Culturing anaerobes: maximising yield, shelf-life and safety

Food ingredient, probiotic, cosmetic and pharma-ceutical companies are all looking for new ways to use the naturally occurring bacteria in our bodies, such as the gut or skin, to meet increasing customer demand. But it takes special knowledge, skills and equipment to successfully culture living, (strict) anaerobic organisms, which come from the zero-oxygen environment of the gut. At NIZO, we have more than 15+ years of experience in anaerobic fermentations, including over 50 productions of (strict) anaerobes and more than 5 successful tech transfer trajectories. 

Download this leaflet and find out more about:

✔️ Safety assessment of strains
✔️ Optimising yields
✔️ Upscaling and production
✔️ Tech transfer to CMO

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culturing anaerobes maximising yield


Download the leaflet