Fermentation is an ancient process in which, to put it simply, bacteria or yeasts transform elements to extract their molecules.

This process is used in numerous applications, including pharmacopoeia, cosmetics, and the food industry.

At PIERRE GUERIN, we support our clients by designing innovative equipment for precision fermentation, enabling them to find alternatives to dairy proteins (casein, whey), as well as eggs, oil and fats, honey, and gelatin.

Our expertise in this field has been recognized for many years. For example, a few years ago, as part of the TACSMAR project, we developed and patented, with the CNRS Institute of Natural Substance Chemistry, a universal fermenter UNIFERTEX and its MAREX control software, which has the unique advantage of coupling fermentation in a liquid medium, used by researchers and manufacturers, with fermentation on solid media (nutrient agar, agricultural by-products, etc.).