A fermentation is an ancient invention! People have preserved foods for generations before refrigerators and preservatives were invented.
In short, a fermentation with lactic acid bacteria is a process in which the lactic acid bacteria, for example, converts sugars into lactic acid and acetic acid, as well as a number of other substances.
After the refrigerator made its entry into our home, we did not preserve our food through fermentation as much as before. However in earlier times it was natural to do so with meat, milk and vegetables.
Fermentation has in fact had a significant role in human diet for thousands of years and there is evidence that people have actively used fermentation for more than 8000 years.
The advantages of fermentation
One of the benefits of fermentation is that the conversion of sugar and other carbohydrates can be used to speed the creation of natural preservatives directly in the food product, as for example known from acidic foods such as sauerkraut, dry sausages, pickles and yogurt, wherein micro-organisms produce organic acids directly into the product.
But there are other equally important benefits:
Enrichment of the diet through the development of flavor, aroma and texture, and biologically enrich the diet with protein, essential amino acids and vitamins.
Other types of microorganisms can also procure a fermentation. In general, one would say that a fermentation process covers a conversion of carbohydrates into other organic compounds using yeast, bacteria, or a combination of these in an oxygen-free environment. Examples of organic compounds are alcohol, carbon dioxide or organic acids.
Vita Biosa the bifido- and lactic acid bacteria primarily form lactic acid and acetic acid, and no alcohol. However, the lactic acid bacteria can also form carbon dioxide (which is harmless) and this is why Vita Biosa may sometimes carbonate. It is completely natural and harmless.