At Bioprox Cultures, our work revolves around research and innovation, always in the service of our clients.
Whether you are looking to:
Improve an existing product in terms of texture, taste, acidification and reduced post-acidification, and storage stability
Optimize your processes
Or even, develop innovative concepts that position you favorably in competitive markets,
With its scientific expertise, responsiveness, and flexibility, BIOPROX provides the solutions you need.
Bioprox invests more than 10% of its annual revenue in R&D. This investment enables:
A growing and experienced team of engineers and technicians dedicated to the development, optimization, and technical support of the lactic ferment range.
Numerous partnerships/collaborations with the French scientific network (INRAe, CNRS, Institut Pasteur, Dairy Schools, CIRAD, Universities, etc.).
The use of the most advanced techniques, including specific software and access to databases for improved strain identification, phenotype/genotype correlation, and enhanced phage robustness of bacteria, precision fermentation, etc.
Whether you are a producer of yogurt, fresh or aged cheese, or butter, our experienced team can help you optimize your processes, combat bacteriophages, develop differentiated flavors and textures, and preserve these characteristics with our lactic ferments.
With our in-depth knowledge of the behavior of our strains and cultures in terms of acidification, post-acidification, texture, flavor profiles, resistance to bacteriophages, etc., we can accelerate our development process to meet your specific needs.
We can also customize analyses in the field of bioprotection, identifying your specific contaminants and proposing optimized bioprotection combinations.
Strain/matrix screening.
Optimization of fermentation parameters.
Characterization of finished products (sugar consumption, aromatic production, sensory profile, texture, etc.).
Bioprotection studies.
Strain characterization: genetic identification, antibiogram.
Selection tests verifying survival under gastrointestinal conditions.
Application of advanced techniques to verify strain purity.
Development of new documented strains with greater stability.
Optimization of production and storage stability.
Headquarter
12, rue Barbès
92300
Levallois-Perret
France
Manufacturing site
Lieu-dit « Le Rabion »
Route de Saumur
49490 Noyant Villages
France
Confidentiality policy
