Food Applications

Microbial strains with confirmed identity, viability, purity, and are backed by meticulous laboratory procedures that minimize sub-culturing are important to product safety, and they are important to ATCC. Food processors look to ATCC brands to provide the top-quality microbial strains needed to maintain outstanding quality.
Staphyloccus epidermidis, Segrid McAllister and Janice Carr, CDC

Microbial Quality Control Strains

ATCC provides fully characterized strains necessary for the microbiological analysis of consumable products to identify and prevent the spread of foodborne disease.
Candida sp., Dr. William Kaplan, CDC

Microbes Used in Consumable Products

ATCC holdings include a variety of bacterial and yeast species to support the manufacture of food and beverage products including cheese, bread, and beer.
Electron micrograph of Escherichia coli

Featured Probiotic Microorganisms

ATCC offers a wide variety of probiotic microorganisms including both yeast and bacterial strains such as lactic acid bacteria, Bifidobacterium, Propionibacterium, and Bacillus.
E. coli

Microbes Available for Vitamin Production

ATCC houses many microbes that support the generation of vitamins including vitamins A and C, folic acid (B9), niacinamide (B3), cobalamin (B12), and riboflavin (B2).
Aerococcus, Dr. Richard Facklam, CDC

Organic Acid Producing Microbes

ATCC provides both yeast and bacterial strains to support the production of organic acids including citric, lactic, succinic, gluconic, and itaconic acid.