Fermentation

Vinegar is the oldest storable food, luxury food and preservative, because of the long history of safe use, acetic acid bacteria are food grade. Vinegar is therefore safe to consume.

Material change

A fermentation with yeasts, acetic acid or lactic acid bacteria leads to significant changes in the raw material used. acetovit is usually a multiple parallel fermentation. This means that the enzymes involved s koji
Molds convert the rice starch into sugar and the yeast converts this sugar into alcohol
processed. In order to take full advantage of this effect, the 3-step method has been developed and is included
related to our graduated sugaring.

In addition to the taste, the bioavailability of carbohydrates, proteins, fats, acids and flavorings also change. Many raw materials are easier to digest after fermentation.

Heaven for gourmets

Fermented products such as beer, wine, sake, spirits, coffee, tea, cocoa, cheese, kefir, yoghurt, sauerkraut, salami, vinegar, miso, ragi, tempeh, soy sauce, sourdough bread and many more are nutritionally essential and off microbiologically safe components of the daily diet. Quite apart from that, fermented foods in particular are among the absolute culinary delights.

What happens during fermentation

Many changes take place during fermentation, which change the processability, storage and physiological effects of the food in many ways:

  • Texture: Improvement in texture and palatability
  • Appetite stimulation: the release of acetic and lactic acid stimulates food intake
  • Flavoring: volatile ester compounds formed during microbial conversion have a positive organoleptic impact
  • Preservation: Acetic acid and lactic acid have a disinfecting effect, ie the food has a longer shelf life
  • Anti-glycemic: Acetic and lactic acids reduce the glycemic effects of carbohydrate-rich foods. Sugars with a high glycemic index are metabolized
  • Serum cholesterol: the release of short-chain fatty acids in the intestine leads to a reduction in cholesterol biosynthesis
  • Bioavailability: the breakdown of protein improves the bioavailability of minerals (soybean, sourdough bread)
  • Modification: influencing gluten-starch interactions in the presence of organic acids reduces the bioavailability of starch (sourdough breads)
  • Retrogradation: the acetylation of the starch chains counteracts recrystallization of the starch (antistaling effect in sourdough bread)
  • Prebiotic: Metabolites released by the microorganisms, such as exopolysaccharides, stimulate the immune system and promote intestinal motility
  • Probiotic: By adding special lactic acid bacteria, foods with probiotic properties can be designed (yoghurt)
  • Antimicrobial: Excretion of antimicrobial metabolites (bacteriocins, bactericides, fatty acids) increases food safety
  • Auto-oxidation : Reduction of aldehydes resulting from the autoxidation of unsaturated fatty acids