Líder global de la biotecnología CELLBIOTECH

Negocio en Detalle

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  1. Isolation of strain

    Isolation of strain

    Isolation of lactobacillus, beneficial for human body, from kimchi and chungguk-jang, traditional Korean fermented food, excrement of baby or cheese.

    Storage of strain

    Storage of strain

    Isolated Lactobacillus is frozen for preservation for long time and is taken and stored separately when necessary

    Seed culture

    Seed culture

    Initial culture of selected Lactobacillus - activation

  2. Inoculation of Lactobacillus

    Inoculation of Lactobacillus

    Inoculation of cultured seed to main fermentation tube

    Main culture

    Main culture

    Mass-culture according to culture condition (pH, temperature) for Lactobacillus

    Separation of Lactobacillus

    Separation of Lactobacillu

    Separation of Lactobacillus from ferment

    Freeze drying

    Freeze drying

    Freeze drying after pre-freezing of Lactobacillus, complete with coating, for protection of bacteria

    Grinding and packing of half-finished parts

    Grinding and packing of half-finished parts

    Grind lactobacillus in cake form after freeze drying into powder and double pack the product

  3. Quality check on half-finished parts

    Quality check on half-finished parts

    Examination on whether it is contaminated or not, number of live bacteria, experimental culture, and measurement on live bacteria, for all Lactobacillus product

    Blending with adjunct material

    Blending with adjunct material

    Blending to secure homogenity (preservation of probiotic consumption amount) of the product

    Drying diluting agent

    Drying diluting agent

    Drying diluting agent to fit the optimum moisture activation condition for each product

  4. Shaping of probiotics

    Shaping of probiotics

    Certification on safety and quality of probiotics and customized shaping of the product

    Packing of completed goods

    Packing of completed goods

    Packing with maximized ability in preservation and safety

    Quality check on completed goods

    Quality check on completed goods

    Final examination whether it is contaminated or not, number of live bacteria, experimental culture, and measurement on live bacteria, for all Lactobacillus product