Patented Microbial Fermentation Technology
Fermedics works together with advanced laboratories that have state-of-the-art equipment. For our innovative fermentation technology and related micro-biotechnology activities, six core laboratories (ISO 17025, ILAC-MRA certification) are used to strictly test the quality and stability of our premium fermented ingredients.
All our ingredients are manufactured in well-established facilities provided with ton-scale bioreactors, membrane filtration equipment, separators, freeze-drying machine and automatic control systems.
Bioreactors used for fermentation are automatically controlled by state-of-the-art computers. Modern clean-in-place (CIP) systems, equipped with automation software, allow a simple analysis of every aspect of the process.
The highest quality ingredients are manufactured according to our advanced fermentation technology in established facilities with strict quality assurance systems (in accordance with GMP foods, HACCP and ISO22000), which always meet consumer requirements for safety, effectiveness and economic benefits.
Innovative Fermentation of Botanicals
Lactic acid bacteria and yeast have excellent properties to dissolve lignin, cellulose and semi-cellulose. Rigid, insoluble plant tissues are micronized into available nutrients for subsequent lacto-fermentation.
Lacto-fermentation begins simultaneously with alcoholic fermentation when environmental oxygen is limited. In this stage, macromolecules are metabolized into various functional components beneficial to human health. Sugars from natural plants are quickly consumed and transformed into lactic acid and alcohol. What’s more, antinutritional factors, such as enzyme inhibitors, phytic acids, and other toxic substances are degraded by probiotics.
In the final phase, acetic acid bacteria produce acetate from alcohol, which makes our ingredient alcohol-free and low-calorie.