YOUR MICROBIOLOGICAL PROCESS OPTIMISED

MICROBIAL STRAIN IMPROVEMENT, GENETICS AND

PHYSIOLOGY

At NIZO, we employ a wide range of tools that allow for selec-

tion and optimisation of strains, and identification of the ideal

fermentation conditions. We can assist you in increasing

protein production, improving robustness, increasing shelf-life

stability, development of new fermented dairy and non-dairy

products or improving food safety. Our MICRO-platform allows

for high throughput in-product analysis of your process.

These combined capabilities have resulted in new products

and significant cost reduction for many microbiological pro-

cesses of our customers.

Meeting the demands of current health trends, globalisation

and product diversification requires controlled, rational,

and innovative application of microorganisms in pharma

and food. NIZO’s fermentation expertise focuses on the

optimisation of these industrial processes.

We have a team of over 30 experts in bacterial genetics,

physiology and related disciplines and state of the art

infrastructure to deal with complex questions, and to

analyse and interpret big datasets. We can help you design

robust and cost efficient microbial processes.

“The fermentation group of NIZO food research is a valuable innovation partner for CSK food enrichment. Anchored in a

strong heritage of applied dairy research, the fermentation group offers state-of-the-art research methods to study lactic

acid bacteria and their properties. If you are willing to pay a price for quality, you will find in NIZO a trusted partner”, says Wilco Meijer - Director R&D – CSK food enrichment CV.

NIZOKernhemseweg 2, 6718 ZB Ede

P.O. Box 20, 6710 BA Ede, The Netherlands

www.nizo.com

ABOUT US: The growing world population needs better food: healthier, tastier, more affordable and produced more sustainably.

We know better food is essential for better health. Our passion is accelerating innovations together with our customers, applying

our combined expertise in bacteria, proteins and processing. Together we deliver sustainable solutions for better food and health.

NIZO is world leading in the engineering of lactic acid bacteria,

be it through natural or DNA modifying techniques. Our

culture collection is an excellent source for new production

organisms and in combination with our high throughput

screening and -omics platforms we are able to identify

strains of interest and optimise the conditions for the

eventual application. Screening thousands of conditions for

e.g. growth characteristics, enzyme activities and metabo-

lites can be followed up by up-scaling of the process in the

laboratory (up to 30 litre fermenters) and in our pilot plant

(up to 3000 litre fermenters).

TECHNOLOGIES TO OPTIMISE YOUR MICROBIOLOGICAL PROCESS

02/19/007

“With our research we have been able to help many costumers to improve their processes

and I am convinced that new technological possibilities will allow further optimisations”, says Dr. Herwig Bachmann, Expertise group leader Fermentation.

For more information, please contact Dr. Herwig Bachmann.

By phone: +31 318 659 652 or by e-mail: Herwig.Bachmann@nizo.com

DATA MINING

• Strain selection

• Medium design

• Parameter selection

HIGH THROUGHPUT

SCREENING

• Process Conversion

to Micro-Model

• In product screening

OPTIMISATION

• Optimal yield

• Highest robustness

• Increased Metablite

Production

UPSCALING

AND PRODUCTION

� Selecting probiotics: Nat Rev Microbiol 2011

Nov 21;10(1):66-78

� Optimisation of biomass yield: PNAS 2013

Aug 27;110(35):14302-7

� LAB genetics: Microb Cell Fact. 2014 Nov 4;13:148.

� ®MICRO-Platform – example of in-product screening:

J Dairy Sci 2009 Dec;92(12):5868-82

� NICE™ protein overexpression system: Appl Microbiol

Biotechnol 2005 Oct;68(6):705-17

� More than 470 PubMed cited publications