Symbiotechnology is a form of scientific and technical integration that combines a symbiotic ferment adapted to dairy products, plants and vegetables. This symbiosis fermentation creates a new, more nutritious food supplement and/or supplement, but more importantly it activates the natural molecules that symbiotize the diversity and resilience of the microbiota. Symbiotechnology is often used to create new products that are more efficient, cost-effective and environmentally friendly.
Symbiotechnology is a form of scientific and technical integration that combines a symbiotic ferment adapted to dairy products, plants and vegetables. This symbiosis fermentation creates a new, more nutritious food supplement and/or supplement, but more importantly it activates the natural molecules that symbiotize the diversity and resilience of the microbiota. Symbiotechnology is often used to create new products that are more efficient, cost-effective and environmentally friendly.
The technical and scientific team of the Symbiotec laboratory has acquired unique know-how in symbiosis fermentation and its research has led to the development of a new fermentation concept and the creation of Symbiotechnology, which allows :
Symbiosis fermentation control
The creation of symbiotic ferments adapted to dairy products, plants and vegetables
The development of robust, reliable and sustainable symbiosis fermentation processes
The development of symbiotic products adapted to human and animal nutrition, cosmetics, agro-ecology and biophytosanitary uses.
The innovation of new products and molecules symbiotising the different microbiota present in the animal and plant kingdom.
Symbiotechnology is an inexhaustible source for the creation of new symbiotic products and new symbiotic molecules that are essential for the proper functioning of microbiota.
The products resulting from the Symbiotec laboratory's research contribute to the maintenance of an intestinal microbiota (symbiont) adapted to each host (animal or plant). The symbiotic molecules manage the symbiont to adapt to the host or encourage the host to adopt the symbiont. This phase, which leads to communication between the host and the microbiota, is called "symbiotisation" and is made possible by the various molecules produced by the symbiosis fermentation.
Symbiosis is the source of life on earth and its control allows the regeneration of living ecosystems, whether they are internal, such as in the intestines, or external, such as on the skin, but also on the soil and plant organs. Symbiotechnology allows the mastery of symbiosis in order to create ferments, yeasts and products in symbiosis whose main role is to maintain the balance and resilience of human, animal or plant microbiota.
Symbiosis of bacteria-fish
creation of kefir or kombucha ferment microbiota
Creation of a microbiota in symbiosis with the microbial consortium of kefir and/or kombucha
KEKOM specific symbiotic ferment creation
Adaptation of KEKOM to plants or vegetation
Creation of a symbiotic KEKOM microbiota specialised by plants or vegetation
TECHNOLOGIES
OUR SOLUTIONS
Symbiotechnology is the key tool for symbiotic product manufacturing. To develop and create a sustainable value chain we propose to design your new nutritional, cosmetic or agroecological ingredients. Our knowledge and skills in symbiosis fermentations allow us to analyse, create and develop symbiotic products that meet the growing need for vitality of human, animal or plant microbiota. Our symbiosis fermentation solutions from dairy and plant raw materials are essential for our future.
VEGESYMBIOTICS
Products in symbiosis from plant-based milk (soya, oats, almonds, walnuts, hazelnuts, etc.) or from fruit and/or vegetables provide a source of bioavailable vitamins, minerals, enzymes and essential amino acids (tryptophan, methionine, glutamine, etc.) and contribute to a better adaptation of the microbiota to its environment
Phytosymbiotics
Products in symbiosis from aromatic or medicinal plants contribute to a better assimilation of phytogenic molecules present in the roots, leaves, flowers and seeds of plants.
Thus the activity of these molecules, made bioavailable, contributes to more effective or significant results.
Lactosymbiotics
Milk is a source of nutrients with good nutritional value for human and animal nutrition. However, there are many intolerances or allergies that may prevent its consumption.
The main reason is due to an unbalanced or dysbiotic gut microbiota and our industrialized diet accentuates this phenomenon. The symbiotic products from ruminant milk (cow, goat, sheep, camel, buffalo...) or monogastric milk (mare, donkey...) ensure a better diversity and resilience of our intestinal microbiota.
Thus, they reduce the state of dysbiosis, precursor of chronic inflammation and many deleterious diseases. They improve the state of eubiosis or symbiosis of our body, source of good health.
Research & Development
The Symbiotec Laboratory uses its expertise to research and develop products in symbiosis through a unique technique: Symbiotechnology.
Making and developing new craft or industrial products requires special knowledge and skills. The Symbiotec laboratory offers its expertise to allow you to create and develop food supplements or dietary supplements and essential ingredients to modulate the functioning of human, animal and plant microbiota.
