The Bacteria Stabilization Process
Bacteria reproduce by a process called binary fission – one cell divides and becomes two. Some can reproduce at a very rapid rate under proper conditions.
If food and moisture are adequate and the temperature is right, certain bacteria can reproduce in as little as twenty minutes. In only eight hours the original cell will have multiple to nearly 20 million new bacteria.
Select bacterial cultures are grown in a medium. Upon inspection, this first stage inoculums is transferred to sterilized biofermenters for a growth period of ten-twelve hours.
Following a quality check to verify purity, the inoculum is transferred to sealed and sterilized stainless steel production fermenters. Under proper pH control, sterilized sugars and oxygen will be fed to the bacteria. Throughout the medium is sampled for asepsis and population growth parameters.
Within 24 hours, the medium is harvested with the bacteria being concentrated through gentle centrifugation. A patent pending process of microencapsulation coats the concentrated bacteria with a betaglucan gum. This process serves as a barrier against moisture to maintain viability under storage or when mixing with carrier.
The product is then quickly frozen in a fluid freezing system prior to long term freeze-drying at-40 degrees Celsius in a larger walk-in system. This two-step freeze-drying process, where 92% of the moisture is removed, ensures high survivability of the bacterial species which are now ready for incorporation into the final inoculant formula. All batches are tested to be salmonella free.
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What is an enzyme?
Enzymes are proteins that are produced naturally by plants, animals, bacteria, fungi and all other living things, and are absolutely necessary for life. They are catalysts that accelerate the rate of chemical reactions without changing themselves. Commercially available enzymes are derived from bacteria and fungi such as Bacillus, Aspergillus and Trichoderma species.
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Enzymes work by breaking apart large complex compounds (substrates) into smaller, more readily absorbed nutrients that the bacteria can utilize. Enzymes from different sources have a specific temperature and pH range at which they are optimally effective, which is an important consideration when choosing an enzyme product
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Enzymes are classified by the substrate they work on. Proteins, breaking them down into amino acids and peptides. Cellulases break down cellulose, the major undigestible component of plant cell walls, into simpler sugars. Only very small quantities of enzymes are needed to change very large quantities of substrates.
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Does enzymes are stable?
To be effective, enzymes need to withstand storage, and acidic and proteolytic breakdown. Our enzymes are produces using optimum microbial strains and technology, and then stabilized using patented processes. When blended, the activities of our enzymes are not affected by extended storage, oxidizing compounds such as vitamins and minerals, or digestive conditions.
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