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The Science of Bioaugmentation
From wine to wastewater treatment

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.

In the 1960s, along with the advent of widespread secondary biological treatment, a few pioneering companies began making environmental microbial cultures for use in waste treatment. Early cultures were often produced from isolates found in contaminated soils and waters. The microbes were grown using techniques similar to those used to manufacture fermented foods and enzymes. Over the next 50 years, bioaugmentation products, often called “bugs”, were used in many municipal and industrial waste treatment operations when the indigenous biomass failed to meet effluent treatment goals.

While we have our roots in the original microbial formulations, Aster Bio has leveraged modern molecular biochemistry and microbiological techniques to enhance product performance, reliability and safety.

The resulting products are based on high-throughput genetic sequencing in a technology we call Environmental Genomics™. We use DNA analysis to determine which organisms are performing best given influent makeup and environmental conditions.

Equipped with advanced aseptic production technologies and Environmental Genomics™ testing, Aster Bio produces the most advanced and effective bioaugmentation products available.