Aster Bio develops microbial-based products used in a process called bioaugmentation. While Aster Bio specializes in environmental microbes, bioaugmentation also is used in making wine, beer, cheese and bread. In microbial-transformed food products, 19th century microbiologists learned that using carefully selected cultures made the resulting foods both better in quality and uniformity than relying on the wild type of microbes present.
It is this same basic microbial approach that is used in creating Aster Bio’s products. Instead of relying on “wild” microbes, Aster Bio uses carefully selected and concentrated cultures to reduce variations in treatment efficiency and buffer against losses in microbial viability.