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Metagenomics enables comprehensive analysis of microbiota in foods, ingredients, water, surfaces, and environmental or industrial matrices through high-throughput DNA sequencing without the need for culture. This technology provides unprecedented resolution of microbial genetic diversity, allowing the detection of even non-culturable organisms and understanding how formulations, processes, and environmental conditions influence quality, stability, and microbiological safety.
Using this technology, we can detect, identify, and quantify microorganisms and microbial functions across a wide variety of matrices. Specifically:
Identification of bacteria, fungi, and archaea in foods, ingredients, water, surfaces, and environmental and industrial settings.
Identification of microorganisms responsible for spoilage, deviations in fermentation processes, or cross-contamination.
Detection of genes associated with antimicrobial resistance (AMR), virulence, and metabolic pathways, enabling evaluation of the microbiota’s functional capabilities and their impact on product quality and stability.
Monitoring of starter cultures and microbiota evolution to ensure that fermentation progresses correctly and maintains the expected sensory profile and product quality.
Mapping of microbiota in facilities, plants, cleanrooms, surfaces, and equipment to identify niches, biofilms, and persistent flora in production lines.
Extensive track record working with foods, ingredients, water, surfaces, and industrial environments where traditional methods present limitations.
Rapid adaptation of protocols for new formulations, innovative products, quality incidents, or specific R&D and food safety needs.
Specialised support throughout the project and online access to results and sample traceability via the MyLab platform.
In response to the urgent need for a reliable method for ethylene oxide control, which affected multiple sectors including official control, our laboratories were the first in Europe to have analysis of this substance available across a significant number of food matrices. As a result, we were also the first to be designated as an official control laboratory by the authorities in our country. This enabled food companies to establish their own controls on raw materials such as spices, nuts, seeds, and other affected ingredients.
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