Dr Rachna Dave, Founder & CEO of MicroGO writes about a success story that shows how microbial contamination could be contained in a central kitchen in Bangalore.
The client, a well-known contractual food services partner, has a recurring problem with coliforms and Tuberculosis (TBC) in the water used in their kitchen. Various alternate solutions did not work out. The microbial contamination interfered with the microbial fermentation process, preventing the expected results from being achieved in the final product.
Importance of quality of water in fermentation:
Microbial contamination can significantly damage fermentation processes and efficiency.
1. Contamination adds undesired microbes into fermentation, causing microbial competition. These contaminants may compete with fermentation microbes for nutrients and resources, decreasing their development and production. This results in lower yields and longer fermentation periods.
2. Transition in metabolic pathways: Contaminating microorganisms may create metabolites different from the fermenting microorganisms. These may disrupt metabolic pathways, producing unwanted chemicals or byproducts. This can lower fermentation product quality and purity.
3. Reduced efficiency: Contaminants hinder fermentation microbe growth and metabolism, reducing process efficiency. They can release toxins or block fermentation enzymes, reducing product production and fermentation efficiency.
4. Contamination can ruin fermentation products. Unwanted microbes can provide off-flavors, smells that make the product unfit for consumption or commercial usage. Contaminants can also alter product composition or introduce impurities, lowering quality and value.
5. Economic Losses: Fermentation contamination can cause economic losses. Lower yields, longer fermentation times, and poor product quality can lower profits. Remediation, quality control, and batch disposal may cost more.
The Problem
• This client has been managing the central kitchen which works mostly on the fermented products with a capacity of 100 kilolitres water use/ day.
• The water sources are varied due to shortage of water in the adjacent area.
• Over the last one year, they have been facing constant issues with coliforms and TBCs.
Challenges:
Traditional methods of sterilization like hypochlorite and UV proved ineffective.
Solution:
• MicroGO’s technical team did extensive research with a thorough assessment, optimised on various parameters and introduced GOpureTM IW as the right solution.
• Based on the unique chemistry of Chlorine dioxide, GOpureTM IW-Inline armed with our patented technology TubeletTM, is an inline disinfection system that ensures that organic demand in the water is compensated by the biocide at each dosage.
• Equipped with technology, our GOsmartTM platform allowed the entire biocide dose regime and real time monitoring in a systematic manner. It allowed every incoming water quality to be measured and provided data for course correction in real time. This process allows readiness for audits any-time as well.
• The system is designed to discharge zero chemical waste, guaranteeing that various SDGs (Sustainable Development Goals) are met.
Implementation and Results:
• The client adopted GOpureTM IW-Inline, resulting in a significant improvement in fermentation performance.
• Operations became smoother, and there was no recurrence of the contamination issue.
• Due to technology enablement, the client was always able to pre-empt the situation and was able to forecast the operations.
• The site has been running successfully for the last 16 months, without a single case of microbial contamination.
This case study highlights the efficacy of solving problem with a scientific mindset. A rigorous SOP discovery process resulted in fine-tuning of GOpureTM IW-Inline, which resolved the water quality issue at this site. The client’s proactive and progressive thinking, together with MicroGO’s methodology, highlighted the benefits of modern water treatment technology for central kitchens.
