Technology Overview

Bacteria – What are the Facts?

•  Bacteria have dietary preference
•  Bacteria have optimum performance under specific conditions
•  Digesting organic matter is a multi-step process
•  Not all bacteria are equal
•  Not all bacteria grow at the same rate
•  There are “good guys” and “bad guys” always present
•  Ratio of Good:Bad depends on food available and how many of the “Good Guys” are available

Bacteria – How does it Work?

Where do they come from?
•  The bacteria are all naturally occurring and have been extracted from soil
•  None of the bacteria have been genetically engineered or modified
•  Bacteria survive by eating food, for example grease, fat, sugar even
   oil - any material with a carbon food source

How much bacteria are needed?
•  That is generally known through experience
•  With more than 20 years experience in treating waste using biotechnology,
    we give recommended dose rates for treating various wastes
•  In contaminated water bodies, we suggest a dose of 1kg product for 1000m3
   of water and then adjust the dose rate according to the results

If bacteria multiply why do we need to add more?
•  Bacteria like humans
•  Will die after a period of time
•  If waste is continually added, new bacteria need to be added to keep the number
   of live bacteria correct to eat the waste
•  If no more waste is being added, then once the waste has been treated, no more bacteria are needed

How do they stop growing?
•  Bacteria are a living organism so they will have a finite lifetime depending upon
   the environment they are in
•  Obviously, if all the food (waste) has been eaten they will die.
•  Dead bacteria are minute particles (like fine yeast) and will combine together in larger solids.

How do you keep them stable in the products?
•  The bacteria need moisture or water to grow
•  Powder formulations are very stable
•  Liquid formulations have a preservative that doesn’t kill the bacteria but will stop it from growing
•  Bacteria are activated either when the product is diluted to the working concentration or
   comes into contact with some food