GEA opens new nitrogen freeze-drying pilot plant for testing bacteria
As more specialized strains of bacteria have emerged, so too has the need to distribute them more widely.
GEA, Germany, launched a new nitrogen freezing pilot plant for bacteria, giving food and dairy processors the opportunity to trial new technology in their own plants before investing in production-scale equipment. By freezing bacteria into pellets before drying, GEA offers greater flexibility and a higher active cell count through better utilization of their fermentation lines and freeze dryers.
Many dairy and food processors use live bacteria as part of their production process (e.g., yogurt or cheese). Traditionally, they have kept their own strains of bacteria and transferred them from one batch to the next. However, as more specialized strains of bacteria have emerged, so too has the need to distribute them more widely. This is typically done by freezing them to -50°C and then storing under temperature-controlled conditions. This, however, requires a continuous cold chain.