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Fermentation
Food fermentation has shaped the food culture and nutrition from ancient times to present day. Fermented foods have a positive impact on health, including strengthening gut health and preventing micronutrient deficiency by making nutrients more available for our consumption. Common fermented foods include yogurts, tempeh, miso etc.
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Fermentation technology has evolved from spontaneous fermentation and backslopping into focusing on the properties of isolated strains of microorganisms and deploying knowledge about each strain to design tailor-made food products. The production and storage of starter bacteria is a laboratory-based scientific process. Selected microbial strains are stored frozen to ensure their stability and to guarantee the quality and safety of the food processing technology.
Whatever the plant-based raw materials is, designing your food with Probitat gives it benefits such as increased micronutrient value and shelf-life as well as great taste and texture.
Learn more about Probitat fermented applications
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Design your foods with Probitat and give your product a great number of benefits
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