fermented

The Power of Fermentation.

For thousands of years, man has benefited from the natural fermentation process as a means to preserve the quality of foods and adding flavor. It’s the process behind some of the most loved and distinctive foods and drinks throughout world. From sauerkraut and sourdough bread, to beer, wine, and cheese these products would not be possible without natural fermentation. It’s also the process behind many ingredients that are used to enhance the flavor of foods, such as, vinegar, soy sauce, and buttermilk. Through advanced research, we can identify the microbes that contribute most to these natural processes — and develop them to help you enhance the products that you produce.

Focusing on organisms that are generally recognized as safe (GRAS) and which have a long, safe history of use in foods helps us maintain the tradition of using microbial fermentation as a natural means to help enhance a product’s flavor profile while maintaining its natural quality.

 

The Fermentation Process.

But what is fermentation? Simply put fermentation is the term used to describe how microbes consume  or eat sugars to produce energy. As microbes consume sugar producing energy to drive their growth, they also produce a number of by-products such as organic acids and carbon dioxide that create the tangy flavor in yogurt or the refreshing effervescence in buttermilk. Whether that sugar comes from glucose (non-dairy), whey powder (dairy), or other sources, the fermentation process is similar.  By controlling the temperature, time and other variables, we can harness and control the power of fermentation to convert sugars into fermented food ingredients.  These fermented or “cultured” ingredients contain organic acids, proteins and other metabolites, which were produced while the microbes consumed sugar in order to grow.  It’s these by-products that are produced during fermentation that provide the flavors and aid in maintaining the quality of foods.

 

food understanding

A Better Understanding

Through research, we can explore the microbial terroir of many different food products, differentiating the microorganisms that spoil food from those that enhance it.

food techniques

Advanced Techniques

Using advanced molecular biological techniques, we can map out the complex microbial terroir that shapes every food — and enhance it — improving the attributes that matter most.

food solutions

Specialized Solutions

We don’t believe in generic solutions. At Agro BioSciences we partner with you, unleashing our product development specialists on your problems to find singular solutions that work.

food control

Ultimate Control

By partnering with food producers and manufacturers at every level, we can enhance the microbial terroir at every stage, creating foods that are delicious, nutritious and safe.