Comparison of Competing Tehniques

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Using light microscopy and scanning electron microscopy an investigation was carried out by the Swedish Institute for Food and Biotechnology in 1999. The bacterial content in the patended ProBion® tablet which was produced with the LOW compression technique was compared to the NORMAL compression forces process customarily used by competing brands.

This SLIDE shows how these NORMAL compression forces do not allow space for many living bacterial cultures to survive such production face. Splint forces damage the bacterial cell membranes. The resulting tablet structure reminds us more of densely packed cement slabs rather than suitable containers for densely populated cultures.

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