Not all fermentation is the same. Depending on which microorganisms are involved and what the end result is, different types of fermentation are distinguished. Once you understand the different forms, you immediately recognize why sauerkraut tastes different from beer and why yogurt follows a completely different logic than kombucha. A good reason to take a closer look at the most important types of fermentation.
Basically, it can be said: Whenever microorganisms metabolize sugar or other organic substances and new compounds are created in the process, it is called fermentation. The three best-known forms are lactic acid fermentation, alcohol fermentation, and microbial fermentation in a broader sense, in which different groups of microorganisms work together.
Lactic acid fermentation – the best-known form
In lactic acid fermentation, lactic acid bacteria convert sugar into lactic acid. This process is the basis for many classic fermented foods: sauerkraut, kimchi, yogurt, kefir, or pickled vegetables are all created according to this principle. The resulting acid provides the typical sour taste and at the same time creates an environment in which undesirable germs can hardly multiply. This is why lactic acid fermentation is considered one of the oldest and most reliable methods for preserving food.
Alcohol fermentation – when sugar becomes alcohol
Alcohol fermentation, also known as alcoholic fermentation, works according to a different principle: yeasts metabolize sugar and convert it into alcohol and carbon dioxide. Well-known examples are beer, wine, or sourdough bread, in which the resulting carbon dioxide leavens the dough. Even if alcohol fermentation is primarily associated with luxury foods, it demonstrates the same basic principle as any other form of fermentation: microorganisms change a starting product in a targeted and lasting way.
Microbial fermentation – the interplay of many microorganisms
The term microbial fermentation summarizes the fact that many fermented foods involve not just a single type of bacteria, but entire communities of bacteria, yeasts, and sometimes molds. In miso, tempeh, or kombucha, for example, several groups of microorganisms work in parallel and influence each other. This diversity makes microbial fermentation particularly exciting because it explains why one and the same starting product – such as soybeans – can ferment into completely different foods depending on the microorganisms involved.
Fermentation of food in everyday life
Whether in the fridge, the spice rack, or the beverage aisle – the fermentation of food is everywhere:
- Lactic acid fermentation: sauerkraut, kimchi, yogurt, kefir
- Alcohol fermentation: beer, wine, sourdough bread
- Microbial fermentation in a broader sense: miso, tempeh, kombucha, vinegar
This overview shows: Anyone who knows the types of fermentation also better understands what is actually happening in their own fridge or pantry.
Fermentation at Dr. Niedermaier
At Dr. Niedermaier, **cascade fermentation** has been the focus for decades. This is not a separate type of fermentation, but a **multi-stage fermentation process** based on **lactic acid fermentation**. Selected plant-based raw materials are processed with lactic acid bacteria over several consecutive fermentation stages. Through the repeated addition of new bacterial cultures and the multi-stage fermentation, the plant ingredients are broken down particularly finely. This is how Regulatessenz® is created – the foundation of all Regulat® and Regulatpro® products.
Conclusion
Whether lactic acid fermentation, alcohol fermentation, or microbial fermentation – the same basic principle always applies: microorganisms change a food in a targeted way and make it more durable, more digestible, or unique in taste. Anyone who knows the most important types of fermentation can look at fermented foods in everyday life with completely different eyes – and understands why the fermentation of food is so much more than just a current trend.