Fermentation, fermentation, fermenting – in everyday language, these terms are often used interchangeably. But anyone who takes a closer look at sauerkraut, beer or kombucha soon comes across the question: What is the actual difference between fermentation and fermentation in the narrower sense? The short answer: Fermentation is the broader term, while fermentation in the narrower sense refers to a specific type of fermentation process. To understand this distinction, it is worth taking a closer look at both terms.
What Is Fermentation?
Fermentation is the broader term. It describes metabolic processes in which microorganisms such as bacteria, yeasts or fungi break down organic substances – usually sugars or starches – and produce new compounds, such as acids, gases or alcohol. So, when asking what fermentation is, it is useful to remember: it is a collective term for various microbial transformation processes, including lactic acid fermentation, alcoholic fermentation and other forms.
Definition of Fermentation
The classic definition of fermentation originally comes from biochemistry. The term initially referred primarily to the breakdown of sugars without oxygen, as occurs during alcoholic fermentation. In modern everyday language – for example, in health food stores or nutrition guides – fermentation is understood much more broadly and can also include processes in which oxygen plays a role.
One example is the formation of acetic acid: acetic acid bacteria convert alcohol into acetic acid with the help of oxygen – for example, during vinegar production. Because this process requires oxygen, it is strictly speaking not fermentation in the narrower sense, but it is still commonly included under the broader term of fermentation.
Fermentation in the Narrower Sense – A Specific Subcategory
Fermentation in the narrower sense refers specifically to metabolic processes in which microorganisms convert organic substances without the use of oxygen. The two best-known examples are:
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Alcoholic fermentation: Yeasts convert sugars into alcohol and carbon dioxide – the basis of beer, wine and the leavening process in sourdough bread.
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Lactic acid fermentation: Lactic acid bacteria convert sugars into lactic acid – the basis of sauerkraut, yogurt and kimchi.
Thus, fermentation in the narrower sense is always a form of fermentation, but not every fermentation process is fermentation in the narrower sense. Processes such as acetic acid formation, for example, require oxygen and therefore do not fall under fermentation in the strict biochemical sense, even though they are commonly described as fermentation processes.
Fermenting in Everyday Life: Why the Terms Are Often Confused
In everyday language, people often simply talk about “fermenting,” regardless of whether the process is technically a form of anaerobic fermentation or another type of microbial transformation. This is usually not a problem as long as it is clear which specific process is meant. However, anyone who wants to understand what is happening in a jar of kombucha or homemade sourdough can benefit from knowing the distinction between fermentation and fermentation in the narrower sense. It helps to classify processes more accurately and control factors such as temperature, time and the cultures used more deliberately.
Fermentation at Dr. Niedermaier
At Dr. Niedermaier, Regulatessenz® forms the basis of all Regulat® and Regulatpro® products. It is created through a multi-stage cascade fermentation, in which selected plant-based raw materials undergo several consecutive fermentation stages using lactic acid bacteria. This is a lactic acid fermentation process, not alcoholic fermentation: the Lactobacillus cultures produce dextrorotatory L(+)-lactic acid, while no alcohol is produced. The multi-stage fermentation is inspired by natural digestive processes and results in particularly fine breakdown of the plant-based ingredients.
Conclusion
The distinction can be summarized simply: fermentation is the broader term for microbial transformation processes, while fermentation in the narrower sense is a specific type of process in which microorganisms convert organic substances without oxygen. Once you understand this distinction, the next time you look at a jar of sauerkraut or a bottle of kombucha, you can better appreciate what is actually happening inside.
