Preserving tradition with technology

Vitality Foods

Copyright      Vitality Foods Ltd 2010

Our mixed-strain bacterial starters were developed specifically for lacto fermented vegetables.

The following table illustrates the advantages of using our starters and precise production methods:

World-leading starters to improve production and stability

  Attribute

  Fermentation type

  Optimal fermentation time

  Without starter

  With our starters

  Spontaneous

  Controlled

  21-30 days

  7 days

  Optimal maturation time

  3-6 months

  2 months

  Final pH

  3.2 - 3.6

  3.2 - 3.6

  Salt level

  2.0 - 2.5%

  1.8%

  Final yeast levels

  Variable

  Below detectable limit

  Secondary fermentation

  Frequent

  None

  Lactic acid/acetic acid

  ratio and concentrations

  Variable

  Fixed

  Taste, colour and texture

  Variable

  Consistent

  Vitamin C levels

  Reduced by 50%

  100% retained

  Safety

  Need heat (pasteurisation) or chemicals

  Safe without heat or chemicals

Good for your business

  Stability (chilled)

  Variable

  1 year shelf life

  Acidification rate

  Variable, slow (> 3 days to pH 4.0)

  Fast (< 1 day to pH 4.0)

Please contact us for further information.