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At MDG, we make Bacillus cultures and products for a range of industries, including food. When it comes to serving our customers in this industry, specifically those manufacturing probiotics for human gut health, they often ask how we keep their cultures separate from those in the other markets that we serve.

To keep food ingredients safe from cross-contamination, we leverage a dedicated room and equipment for food ingredients and process one strain at a time. We also follow strict manufacturing practices mandated for the food manufacturing industry, including having all equipment cleaned and logged after each use.

How we process probiotic food ingredients

Powder processing starts in the food room at our facility in Oak Creek, WI. The food culture is milled in this room and then added to a dedicated stainless-steel intermediate bulk container (IBC) which we refer to as “R2D2”.

Once R2D2 is filled, a special lid is fastened to the top that has dividers acting like paddles to help mix the culture effectively. The IBC is then wheeled over and connected to the blending machine which lifts and rotates the bin, thoroughly blending the culture within the IBC. It’s important to have a blended or homogenized culture as this will provide a consistent Bacillus count throughout the culture powder.

After mixing, the IBC is lowered and wheeled back to the food room where the culture is packed into final customer-specified packaging. Once packaged, the culture containers are labeled and placed in a holding area until approved by our Quality Control (QC) team for release. The room and equipment are cleaned, cleaning is logged and verified, and then the room is ready for the next food culture.

As an additional check, our QC team will swab the cleaned equipment for adenosine triphosphate (ATP) and allergens. Allergen swabbing helps show our team that the processes in place for preventing cross contamination at the milling and blending facility are effective.

MDG is here to help you!

Having dedicated rooms and equipment for food cultures prevents unintentional cross-contamination from other cultures and allergens. If you’re in need of food grade cultures to produce probiotics, we would be happy to give you a facility tour to show you our food culture processes and quality assurance procedures in-action. Contact us and one of our account representatives will be in touch.
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“I was afraid there was too much risk in making a change. I was wrong. I should have changed years ago.”

Custom Fermentation

Processing Probiotic Cultures

  • MDG
  • June 16, 2020
At MDG, we make Bacillus cultures and products for a range of industries, including food. When it comes to serving our customers in this industry, specifically those manufacturing probiotics for human gut health, they often ask how we keep their cultures separate from those in the other markets that we serve. To keep food ingredients safe from cross-contamination, we leverage a dedicated room and equipment for food ingredients and process
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Good Things Always Happen in 3’s

  • MDG
  • April 21, 2020
Well, ok, that’s not exactly how the saying goes, but this modified version seems fitting. Recently, MDG received its third centrifuge to match its three fermentors already in operation. This R2D2 looking device might sound boring, but it’s an essential piece of our custom fermentation arsenal.   So, why is having a third centrifuge so important? Simply put, improved production. The centrifuge spins the liquid from a
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Planting the Seed: Start with Your Fermentation Manufacturer Early

  • Mike King
Not too long ago, a biofertilizer customer came to me frantically and explained, “I need to grow 7 strains of Bacillus in 3 weeks because it’s planting season and I can’t miss this year’s season.” I felt sorry for him, yet I had no choice but to say: “I’m sorry, but we cannot help you. Your timelines just aren’t realistic.” This exact interaction has happened more times than I care to remember. Trust me, I understand how big
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Freeze Dry, Custom Freezer

Freeze Drying or Spray Drying? A Bacillus Perspective

  • Mike King
People will often ask me, which is better for Bacillus: freeze drying or spray drying? Unfortunately, I always have to answer with: “it depends.” I want to apologize to my sales staff in advance for not keeping things simple, but I really mean well! Here are the main factors to consider when it comes to freeze drying or spray drying Bacillus: Economics and loss prevention Market and field application method Customer
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Fermentation Tanks

Supplying Quality: One Strain at a Time

  • Mike King
  • June 13, 2018
In the large-scale liquid bacterial fermentation world, there are two primary ways to grow bacteria: as individual strains or in combination with others. Here at Microbial Discovery Group, we grow one strain at a time as it has served us well over the past decade. Truth be told, if I could find a way to grow multiple strains in one batch that was produced through a consistent process, resulted high yield and a uniformity in strain ratio,
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Non Chemical Solutions, Scientific Solutions, Bacillus, Custom Fermentation

The Expanding Bacillus Market

  • Mike King
  • May 16, 2018
As a follow up to the article “The Key Drivers Behind MDG’s Current Expansion,” I’d like to take this opportunity to talk more extensively about the expanding Bacillus market. Previously, I eluded that many of the current market opportunities were due to the increased demand across multiple industries. In particular, the following four main areas are what prompted Microbial Discovery Group’s (MDG) fermentation expansion:
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50+ Strains: Why We Supply

  • Mike King
  • May 4, 2018
Part of what is driving Microbial Discovery Group’s (MDG) current expansion is our desire to produce 50+ strains. Why do we want to be a Bacillus company that produces 50+ strains? Essentially: to offer the best service and products for our customers. Below are the three main reasons why our drive to produce 50+ strains is fueling our expansion. MDG’s belief in multi-strain product offerings The current Bacillus strain
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The Benefits of Fermentation Redundancy

  • Mike King
  • April 18, 2018
It is an exciting day signing a multi-year fermentation contract! After the ink dries and celebrations conclude, I’ve learned it’s time to quickly review both redundancy and contingency plans for worst case scenarios. This is how we can guarantee on-time delivery. During the planning of our current expansion, I was reminded again of the importance of redundancy in safeguarding against setbacks. I had received a call from another
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The Key Drivers Behind MDG’s Current Expansion

  • Mike King
  • April 13, 2018
I was recently asked the WHY behind our current expansion. When I started to break it down, there were 4 key drivers that went into the new MDG facility design: Capacity expansion Reliability via redundancy Production of 50+ strains The expanding Bacillus market Capacity expansion. This is the no-brainer for expanding. MDG was reaching 75% of our capacity, so we either had to expand or recognize there would be a future cap
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Top 5 Questions You Should Ask When Considering Contract Fermentation Suppliers

  • Mike King
A successful microbial product commercialization rests on many different variables. One major component in the success equation is the role of the contract fermentation manufacturer. The manufacturing, R&D, and operational decisions they make will affect your business; it is up to you to choose the contract fermentation supplier that best fits your needs and commercialization plans. Over the years I have seen the wrong choice in suppliers
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