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Let’s talk Fermentation…

Fermentation is a process that’s been around for centuries. Fermentation is the process in which a substance breaks down into a simpler substance. Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating beer, wine, bread, kimchi, yogurt and other foods. Human beings have actually been taking fermented probiotics for thousands of years already before the medical industry came in and said we need to take capsules.

Fermentation means to take a food and use it to grow good bacteria. Kefir and kombucha are natural probiotics. Soya sauce is naturally fermented, and so are a lot of the fermented soy products they eat in Asia. Sauerkraut in Germany.

In South Africa a traditional fermented food is Amasi (maas). All of these are natural ways of growing good bacteria for the body.

fermentation

Rawbiotics Probiotics

Rawbiotics probiotics are manufactured through a fermentation process as well. A select and very consistent group of microorganisms are added to a food grade fermenting tank along with various ingredients and herbal extracts. The temperature in the tanks is highly controlled and is generally maintained at 37.4 degrees Celsius, which is half a degree above human body temperature. The reason for this is that the microbes selected are all what is termed “mesophillic”, meaning  they grow best in moderate temperature, neither too hot nor too cold, typically between 20 and 45 °C. So they like the body’s temperature and during the manufacturing process, they get used to the environment they will be entering.

After all the ingredients are added to the fermentation tank, it is sealed and then closely monitored for the next 18 – 21 days. Daily tests are taken for readings such as pH (acid/alkaline scale) and Brix (carbohydrate or sugar levels). During fermentation, the microorganisms consume the sugars and multiply, producing lactic acid as a by-product. Once the pH reaches the specified level, samples are then drawn and sent for external analysis at an accredited 3rd party laboratory. Only once this Certificate of Analysis is issued to us, do we compete the packaging phase.

What is the benefit of fermented probiotics? 

With fermented probiotics like Rawbiotics, a whole wide group of beneficial bacteria are grown together in real world conditions. They are given a food source and have to survive together, so whilst they are growing, they are adapting, the weak ones are dying out, they are fighting off bad bacteria…and more interestingly, they are also keeping each other alive. So, at the end of the fermentation cycle, you have a group of extremely resilient bacteria that have not only adapted to real world conditions, but they have also created an environment that is good for them to live in! And THAT is very important.

Click here for more information on Rawbiotics probiotics.

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