Saint-Simon plant, a full range of bacteria-based products

Did you know that among famous AOP cheeses (Cantal, Saint-Nectaire, Fourme d’Ambert, Bleu d’Auvergne, and Salers), iconic landscapes and preserved biodiversity, the Auvergne region (France) also hosts one of the largest bacteria plants?
Part of the Lallemand group since 1988, the Saint-Simon plant produces a full range of bacteria-based products for Human and Animal nutrition, Oenology, Pharmaceutical, and Dairy applications. About 80 people are involved in the production taking place on more than 4000 sqm and following the highest quality and food safety standards.