Every organism produces a large variety of enzymes , most of which are produced in small quantities and are usually involved in internal cellular processes. However , some microorganisms produce large quantities of enzymes that are excreted by the cell. Bacilli are one group of microorganisms known for this ability.

Microbial enzymes are often produced commercially for use in a wide variety of industries. These industries include the baking, paper, food, starch, pharmaceutical, meat, textile and laundry industries. Products that use enzymes in their manufacturing include bread, syrup, glucose, meat tenderizing and detergents.

The use of enzymes are advantageous because they act very fast, are not used up in a reaction, and are very specific for the type of reaction that they catalyze. However , because enzymes are very sensitive to change in their physical and chemical environment, they are relatively short lived. A change in temperature, pH, or salt concentration will denature (or destroy) the enzymes .

In addition, enzymes are very sensitive to biological activity . Since enzymes are mainly protein (rich in nitrogen and sulfur), they are substrates (food source) for bacterial growth. Bacteria make use of these molecules by secreting enzymes (proteases) that degrade (among other proteins) enzymes . The enzyme fragments are absorbed into and used by the growing bacteria. These characteristic, of quick action followed by a reduction of activity, are good for our products because they give a quick start to the degradation process, create a situation where the bacteria can proliferate, and are not harmful when transported down stream.

In summary, both introduced bacteria and introduced enzymes have several characteristics in common that will determine their fate in the environment and address our concerns about the fate. First , both are naturally occurring and can be isolated in the environment. If they do survive down stream, they would continue to help clean up waste byproducts. Second , both are sensitive to physical and chemical changes in the environment (nature's way of population control). Lastly , both are acted upon by microbial activity (predators).

In the natural environment , both bacteria and the enzymes play a significant part in biodegradation - Bacteria produce the enzymes essential for metabolizing the food source (organic waste) into energy necessary for further growth of the living organism. The enzymes facilitate the phase of metabolism in which complex compounds are broken into simpler ones (catabolism). This in turn speeds the process of converting the food source into an available energy supply for the bacteria.

A reasonable period of time after introducing BioAccess specially selected bacteria into water medium containing organic waste; the spores will vegetate (go from dormant to active), produce specific enzymes, and degrade or digest the available organic waste. The introduced microorganisms are capable of exponential growth - they can double in number every twenty to thirty minutes. The by-products of this bacteria/enzyme activity are H2O and CO2 .

Reduction of COD (Chemical Oxygen Demand)

Reduction of SS (Suspended Solids)

Non - pathogenic

Non - toxic

Facultative (capable of growth with without oxygen)

Vigorous enzymes producers

Logarithmic reproduction, every 30 minutes.

This is a brief explanation of the ecology and fate of introduced microorganisms and enzymes . It is by no means complete, but it is intended to provide a basis for addressing those concerns.

Microorganisms in the genus Bacillus are ubiquitous. That is, they can be found essentially everywhere. They belong of group of microorganisms that from endospores.

The primary habitat for Bacillus sp. is the soil. In this environment, they remain inactive until a suitable substrate (food source) becomes available. Usually these substrates include large molecules from the remains of plants and animals. The large molecules, like proteins, lipids and carbohydrates are suitable substrate for Bacillus sp. because these strains excrete enzymes which break these molecules into smaller, more soluble compounds.

The process of reducing in size the larger compounds is similar to what occurs at a municipal sewage treatment plant and is important on several levels. To the bacterial micro flora, this is important because these smaller compounds are now available for absorption into and use by the cell . On the community level, this process is especially important because it initiates the degradation process. Finally , on a global scale, this process plays a vital role in the global recycling of carbon and nitrogen.

When placed in a suitable environment (like a drain or a septic tank) and applied in high numbers, our Bacillus species will proliferate, excrete enzymes and break down the large organic matter into smaller usable compounds. However, when they are removed from this suitable environment, they can no longer be as metabolically active (i.e. their growth rates are slower).

There are two reasons for this reduction in metabolic activity. First , the down stream or open water nutrient concentration is at least 100-1000 times less concentrated than a typical clogged drain or septic system. Second , changes in the physical (i.e temperature) and chemical (i.e pH, salt concentration) conditions reduce the microorganisms to grow. Once downstream, the metabolically inactive cell has several possible fates.

First, because the cell may lyses (break open) or be used as a food source by other organisms (predators), the cell may die. Second , this vegetative cell may become incorporated into the sediment. In this case, the growth of the bacteria is reduced to a fraction (approx. 1/2000 th ) of the optimal rate, dependent on the amount of waste material (food source) found in the sediment. Last , if the proper conditions are met, the vegetative cell may undergo a complex series of structural changes to from an endospore.

But is the surface really clean? Any surface if viewed under a microscope is not completely smooth. It contains many indentations or pores which tend to hold dirt. Physical removal of soils leaves dirt packed into these pores. Even the best soapy wash water does not dissolves all of this collected dirt. And the residual wash water that remains on a surface contains dissolved dirt that is re-deposited as the solution dries.

This is particularly the residual dirt that often causes odours. It may be small deposits of grease that become rancid food, that spoils, or other organic deposits in kitchens or rest rooms that naturally develop odours. The odours is often the telltale sign that a surface is not really clean. In addition, these residual organic soils can support the growth of undesirable bacteria or even encourage and support infestation with insects such as cockroaches and flies.

However, there is a way to remove residual soils and as-sociated odours. By combining special chemical cleaning action with the right microbes, we can achieve residual cleaning action long after the physical cleaning is done.

BioAccess Conuntrated Biological Active signed for heavy applications such as cleaning commercial restaurant floors. It contains blend of “hungry” microbes including a microbial strain that is patented for its efficacy at degrading grease.

As long as residual moisture remains, in the grout, cracks, corners, and pores of a surface the microbial action will continue to breakdown residual organic soils converting them to carbon dioxide and water.

Moisture is generally the limiting factor. Once the moisture is gone, the microbes stop working. But with each cleaning, another layer of soil is removed. With the regular use, grout regains its original appearance, while cracks and corners are cleaned and the entire surface becomes fresh and truly clean.