Best Practices

Where in the World? Kansas City’s Probiotic Brewmaster

Published Mar 17, 2011 by Maria Meyers

Originally posted March 2011

And here I thought brewing was all about beer. Turns out that fermentation plays a big role in producing good, organic bacteria that improve the health of agriculture and livestock. 

Recently, I had a chance to chat with Nick Vaughn, the brewmaster of SCD Probiotics, a Kansas City-based animal health company that produces organic bacteria (probiotics) at the Missouri governor’s press conference announcing their $9.1 million expansion. Nick and the res t of the staff of just 19 at SCD Probiotics are really excited about this opportunity to expand their manufacturing. In addition to agriculture and livestock, they also have opportunities in nutritional supplements, cleaning supplies, lawn and garden products and pet products.

The company is a great example of what we're trying to do at UMKC with the Whiteboard to Boardroom project, bring discoveries out of the lab and into the market. The founder of SDC Probiotics, Matt Wood, developed the company when he was an undergraduate at the University of Missouri. 

As I stood there with Nick, surrounded by the big round tanks where they ferment organic bacteria, we talked about his background in chemical engineering  (my background is in physics), his leap from beer to “professional brewing,” and what this expansion means for his company and for Kansas City. I love manufacturing!