Highly resistant bacteria specialist


Artechno has been developing and studying spore forming bacteria belonging to the genus BACILLUS for more than 20 years.

More than 170 scientific papers were published by our research group in this period on this topic.

Bacillus are ubiquitous and strains have been isolated from soil as well as in traditional fermented food.

The versatility of these Bacillus-species is illustrated by their various applications. Bacillus species such as B. amyloliquefaciens have demonstrated plant growth promotion activities, whereas other strain such as B. coagulans have demonstrated health benefit when used as food supplement,helping digestive & immune systems work efficiently, while producing antimicrobials, enzymes and vitamins.

When Europe has a tradition of acid fermented food (such as cheese, yoghurt, sauerkraut, pickles,…) where the microbial flora is mainly composed of lactic acid bacteria or yeast, Asian and Western African countries are used to consume traditional fermented food based on Bacillus biotransformations (natto, netetu, kimchi, koji,…) with health benefits.

In the rhizosphere, Bacillus species helps plants to benefit from soil nutriments by solubilizing minerals (phosphorus, iron,…) and promote their growth while stimulating their natural defences.

In feed, the use of Bacillus have a lot of benefits like healthier gut microflora, increased digestibility, boosted immunity, decreased disease, cost reductions (less feed & antibiotics), increased body weight gain,….

The extreme stability of Bacillus and the robustness of the spores give significant technological advantage when it comes to product stability (during end product processing with heat treatments, resistant to acidity and bile salts,…) and product shelf-life (over 3 years at room temperature).

Our Bacillus-based products are  economy friendly because no ovedosage is necessary to ensure  storage stability at room temperature.