Page 44 - CIJ Feb 2024 Digital Edition

Kitchen hygiene

Case Study

When Microbes Battle Microbes!

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.

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

FEBRUARY 2024•Clean India Journal
44 www.cleanindiajournal.com