Fermentation is part of our daily lives – in the yogurt we have for breakfast, in sourdough bread, or in a jar of sauerkraut. But what exactly happens during fermentation once cabbage, milk, or grain start to ferment? Put simply: microorganisms take over the work, transforming a food item step by step into a new, often more digestible, and longer-lasting product.
For this process to succeed, three ingredients are required: suitable raw materials, the right microorganisms, and the appropriate conditions, such as temperature, time, and—depending on the method—the presence or absence of oxygen. Once you understand this sequence, you realize why fermentation is so much more than just "letting things ripen."
Fermentation – the process at a glance
At its core, fermentation means that microorganisms break down sugar, starch, or other organic compounds and convert them into new substances, such as acids, gases, or alcohol. This transformation occurs in several phases. First, the microorganisms multiply on or within the starting product. Next, the actual metabolic process begins: enzymes break down larger molecules into smaller, more easily usable building blocks. In the final phase, the resulting environment stabilizes, leaving unwanted germs with almost no chance of survival.
Bacterial fermentation – how microorganisms control the process
In bacterial fermentation, specialized bacterial strains do the main work. These are the bacteria that occur naturally on the surface of vegetables, in milk, or in grains, or that are specifically added. These bacteria feed on the sugar in the raw product and secrete metabolic byproducts such as organic acids. It is precisely these acids that provide the characteristic flavor while simultaneously creating an acidic environment that inhibits the growth of unwanted germs.
Microbial fermentation – the diversity of involved microorganisms
The term microbial fermentation makes it clear: it is not just bacteria that are involved, but a whole interplay between bacteria and yeasts. Depending on the food, different groups of microorganisms dominate. In sourdough, for example, lactic acid bacteria and yeasts work hand in hand: the yeasts help the dough rise, while the bacteria provide acidity and aromas. This microbial diversity is one of the reasons why fermented foods can taste so different, even though the basic principle is always the same.
Lactic acid fermentation – a step-by-step example
Using lactic acid fermentation as an example, the entire process can be understood quite clearly:
- Start: Lactic acid bacteria encounter sugar in food, such as in cabbage or milk.
- Metabolism: The bacteria metabolize the sugar, producing lactic acid as the primary byproduct.
- Environmental change: The pH value drops, and the food becomes more acidic.
- Stabilization: Unwanted germs can hardly survive in this acidic environment, making the food shelf-stable.
- Ripening: Over days or weeks, further aromas develop, and the flavor becomes more rounded.
In this way, simple raw materials like cabbage or milk ultimately become sauerkraut, kimchi, or yogurt—each shaped by the same fundamental idea of lactic acid fermentation.
Fermentation at Dr. Niedermaier
This understanding of the fermentation process is also the basis of Dr. Niedermaier's work. Following the principle of patented cascade fermentation, selected plant-based raw materials are gently fermented for six weeks, allowing valuable nutrients to be created and preserved. Products such as Regulatessenz are built precisely on this understanding of the process and are intended to holistically support the body's core. Those who want to understand exactly what happens during fermentation will also better appreciate why this traditional method 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 in lactic acid fermentation—break down nutrients and thereby form new, valuable compounds. From a simple natural process, a food product is created step by step that is more durable, more digestible, and unique in taste.