Fermentation is not all the same. Depending on which microorganisms are involved and what is ultimately produced, different types of fermentation can be distinguished. Once you understand the different forms, it becomes easy to see why sauerkraut tastes different from beer and why yogurt follows a different process from kombucha. That makes it worth taking a closer look at the most important types of fermentation.
In general, fermentation occurs whenever microorganisms metabolize sugars or other organic substances and produce new compounds in the process. The three best-known forms are lactic acid fermentation, alcoholic fermentation, and microbial fermentation in the broader sense, in which different groups of microorganisms work together.
Lactic Acid Fermentation – The Most Common Form
During lactic acid fermentation, lactic acid bacteria convert sugars into lactic acid. This process is the basis for many classic fermented foods: sauerkraut, kimchi, yogurt, kefir and fermented vegetables are all produced according to this principle. The acid that is formed provides the characteristic tangy taste while simultaneously creating an environment in which unwanted microorganisms have difficulty multiplying. This is why lactic acid fermentation is considered one of the oldest and most reliable methods of preserving food.
Alcoholic Fermentation – When Sugar Becomes Alcohol
Alcoholic fermentation, also known as alcohol fermentation, works according to a different principle: yeasts metabolize sugars and convert them into alcohol and carbon dioxide. Well-known examples include beer and wine, as well as sourdough bread, where the carbon dioxide produced helps the dough rise. Although alcoholic fermentation is primarily associated with beverages and other products containing alcohol, it demonstrates the same basic principle as other forms of fermentation: microorganisms deliberately and sustainably transform a starting product.
Microbial Fermentation – The Interaction of Different Microorganisms
The term microbial fermentation encompasses many fermented foods in which not just a single type of bacteria is involved, but entire communities of bacteria, yeasts and, in some cases, molds. In foods such as miso, tempeh and kombucha, several groups of microorganisms work simultaneously and influence one another. This diversity makes microbial fermentation particularly fascinating because it explains why the same starting material – such as soybeans – can become completely different foods depending on the microorganisms involved.
Fermentation of Foods in Everyday Life
Whether in the refrigerator, the spice cupboard or the beverage aisle, food fermentation is all around us:
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Lactic acid fermentation: Sauerkraut, kimchi, yogurt, kefir
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Alcoholic fermentation: Beer, wine, sourdough bread
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Microbial fermentation in the broader sense: Miso, tempeh, kombucha, vinegar
This overview shows that understanding the different types of fermentation also makes it easier to understand what is actually happening in your refrigerator or pantry.
Fermentation at Dr. Niedermaier
At Dr. Niedermaier, cascade fermentation has been at the heart of the process for decades. It is not a separate type of fermentation, but rather a multi-stage fermentation process based on lactic acid fermentation. Selected plant-based raw materials undergo several consecutive fermentation stages with lactic acid bacteria. Through the repeated addition of new bacterial cultures and the multi-stage fermentation process, the plant-based ingredients are gradually broken down into particularly fine components. This results in Regulatessenz® – the foundation of all Regulat® and Regulatpro® products.
Conclusion
Whether lactic acid fermentation, alcoholic fermentation or microbial fermentation, they all follow the same basic principle: microorganisms deliberately transform a food, making it more shelf-stable, more digestible or unique in taste. Once you understand the most important types of fermentation, you can look at fermented foods in everyday life from a completely different perspective – and appreciate why food fermentation is so much more than just a current trend.
