Animal production

Innovative products

C = Bacillus NOL03, L = Lactococcus NOL11, 48 = E.coli réf LA20048, 71 = E. coli réf LA20071

C = Bacillus NOL03, L = Lactococcus NOL11, 48 = E.coli ref LA20048, 71 = E. coli ref LA20071

Nolivade’s innovative products are for sustainable health management in livestock breeding. They meet the Ecoantibio plan goals for reducing the preventive or abusive use of antibiotics on farms, which has been identified as one of the causes that promotes resistance to antibiotics used in human medicine.

innovative products


All species are filtered:

Totues les espèces


A biofilm is defined as the interconnection of micro-organisms adhering to a surface on a layer of mucous consisting of polysaccharides and proteins. The biofilm can accommodate pathogenic bacteria and protect them from external aggression, including disinfectants and antibiotics.

Diagram: Bacteria (primary species) / Bacteria (secondary species) / Matrix / Adhesion / Consolidation / Maturation / Detachment

Without a microfloral barrier

The normal multiplication of pathogens after traditional cleaning and disinfection of a livestock building

Cross section of breeding building


With a microfloral barrier

Limited multiplication of pathogens when using microfloral barrier

With a microfloral barrier

The NOLIFLORE mat works as a barrier against pathogens.

As a complement to cleaning and disinfection, applying Nolivade microflora in the animals’ environment enables the implantation of a positive biofilm that favourably guides microbe ecology.

Furthermore, the Nolivade beneficial bacteria limit the growth of pathogenic bacteria by competitive exclusion.

Implantation of microflora

©Photo : La Cloche du Fromager

The implantation of positive microflora has historically and naturally been used in cheese making and cold meats.

The correct conservation of some of our food, even without cold, depends on this concept of beneficial microflora

e.g. Beaufort cheese, Comté cheese ...

Use of bacteria

Numerous bacteria are used in the food processing industry to enhance the taste, colour and texture of food, and also as it works as a barrier against pathogenic micro-organisms and those than alter the different properties of food.

For example, we can find lactic bacteria in dairy products, such as Lactococcus lactis and Lactobacillus bulgaris, technological microflora that take part in the development of the organoleptic characteristics of cheese and help reduce unwanted microflora.

Almost 150 bacterias are used in numerous products such as meat, wine, sauerkraut … (Zagorec) This bacteria is also an alternative to the use of chemical preservatives (“Les Flores Protectrices Comme Aide à La Conservation” 2016)

“Les Flores Protectrices Comme Aide à La Conservation.” 2016. Revue Laitière Française. Accessed 26 February. Zagorec, Monique. “Les Bactéries Lactiques Au Service De La Conservation Des Aliments” Équipe Flore Lactique et Écosystème Carné, Unité Micalis, Jouy en Josas.