient and optimal conditions.
Understanding the optimal conditions for fermentation, performing media optimization studies, and scaling up to production volumes can be resource-intensive and time-consuming tasks. However, working with a partner with detailed knowledge of the nutrients and fermentation conditions suitable for each application can accelerate efforts towards achieving your business goals in a relatively short amount of time.
Bressuire-Isoard, C., Broussolle, V., & Carlin, F. (2018). Sporulation environment influences spore properties in Bacillus: Evidence and insights on underlying molecular and physiological mechanisms. FEMS Microbiology Reviews, 42(5), 614–626.
Earl, A. M., Losick, R., & Kolter, R. (2008). Ecology and genomics of Bacillus subtilis. Trends in microbiology, 16(6), 269–275.
Elshaghabee, F. M., Rokana, N., Gulhane, R. D., Sharma, C., & Panwar, H. (2017). Bacillus as potential probiotics: status, concerns, and future perspectives. Frontiers in microbiology, 8, 1490.
Hong, H. A., Duc, L. H., & Cutting, S. M. (2005). The use of bacterial spore formers as probiotics. FEMS microbiology reviews, 29(4), 813-835.
Kim, H., Hahn, M., Grabowski, P., McPherson, D. C., Otte, M. M., Wang, R., … & Driks, A. (2006). The Bacillus subtilis spore coat protein interaction network. Molecular microbiology, 59(2), 487-502.
Nagórska, K., Bikowski, M., & Obuchowski, M. (2007). Multicellular behaviour and production of a wide variety of toxic substances support usage of Bacillus subtilis as a powerful biocontrol agent. Acta Biochimica Polonica-English Edition-, 54(3), 495.
Nicholson, W. L. (2002). Roles of Bacillus endospores in the environment. Cellular and Molecular Life Sciences CMLS, 59(3), 410-416.
Ren, H., Su, Y. T., & Guo, X. H. (2018). Rapid optimization of spore production from Bacillus amyloliquefaciens in submerged cultures based on dipicolinic acid fluorimetry assay. AMB Express, 8(1), 21.
If you are in the business of growing Bacillus, you are probably enjoying strong demand for its use in various applications across multiple industries. The research community has known Bacillus and its various benefits for more than a century. However, there is a better understanding and appreciation for some of its unique features such as the ability to use different sources of nutrients, grow in extreme temperatures, survive in harsh conditions, live symbiotically with animals and generate various metabolites. These features have made Bacillus not only scientifically captivating, but also relevant to biotechnological research and development for commercial applications in Bio-Pharma, Probiotics, Plant Nutrition, Biocontrol and many other emerging markets.
Now, let us take a deeper look at what makes Bacillus unique among other microorganisms:
1. Natural occurrences: In 1870, a German scientist by the name of Ferdinand Cohn isolated a bacterium from boiled hay infusion and named it Bacillus subtilis, meaning “thin rod”. He spent the following years recording the first description of its life cycle and special features. Today, more than 300 Bacillus species have been isolated from the most peculiar of sources – soil, human and animal gut, rocks, air, dust, water, and food – from thousands of meters below the sea level to tens of kilometers in the stratosphere. The Bacillus genus has one of the widest spectrums of natural habitats and that is in part due to its elaborate life cycle.
2. Life Cycle: Bacillus species can exist in one of three growth forms – vegetative, spore (Figure 1), and oligotrophic (Figure 2). During vegetative growth, the cells divide rapidly, produce high concentrations of various metabolites but are susceptible to heat, desiccation, and harsh chemicals. On the other hand, in the spore form, the cells are dormant, produce no metabolites but are highly resistant to heat, desiccation, and chemical treatment. In the more recently discovered oligotrophic growth the bacterium can also survive in limited nutrients for an extended period of time; taking as long as 4 days for the population to double. Depending on the environment and own metabolic needs, the population can transition back and forth between any one of the three states.
Figure 1. The sporulation cycle of Bacillus subtilis. This simplified schematic shows only the key stages of the cycle (Errington, 2003)
Figure 2. Phase contrast images of B. subtilis cells in the beginning (day 0), and after 14 days of incubation in starved conditions. Day 14 shows oligotrophic morphology. Scale bar is 2 µm (Gray 2019)
3. Spore forming: Bacillus is one of the few among the Bacteria Genera that has the ability to form spores. Spore forming Bacillus species with health benefits are good candidate for probiotic applications because of their ability to survive spray drying and other extreme treatments during commercial production. Because of this unique feature, many new commercial end user applications in food and beverage are also being developed where Bacillus can survive and maintain the original potency for a longer period.
4. Robustness: Bacillus is capable of producing a wide range of metabolites in abundance when it has access to the right resources and growth environment. Vegetative growth stage is preferred when you want Bacillus to produce enzymes, acid, vitamins and many other secondary metabolites. The portfolio of metabolites that Bacillus can produce, combined with the number of attributes or benefits it generates, provides huge opportunity for number of use-cases in various industrial applications.
All this may sound very exciting and fun when you start learning and experimenting with Bacillus. When it comes to growing Bacillus in a controlled environment with specific objectives, it is a totally different ball game. While Bacillus can do a lot of things for you, it is important to make sure it does what you want in the right way! Here are few insights we have learnt doing countless fermentation experiments for our clients over the years:
1. Clear end in mind: It is very important to clearly articulate your success criteria during fermentation experiments. As we have seen above, Bacillus is a great workhorse and can do many things for you. For example, if you want the Bacillus to produce spores, it is critical to set goals for your final biomass, growth rates, time and compare with the appropriate base line.
2. Media selection: Bacillus is capable of utilizing many food sources at various levels. Typical media recipe for fermentation will have a combination of nitrogen, carbon, salts and other minerals in various proportions. It is important to remember, “more is not necessarily better”. The metabolic system of a microorganism is complex and when provided with improper nutrient types or the correct ones in excess, the productivity very often is negatively impacted. Therefore, providing the right nutrients at the optimal concentrations to achieve the highest possible productivity should be considered.
3. Conducive growth environment: While it is important to provide the right nutrients for growth, it is equally important to ensure external environment is conducive for the growth of the microorganisms. It is critical to set and monitor the seed, temperature, pH, time, and oxygenation at optimal levels during fermentation for the microorganisms to be most productive and efficient in its output.
4. Beware of unwelcome guests: While Bacillus’ robustness is considered an asset, it could also be a challenge during controlled fermentation application. Consider an example, in which you are trying to maximize spore counts for a probiotic application. A little higher than optimal carbon dosage can result in the Bacillus producing excess acids or other metabolites with undesirable outcomes and complications that would be detrimental to the final outcome of the fermentation.
Bacillus is unique with lots of strengths and challenges when grown in a controlled environment for commercial application. In our next Bacillus blog series, we will be sharing more insights on working with Bacillus on specific applications.
Understanding the optimal conditions for fermentation, performing media optimization studies, and scaling up to production volumes can be resource-intensive and time-consuming tasks. However, working with a partner with detailed knowledge of the nutrients (nitrogen, growth factors, minerals, vitamins, and carbon) and fermentation conditions (seed, temperature, pH, time, and oxygenation) suitable for each application can accelerate efforts towards achieving your business goals in a relatively short amount of time.
Gray, D. A., Dugar, G., Gamba, P., Strahl, H., Jonker, M. J., & Hamoen, L. W. (2019). Extreme slow growth as alternative strategy to survive deep starvation in bacteria. Nature Communications, 10(1). https://doi.org/10.1038/s41467-019-08719-8
Raddadi, N., Crotti, E., Rolli, E., Marasco, R., Fava, F., & Daffonchio, D. (2012). The Most Important Bacillus Species in Biotechnology. In Bacillus thuringiensis Biotechnology (pp. 329–345). Springer Netherlands. https://doi.org/10.1007/978-94-007-3021-2_17
Hong, H. A., To, E., Fakhry, S., Baccigalupi, L., Ricca, E., & Cutting, S. M. (2009). Defining the natural habitat of Bacillus spore-formers. Research in Microbiology, 160(6), 375–379. https://doi.org/10.1016/j.resmic.2009.06.006
Elshaghabee, F. M. F., Rokana, N., Gulhane, R. D., Sharma, C., & Panwar, H. (2017). Bacillus as Potential Probiotics: Status, Concerns, and Future Perspectives. Frontiers in Microbiology, 8. https://doi.org/10.3389/fmicb.2017.01490
If you are a food manufacturer or a supplier, you are most eager to participate and meet the demands of the fast growing kosher for Passover food segment. However, you are also most likely facing challenges in getting your products certified for commercial launch. Depending on where you are in your product life cycle, the challenges could arise in securing your raw material, getting your finished product qualified and/or ensuring your manufacturing facilities are in compliance.
Now, let us look at the positive aspect of the Passover trend. Kosher and kosher for Passover products have been seeing double digit annual growth rate in consumer spending in the recent years and it is likely to continue in the near future. Specifically, in the US, spending for eight days of Passover accounts for $1.3 billion of the $12 billion kosher foods market, says data-tracker Lubicom Marketing Consulting. The list of Passover food items have grown to 53,000 in 2017 from 23,000 in 2012. Interestingly, nearly 80% of all kosher food sales are outside of the traditional Jewish market according to the Orthodox Union (O.U.), New York. Consumers perceive and prefer kosher-labeled products because of higher quality, safety and nutritional reasons.
While it is great to see consumer preferences driving the growth, it is also a challenge for many food manufacturers to meet the regulatory requirements for Passover. Kosher for Passover is a stricter version of the basic guidelines of kosher. The major difference between the two is that kosher for Passover excludes any food that is chametz (or hametz), which translates to “leavened.” This eliminates any of these common five grains: wheat, barley, rye, oats, and spelt. Grains are restricted from consumption during Passover when they are exposed to water or liquids and then are not baked within 18 minutes. Leavened grains may come from mixtures of grains, derivatives of grain products, and even carry-over or cross-contamination with grain products produced on shared equipment. Not only is one forbidden from consuming these foods, but these also cannot come into contact with any other food they are eating, thus making the ability to get this labeling on certain processed foods quite difficult.
The process of getting a product certified for Passover is similar to that of approval for other new products, though much more rigorous. Here are few key steps:
1. Selecting certification agencies: Companies interested in Passover approval submit forms detailing their products and ingredients to certification agencies. There are more than 1,100 kosher certification agencies globally. The largest kosher certification agencies in the United States, known as the “Big Five”, certify more than 80 percent of the kosher food sold in the US. These five agencies are: the OU, OK, KOF-K, Star-K, and CRC.
2. Ingredient sourcing and selection: As part of the certification process, all the key ingredients that make up the finished products also need to be certified. Often times, it could be a challenge to find suppliers who can deliver consistent and reliable ingredients that meet functional specifications and regulatory requirements for Passover.
3. Site certification: Because of the special significance of the laws of Passover and their many differences from the rest of the kosher year, the vast majority of products require on-site rabbinic presence to become certified for Passover.
4. Production: Actual production can begin after the formulas and facilities are approved. The Rabbinal Field Representative (RFR) first ensures the product line is kosherized to purge it of anything unacceptable for Passover. Manufacturing can then take place, overseen the entire time by the RFR.
Sensient’s commitment to kosher for Passover:
Sensient provides BioNutrient solutions to Fermentation and Nutritional Supplement customers that serve number of end markets in fermented foods, dairy cultures and probiotics.
We have invested significant resources in our innovation and operational capabilities to offer solutions for the kosher and kosher for Passover market. We are one of the few companies that offer a BioNutrient solution specifically tailored for fermentation applications. Our product is certified for kosher for Passover requirements and is being widely used by many global customers. We thoroughly clean and kosherize our equipment before production. The entire production process, from formulation to manufacturing, is reviewed and supervised by an experienced Rabbi from the KOF-K certification organization to ensure that we are always in compliance with Passover requirements.
As a consumer of probiotics, you would notice a plethora of brands, benefit claims and forms in which probiotics are offered in the market. Navigating and evaluating the probiotic label could be daunting. In this blog, we will explore what the end-consumers should consider and how the producers of probiotics can deliver on their customer’s expectations.
Producing and delivering probiotics commercially is a very complex process with lots of factors influencing the quality, quantity and economics of the finished product. One of the most important aspects of the finished product is the Colony Forming Unit (CFU). CFU represents the best estimate of the number of living organisms in a sample. Now, let’s explore its relevance to consumers and producers of probiotics.
Consumers who are shopping for probiotics should read the label carefully in the evaluation process. Key items to watch for include CFU, expiration date, name of the organism(s) and the specific health benefit claimed by the product. In general, for people with good health and considering probiotics as a daily supplement, 10 billion CFUs is a good place to start. While it is important to look at the quantity i.e. CFU, it is equally important to make sure that the organisms are alive and effective when it enters your gut. More is not always good. As always, it is better to consult your doctor who can recommend the right organism and dosage depending on your health and intended use.
CFU is one of the metrics all producers measure and try to maximize during production. The counts for each microorganism vary, as each one is very unique in its nutrient consumption, growth and stability. While higher CFU is always desirable during production stage, it is critical to make sure that the microorganisms are stable and survive the downstream production process and effective at the intended time of use in the gut. Hence, the real metric that producers should care about is the effective CFU available during the shelf life of the finished product.
Nutritional Partner Perspective
Many producers of probiotics have well respected fermentation and nutritional experts in their staff who are constantly working on improving CFU in lab and commercial production. Many producers also rely on outside partners who can provide specialized media formulation or nutritional recipe tailored to the needs of the specific microorganism. Just like humans, microorganisms consume sugar, salt, vitamins, nitrogen and other sources of energy in different forms and quantities; however, the media has to be balanced to achieve the target CFU.
In summary, as long as you are involved in probiotics, directly or indirectly as a consumer, producer, or as a nutritional partner, #CFUMatters for your personal and business health!
Sensient Global BioNutrients has successfully partnered with leading probiotic producers to offer tailored nutritional solutions to improve CFU growth and stability.
Getting new and improved products to market, particularly in the competitive consumer health and nutrition space, can mean the difference between robust growth and stagnation for a manufacturer. That’s why an understanding of how a dependable, widely varied line of yeast extracts and peptones for fermented items is essential to efficiency, productivity and increased revenue.
Fermented products continue to expand within such well-known areas as baked goods, where gluten- and dairy-free options are in demand. They also are on the rise in beverage production (with an ever-expanding roster of craft beers alone), the burgeoning consumer-probiotics market, as well as in everything from detergents and cleansers to animal feed, personal care and dietary supplements.
At the same time, many manufacturers think of yeast extracts and peptones as a “black box” whose value is unquestioned, but whose proper deployment remains a mystery. Even so, they have specific needs when it comes to these vital components of their products. Those include:
Tangible and documented nutritional benefits
Reduced fermentation cycle times to enhance facility volume and efficiency
Rapid testing for faster time from product development to market
Consistent, verifiable ingredients
Sourcing flexibility from provider to enable shorter lead times
The ability to meet and exceed dynamic and changing global regulatory requirements
Products that are gluten-, dairy-, soy- and GMO-free
To check those items off the list, manufacturers should work with a partner who can assist with the process of optimizing their recipes for live cultures used in probiotics or dairy products, or fermented ingredients such as enzymes, organic acid, amino acids, vitamins, or beer, wine and spirits. Creating value alongside supporting innovation is the goal.
Sensient’s complex microbial strain portfolio gives us the ability to support those customized, actionable solutions to any product or ingredient mix. Our expert team can work with you in your facility, as well as through our state-of-the-art innovation center, on the exact solution for your product-manufacturing needs now, as well as in the future.