The fermentation of animal or plant-based products by lactic bacteria is a natural method used for their preservation for millennia.
UNDERSTANDING THE PROCESS OF FOOD LACTO-FERMENTATIONDue to various factors – environmental production conditions, storage issues, increasing demands for longer shelf life to reduce food waste, etc. – yeasts and molds can develop on fermented products and lead to their spoilage...
DISCOVER OUR BIO-PROX RANGEUsing selected strains of specific bioprotective bacteria helps limit and control the growth of contaminants effectively and naturally, while being easy to implement.
Protecting your products is a priority for us. For over 20 years, Bioprox Cultures has focused on innovation and offers its expertise in bioprotection through:
Expertise in selecting and producing effective bioprotection strains,
Deep understanding of mechanisms and molecules involved in biopreservation phenomena,
A comprehensive range of BIOPROX products with proven efficacy against a wide spectrum of contaminants,
Customized quality studies to better combat specific contaminants.
Our lactic ferments dedicated to bioprotection provide effective solutions to our clients worldwide to naturally combat food waste.
Our applications: fermented milks, yogurts, twarog, fresh cheeses, and fermented plant bases.
"At Bioprox, we are constantly seeking more effective solutions to meet customer needs. Our R&D center in France brings together multiple teams with diverse skills in microbiology and biotechnology. Our research covers all stages from strain selection to their use in the final product. Continuous improvement of our range and development of new products are the guiding principles of our laboratory work."
Huong
R&D Engineer (PhD),
specialized in biopreservation
Headquarter
12, rue Barbès
92300
Levallois-Perret
France
Manufacturing site
Lieu-dit « Le Rabion »
Route de Saumur
49490 Noyant Villages
France
Confidentiality policy
