ARTICLE FEED & ADDITIVE MAGAZINE July 2024 77 ENSURING QUALITY AND SAFETY ALL THE WAY Throughout the whole process, about 20 quality tests are performed, ensuring purity, viability and identity of the yeast strain in the final product, as well as batch-to-batch consistency (Figure 1). A certificate of analysis is released for every batch of live yeast produced by Lallemand. Moreover, quality control does not stop at the plant gate. Lallemand quality team also conducts regular customer products analysis to ensure the live yeast they purchase remains viable and active in its final application, such as feed, premixes, pellets and more. LALLEMAND QUALITY ASSURANCE SYSTEM All Lallemand Animal Nutrition production sites and suppliers operate under the FAMI-QS or equivalent certification system, which includes: • GMP (good manufacturing practices) • HACCP (hazard analysis and critical control points) • FFFD (feed fraud vulnerability and feed defense) This certification is the object of annual audits and renewed every three years. It ensures compliance with EU Feed Hygiene Regulation (183/2005/ EC), US FDA FSMA and most country requirements in terms of Quality and Safety Certification. These rigorous quality assurance procedures safeguard that final products are safe, of the highest quality, and compliant to customers’ requirements. Finally, in order to ensure continuous improvement of its products’ safety, quality and efficacy, Lallemand group operates a centralized complaint system. Feedback from customers is vital in this process and so all complaint information is communicated via this system to the facilities involved as well as to senior management from the business unit and the corporate Lallemand Group, from submission to complaint resolution. CONCLUSION Lallemand has mastered the art of fermentation during its 100+ years of experience in yeast and bacteria production across a broad range of markets, starting from baking over a century ago to expand to very specific applications in food, beverage, health and animal nutrition. As a primary producer of microorganisms, the company has a full control over the production process from the lab to packaging. This control helps ensure the quality, safety and consistency of the yeast products for all customers and end-users. But quality does not stop at the plant and Lallemand customer analysis service ensures the optimal application of the live yeast products for its customers. To know more about the methods used for QC tests Strain identity: Each microbial strain is unique. Strain identity is checked at various steps along the process thanks to genetic identification techniques. DNA extraction from the biomass and polymerase chain reaction (PCR) compared to the control strain is our standard genetic identification test to confirm that the correct strain was propagated and that the yeast is free of mutations. Microbial purity: Microbial purity control includes the detection of: • Pathogens: Enterobacteria, Salmonella, and E. coli. Compliance is guaranteed on the certificate of analysis issued for each batch. • Hygiene indicators: Foreign yeast and molds and total aerobic bacteria count. Viability - The CFU method: CFU stands for colony forming unit. It is the standard used by microbiologists to measure the number of microorganisms able to grow and multiply in a sample, using the plate count method. The sample to assess is diluted and spread onto an agar plate. After incubation, the number of microbial colonies that have formed on the plate provides a direct count of microorganisms able to multiply. Each colony is a visible aggregate of microorganisms derived from a single live yeast cell.
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