Precision Fermentation Products


Fermentation Products at A Glance

  • High purity bioactive compounds synthesized from living cells
  • Unique full spectrum compounds formed in fermentation
  • Increased bioavailability /water solubility of bioactives
  • Enhanced taste, form, and function for food applications
  • Fruits, vegetables, herbs, mushrooms, and seaweeds
  • Vitamin B content increased
  • Polyphenol availability increased
  • Microbiological safety, improved keeping quality
  • Improvements in health benefits such as heart health, vision, and nutrients

It is possible to make natural fermented plant extracts with unique properties, and alternatively, high purity bioactive compounds such as fermented glycerin and organic acids from living cells. The unique full spectrum compounds formed during fermentation have increased bioavailability, improved water solubility, and enhanced taste, form, and function for food applications. Almost any natural plant source can be fermented, including fruits, vegetables, herbs, mushrooms, and seaweeds. For some foods vitamin B content is increased, and protein digestibility and quality improved. The microbiological safety, keeping quality is improved as well (Hotz and Gibson, 2007).

The increase in free amino acids, nucleic acids, and peptides create wonderful umami flavor (a unique, insatiable, flavor enhancement), s in an organic matrix, not like the synthetic flavor enhancement additives such as isolated MSG or others so common in processed foods. Some of the new flavor compounds include cysteine, aspartic acid, guanylic acid, inosine, and glutamic acid. Examples of fermented foods with delectable taste include kimchi, miso, red yeast rice, sour kraut, pickled beets and picked purple sweet potatoes.

Fermented liquid or powered yeast, mushroom extracts, soy sauce and other fermented soy liquids have been in the market for many years. Draco can also customized fermented product blends based on kimchi veggies, pickled salad, kombucha with mushrooms and red yeast rice for either food or health applications. Aged garlic has better bioactivity of cholesterol lowering actives and a richer savory flavor. Purple sweet potato vinegar helps control blood sugar by regulating glucose uptake. Red Yeast Rice adds flavor, deep red color, and health value to Chinese foods (sweet and sour pork). Other examples of enhanced flavors include blue cheese (aromatic, earthy taste), wine, beer (malty/yeasty taste), kimchi (sour and savory tastes), and seaweeds/sea kelp

Organic acids are increased in many fermented foods providing a sour and flavorful note in the right balance with other constituents. Organic acids such as malic acid, fumaric acid, citric acid, and others are also well known Krebs cycle intermediates that help provide quick energy substrates to the energy producing mitochondria of the cells. They are known to chelate (bond with) essential minerals such as calcium, magnesium, zinc, copper and many others to thereby much improve bioavailability and decrease toxicity.

Note! We also offer Custom Fermentation Services for your specific needs.

Custom Fermentation Services

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