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Fermentation optimization for cultured foods
Time, temperature, salt, culture dose: we run controlled trials with maker partners to find the ferment window that is both delicious and safe.
Program overview
Small changes in fermentation decide whether a batch sings or sours. With yogurt, kefir, kimchi and hot-sauce partners, we vary one parameter at a time — tracking pH, acidity, microbial counts and sensory scores — until the reliable window emerges.
Partners keep the optimized protocol, the data behind it, and a validation report for their food-safety plan.
What the program delivers
01
Tuned protocols
Exact time-temperature-salt windows validated across three replicate trials.
02
Safety margins
pH and water-activity curves proving pathogens cannot grow in your process.
03
Scale-up rules
Translation tables for moving a perfect 20-liter batch to 2,000 liters.
Approach & methods
Trials run in our pilot fermentation room and on partner sites in parallel, so lab precision meets real-kitchen reality. Every variable is logged — culture lot, milk composition, ambient humidity — and the full dataset ships with the final protocol.
Related service: sterility testing
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Dial in your ferment
Tell us what you culture — we will design a trial around your recipe and equipment.
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