Yogurt, Kimchi, Soy Sauce, and Vinegar! These are just some examples of fermented foods that are a huge part of our diet. Fermentation is the process of sugars being broken down by enzymes of microorganisms in the absence of oxygen. There are three basic forms of fermentation, but we only utilize 2: Lactic Acid and Acetic Acid Fermentation both of which refer to the type of good bacteria present in the process.

Barley Grains

Lactic Acid Bacteria (LAB) already live inside your gut and works to protect the body from microbial disease. We mainly utilize this process for our pickled items and fermented vegetables. During the anaerobic process, starches or sugars are broken down to produce lactic acid which protects foods from microbial spoilage. These good bacteria tend to be given the name “probiotics” and they have been shown in several studies to improve different functions when they are able to reach the intestines. We should also mention that there have been several studies that have been inconclusive in their results, but the science is always changing, and we do our best to stay current.

Acetic Acid Bacteria (AAB) uses an oxidation process to convert sugars from grains or fruit into sour tasting vinegar, salad dressings, and condiments. This is the difference between apple cider and apple cider vinegar. Instead of being a bacterium like LAB, AAB is the by-product of bacteria. Some studies have show that AAB can produce antihypertensive and cholesterol-lowering responses.

Making Beer

Overall, we just think its important to know the science behind what we do. It is our sincerest hope that you enjoyed the information we presented and keep discovering new things every day! If you have any questions, feel free to reach out to us via the contact page and remember to follow us on social media. Stay happy and healthy!