With the increasing use of selected cultures for the fermentation of dairy milk products it is important to make sure that the yeast and bacteria used can work effectively. These bacteria have a long history of safe use in food. There is an upsurge in interest in these species as research is beginning to reveal the many possible health benefits associated with lactic acid bacteria. More work needs to be done to confirm the role lactic acid bacteria might play in preventing or slowing the growth of colon cancer, lowering cholesterol levels, preventing urogenital infections, alleviating constipation and treating food allergy. The industrial use of Lactic Acid Bacteria starter cultures in the food industry depends on the concentration and preservation technologies used, which are required to guarantee the long-term delivery of stable cultures in terms of viability and functional activity. The Company focuses on isolation, improvement, establishment and development of mass production technology of strain of the Probiotic lactic acid bacteria and development of new formulations for the application in dairy fermentation industry as starter culture.

• Isolation, improvement, establishment and development of mass production technology of strain of the Probiotic lactic acid bacteria and development of new formulations for the application in dairy fermentation industry as starter culture.
• Isolation, improvement, establishment and development of mass production technology of Saccharomyces cerevisie for application in baking and brewing industry for fermentation.
• Standardization of Upstream, downstream, Freeze drying process for large scale production.
• Isolation, identification and production of Saccharomyces cerevisie (Yeast).