Humans' use of microbial resources has gone through two stages: natural mixed bacteria fermentation and pure species fermentation. The fermentation production of traditional foods with thousands of years of history, such as cheese, sauerkraut, brewery, and jelly, is the result of the joint action of a variety of microorganisms (such as bacteria and fungi). To avoid contamination of the fermentation process and pathogenic microorganisms in the products, mixed bacteria fermentation was gradually replaced by pure species fermentation.

Microbial pure culture technology has enabled researchers to get rid of the complex situation of coexistence of multiple microorganisms and to study a single strain without interference, thus providing a deeper understanding of the morphological structure, physiological, biochemical, and genetic characteristics of microorganisms, which is great progress in the development of microbiology and a milestone in biochemical engineering and modern biotechnology. Most biotechnological products, such as amino acids, organic acids, antibiotics, and enzymes, are currently produced using purely cultured microbial cells, but more than 90% of microorganisms in the natural environment cannot be cultured using existing biotechnology, and the production of biobased energy and chemicals using pure culture techniques suffers from high substrate costs, difficulties in product isolation, toxic effects of by-products such as organic acids or alcohols on the growth of cells and other challenges.

What We Offer

• Soil microorganisms

Only 0.01% to 10% of microorganisms in nature are culturable, and most of them are in a non-culturable state. Therefore, Lifeasible has introduced biochemical methods (PLFA analysis), physiological methods (BIOLOG microplate method), and molecular biology methods (G+C, DGGE/TGGE, SSCP, RFLP/ARDRA, T-RFLP). These methods allow direct analysis of the structure and function of soil microbial communities without the need for isolation and culture of single strains.

• Fermenting microorganisms

The dominant microorganism in the fermentation process, such as silage, is lactic acid bacteria. The fermentation of lactic acid bacteria produces a large amount of lactic acid to lower the pH of the feed and inhibit the growth of harmful microorganisms, thus preserving the silage for a long time. The yeast can decompose the organic matter in the feed and reduce the quality of silage. Therefore, Lifeasible has introduced the culture analysis of lactic acid bacteria and yeast, we can compare the effect of different media and different inoculation methods on the growth of lactic acid bacteria and yeast culture, etc., and provide you with high-quality technical services of lactic acid bacteria and yeast culture.

We Do Better

Microbial culture is one of the biological cultures. The microorganisms cultured are mainly viruses, bacteria, actinomycetes, and fungi. Preventing the invasion of stray bacteria and obtaining pure cultures are prerequisites for the study and application of microorganisms. Therefore, Lifeasible is providing suitable nutrients and environmental conditions for microorganisms while ensuring that no stray bacteria are mixed into the culture system. With the gradual improvement of our platform, we have also introduced Co-culture or Mixed culture biotechnology (MCB) based on pure culture technology, where two or more microorganisms (the majority of which are two microorganisms) are mixed under sterile conditions.

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For research use only, not intended for any clinical use.

Related Services

• Lactic Acid Bacteria Screening Analysis
• Yeast Screening and Identification
• Microbial Fermentation Process Optimization