Newsletter
Issue 01/2011
Always up to date with vermicon AG.
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1) Latest news: MIS-analysis discount voucher
2) Top topic: Microbiologically safe food – with VIT®
3) Service of the month: Acetic acid bacteria – rapid and easy detection
4) Microbiology news: Microbiological monitoring of cheese production
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1) Latest news: MIS-analysis discount voucher
Find out about vermicon's rapid microbial identification services. We identify microorganisms as pure cultures or highly molecular, purified DNA. Three different services are available for our customers: bacteria, yeasts or moulds contained submitted as pure cultures or purified, highly molecular DNA – can be identified. Hereby the microorganisms are identified by analyzing their genetic make-up which is subsequently compared with extensive data bases for identification. Though, you can rely on highest accuracy.
Download voucher, submit your sample and get the result. Take easily advantage of this special offer. Get your voucher here.
Find out more about vermicon's MIS
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2) Top topic: Microbiologically safe food – with VIT®
Food quality is increasingly becoming a significant winning competitive factor. The latest trend reports on shopping behavior indicate that consumers today more often take purchase decisions based upon product quality. Avoid microbial contamination of your products and keep your customer's faith. Microbiological quality control should be your primary objective. Before processing raw materials should be carefully tested upon their arrival. This does not necessarily lead to extended storage time and thus extended production time. Rapid identification procedures provide fast certainty so release decisions can follow quickly. At the same time, vermicon's established and practice-oriented rapid identification system VIT® shows that rapid procedure does not come at the price of losing reliability. The detection kits are rapid, specific and reliable and thus keep your products safe.
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We offer a wide variety of testkits. Certainly, we are able to provide your company appropriate test.
You don't want to conduct the tests in your company? Get to know our services – even tailor-made for you!
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3) Service of the month: Acetic acid bacteria – rapid and easy detection
Beverage production, from the handling of raw materials to each production step, is as complex as its error rate. Particularly bacteria may occur in every single production stage. Especially in wine or beer, but also in juice and juice concentrates, the presence of acetic acid bacteria constitute a common risk. Bacteria such as Acetobacter, Asaia, Gluconoacetobacter and Gluconobacter are likely to produce acetic acid by oxidation of sugar or alcohol into acetic acid. The bacteria cause products to become inedible by turning the beverages smell and taste into the overpowering flavor of vinegar. vermicon provides one solution for all kinds of beverage producers: the service "specific detection of acetic acid bacteria". We analyze your samples rapidly, specifically and reliably in our laboratories. Results will provided shortly (1–3 working days after sample receipt). Thus, a fast reaction is possible and certainty only to sell flawless products is given.
Find out more about this topic
Get to know vermicon's service for the rapid and reliable detection of acetic acid bacteria.
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4) Microbiology news: Microbiological monitoring of cheese production
Cheese production requires a complex interaction of raw materials, production technology – and microorganisms. Key element is always microbiology. Microorganisms control curdling and ripening as well as hole creation and the intensity of certain flavor components. Effective control of these factors is necessary. However, the monitoring of starter cultures is difficult to conduct as the used lactic acid bacteria cultures are very hard to differentiate. Moreover, such monitoring process presents itself as far too time consuming to create useful results meanwhile cheese production. For generating a realistic image of the microbiology during the production and ripening it is necessary to analyze the contained lactic acid bacteria not only qualitatively but also quantitatively. Only such analyses generate useful approaches for possible improvement. The previously mentioned requirements put potential detection systems to a severe test. An ideal analysis technology cannot be based on indirect methods like conventional cultivation and subsequent bacteria identification. It has to analyze the composition and interplay of the contained lactic acid bacteria within the sample directly and cultivation-independently. vermicon AG provides with its specifically developed VIT gene probe technology convincing answers for versatile questions regarding the control of starter cultures. The detection is conducted within the applied raw material (such as cultures, lyophilisates), process samples or end products. Be in control of the cultures in your product before the cultures are in control of you.
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Learn more about vermicon's technology portfolio
Get an overview about the services which are relevant for food production
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