Fermentation is part of our everyday lives – in yogurt at breakfast, sourdough bread or a jar of sauerkraut. But what exactly happens during fermentation once cabbage, milk or grains begin to ferment? Put simply: microorganisms take over and gradually transform a food into a new product that is often more digestible and longer-lasting.
For this process to work, three things are needed: suitable raw materials, the right microorganisms and the appropriate conditions, such as temperature, time and – depending on the process – the presence or absence of oxygen. Once you understand this process, it becomes clear why fermentation is so much more than simply “letting something mature.”
Fermentation – The Process at a Glance
At its core, fermentation means that microorganisms break down sugars, starches or other organic compounds and convert them into new substances – such as acids, gases or alcohol. This transformation takes place in several phases. First, the microorganisms multiply on or within the starting product. The actual metabolic process then begins: enzymes break down larger molecules into smaller, more readily usable building blocks. In the final phase, the resulting environment stabilizes, leaving unwanted microorganisms with little opportunity to thrive.
Bacterial Fermentation – How Microorganisms Control the Process
In bacterial fermentation, specialized bacterial strains do most of the work. These bacteria naturally occur on the surface of vegetables, in milk or in grains, or they are deliberately added. They feed on the sugars in the starting product and produce metabolic by-products such as organic acids. These acids are responsible for the characteristic taste while simultaneously creating an acidic environment that inhibits unwanted microorganisms.
Microbial Fermentation – The Diversity of Microorganisms Involved
The term microbial fermentation makes it clear that bacteria are not the only microorganisms involved – there can also be an interplay between bacteria and yeasts. Different groups of microorganisms dominate depending on the food being fermented. In sourdough, for example, lactic acid bacteria and yeasts work together: the yeasts help the dough rise, while the bacteria contribute acidity and flavor. This microbial diversity is one reason why fermented foods can taste so different even though the basic principle is always the same.
Lactic Acid Fermentation – A Step-by-Step Example
The entire process can be illustrated particularly well using lactic acid fermentation:
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Start: Lactic acid bacteria encounter sugars in the food, such as those found in cabbage or milk.
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Metabolism: The bacteria metabolize the sugars and produce lactic acid as the main product.
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Environmental change: The pH value decreases and the food becomes more acidic.
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Stabilization: Unwanted microorganisms have difficulty surviving in this acidic environment, helping to preserve the food.
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Maturation: Over days or weeks, additional flavors develop and the taste becomes more rounded.
This is how simple starting products such as cabbage or milk can ultimately become sauerkraut, kimchi or yogurt – each shaped by the same fundamental principle of lactic acid fermentation.
Fermentation at Dr. Niedermaier
This understanding of the fermentation process also forms the basis of Dr. Niedermaier’s work. Following the principle of patented cascade fermentation, selected plant-based raw materials are gently fermented over six weeks, allowing valuable compounds to develop and remain present. Products such as Regulatessenz® are built around this understanding of the process and are intended to support overall well-being. Understanding what happens during fermentation in detail also helps explain why this traditional process remains at the heart of Dr. Niedermaier’s product philosophy today.
Conclusion
What happens during fermentation can therefore be clearly described: microorganisms – whether in bacterial fermentation, microbial fermentation or specifically lactic acid fermentation – break down nutrients and, in the process, produce new compounds. A simple natural process thus gradually transforms the starting material into a food that can be more shelf-stable, digestible and unique in taste.
