The advantages of lacto-fermented vegetable juice
Lacto-fermentation is a traditional method for preserving foodstuffs such as the typical German Sauerkraut or different sour milk and soy products. During the fermentation process, some of the natural sugar is degraded by natural lacto acid bacteria into lactic acid. During this conversion of sugars into lactic acid, the pH of the foodstuff is reduced and its shelf life increases significantly.
For the production of lacto-fermented vegetable juice, select and specialized lacto acid bacteria are added to the vegetable juice. The temperature and time have to be exactly right in order for sugars to turn into natural lactic acid.
The lacto-fermentation of vegetable juices has the following advantages:
- Food safety: no growth of pathogenic micro organisms is possible at this low pH.
- Sensory: The low pH allows pasteurisation (appr. 90 – 95°C for 1 min) to occur. The natural flavour and colours are preserved.
- Nutrition: Vitamins are less degraded.
- Digestion: Lactic acid improves the resorption of minerals from the intestine and stimulates the growth of lactic acid bacteria in the intestine. Lactic acid activates digestion and the body’s immune system.
- Declaration: “Clean Label”: neither additives nor other ingredients are used.
- Certification: Lactic acid: is “vegan”, since it is degraded sugars from vegetables.