New York – Feb 25th, 2019 – Profacgen, the world’ leading protein service provider, recently announces the new release of Lactic Acid Bacteria Fermentation, the important microbes used in a large variety of industrial processes such as food fermentation and metabolic engineering. The contribution of LAB in the fermentation process is mainly due to the formation of lactic acid. In addition, LAB can also enhance other product features.
At present, Profacgen is capable to offer industrial scale lactic acid bacteria fermentation with state of the art technology and facilities, which is highly customizable, supporting the optimization of expression and growth conditions, as well as mass production, purification, and characterization. Moreover, our fermentation capacity is up to 10 metric tons and provides professional one-stop technical support.
Lactic acid bacteria play an important role in health care and the production of wholesome foods. Lactic acid fermentation is generally inexpensive and often requires little or no heating in their preparation, making them also fuel efficient. Lactic acid bacteria are often harsh on artificial media, but they tend to grow in most food matrices and rapidly lower the pH to the point where competing organisms are no longer able to grow. Leuconostocs and Streptococcus lactis usually have a pH reduction of about 4.0 to 4.5, and some Lactobacillus and Pediococcus to a pH of about 3.5, inhibiting their growth.
Brine and lactic acid fermentation are still ideal methods for processing and preserving vegetables because of their low cost and low energy requirements for processing and preparation, producing a highly acceptable and diverse flavor. Lactic acid fermentation has other distinct advantages as foods become resistant to microbial spoilage and toxin development, which also changes the flavor of the original ingredients and often improves the nutritional value.
The primary application of lactic acid fermentation in industrial processes is as a food starter, such as, for dairy products, kimchi, meat, and wine. In addition, they are capable of metabolizing many monosaccharides and disaccharides. Natural or metabolically engineered LAB produces many metabolites, and of which the applications include antimicrobial molecules, food aromas, and flavors and nutraceutical molecules etc.
‘Metabolic engineering is often used to expand the range of carbon sources or increase the yield and productivity of their products, primarily for food-grade applications.’ Said Ellen Burns, the marketing director of Profacgen, ‘Lactobacillus lactis is the most widely studied species in the laboratory, along with other species including Lactobacillus Plantarum, Lactobacillus Brevis, Panis, etc. Our one-stop technical support range from strain selection to genetic modification.’
Founded in 2005, Profacgen provides scientists custom protein services in the biological sciences, enabling access to the advanced techniques, and expertise with competitive pricing to greatly enhance experimental performance and supporting the development of protein research requirements. Profacgen is a well-recognized industry leader with more than 10 years of experience and develops experimental strategies tailored.
Company Name: Profacgen
Contact Person: Ellen Burns
Email: Send Email
Address:45-1 Ramsey Road
State: New York
Country: United States