Fermentation is everywhere at the moment – in health food stores, at naturopaths’ practices and in nutrition guides. But what exactly is fermentation? Simply put: fermentation is a natural metabolic process in which microorganisms such as bacteria, yeasts or fungi convert sugars, starches or other organic substances into new compounds – such as acids, gases or alcohol. What may sound like chemistry is actually one of humanity’s oldest methods of making food more shelf-stable, digestible and valuable.
For anyone wondering what fermentation is and why it is so popular right now, the answer lies in a combination of ancient craftsmanship and modern microbiome research.
Sauerkraut, kimchi, yogurt, kefir, miso and sourdough bread – they all owe their characteristic flavors and unique properties to fermentation. And this millennia-old knowledge is once again highly relevant today, as science increasingly understands how closely fermentation, the microbiome and gut health are connected.
Definition of Fermentation
The classic definition of fermentation is: a biochemical process in which microorganisms break down organic substances in the absence or presence of oxygen and convert them into energy-rich compounds. Originally, the term primarily referred to alcoholic fermentation; today, it is understood more broadly and includes lactic acid, acetic acid and many other types of fermentation.
This definition of fermentation shows that it is a controlled, natural process – not a coincidence and not spoilage, but quite the opposite. While unwanted putrefactive bacteria make food unusable, the “good” microorganisms involved in fermentation help make food more shelf-stable, easier to digest and richer in bioactive compounds.
What Happens During Fermentation
Imagine a jar of sauerkraut: lactic acid bacteria that naturally occur on cabbage begin metabolizing the sugars it contains. This produces lactic acid, which gives sauerkraut its characteristic tangy flavor while simultaneously creating an environment in which unwanted microorganisms can no longer multiply. This is the essence of what happens during fermentation: a natural balance is created that protects the food while simultaneously generating new, valuable compounds.
To understand in more detail what happens during fermentation, it is worth looking at several levels at which food changes throughout the process:
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Nutrients become more bioavailable, because microorganisms break down complex structures in advance
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New bioactive substances such as short-chain fatty acids or enzymes are produced
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Digestibility improves, as difficult-to-digest components are broken down
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Living microorganisms may remain present, depending on the process, and can support the body in maintaining microbial diversity
This is precisely why fermentation is so highly valued again today: it combines traditional craftsmanship with an effect that modern microbiome research is increasingly able to demonstrate – a diverse, active microbiome is considered an important foundation for digestion, the immune system and overall well-being.
Fermentation as a Bridge Between Tradition and Science
Whether kimchi in Korea, sauerkraut in Germany or kombucha in East Asia: fermentation can be found in almost every food culture – long before anyone knew what a microbiome even was. Today, we can combine this wealth of traditional knowledge with scientific findings and better understand why fermented foods have had a permanent place on our plates for generations.
Fermentation at Dr. Niedermaier
At Dr. Niedermaier, fermentation is not a trend, but has been at the heart of the company’s philosophy for decades. Regulatessenz® is created through the patented cascade fermentation process, in which 12 carefully selected natural ingredients such as fruits, nuts and vegetables undergo three-stage fermentation over six weeks. During this process, the nutrients contained are broken down into particularly small building blocks that can support the absorption and utilization of the micronutrients they contain. Regulatessenz® forms the basis of Dr. Niedermaier’s products and combines a traditional fermentation process with decades of experience and continuous scientific development.
Conclusion
Fermentation is a millennia-old, natural process in which microorganisms make food more shelf-stable, digestible and nutrient-rich. Anyone who wants to understand what really happens during fermentation quickly realizes that it is not a complicated laboratory process, but rather applied knowledge of nature – and this is precisely the knowledge Dr. Niedermaier has been drawing on for decades.
