Health benefits of lactofermentation

Fermentation by lactic acid bacteria is an efficient and natural way to improve the nutritive, organoleptic and health-promoting properties of food. Lactic acid bacteria will hydrolyse proteins, making them more digestible, and can even release peptides endowed with bioactive properties (anti-hypertensive, antioxidant, anti-bacterial…). They will metabolize carbohydrates, generating new specific polysaccharides. They will synthetize essential vitamins (folate, vitamin K). They can produce natural preservative molecules (bacteriocins) that will prevent the growth of molds and pathogenic bacteria.

From artisanal productions to large industrial processes, use of carefully selected starter strains allows to develop high-quality fermented products that will meet the consumers demand for natural, healthy, clean-label food products.

A unique starter strain collection

Our collection of lactic acid bacteria includes strains suitable for use as starters for the production of fermented food either from milk (yogurts, kefirs…) or from plants (pickles, kombucha…). Strains from the following species are available:

Streptococcus thermophilus

Lactobacillus delbrueckii subsp. bulgaricus

Lactobacillus helveticus

Lactobacillus casei and paracasei

Lactobacillus rhamnosus

Lactobacillus kefiranofaciens

Lactococcus lactis

Some of these strains have been selected for their unique acidifying, texturizing, aromatizing, bioprotective properties. Others will confer specific health-promoting properties to your product, by producing bioactive polysaccharides, peptides or vitamins during fermentation.

We are open to collaborations with partners from the dairy and agrofood industry, to develop new starter mixes for specific applications. Please contact us to learn more about the currently available strains, or discuss joint development or licensing opportunities.

Visit our page Functional Fermentation Starters to see the strains currently available.