To create Multikraft products, special microorganisms are cultivated using sugar cane molasses in a multi-stage process. During this fermentation process, sugar cane molasses is broken down and Effective Microorganisms multiply. The special composition of EM makes the end product exceptionally valuable and rich in extremely antioxidant, life-supporting substances (enzymes, vitamins, amino acids, bioactive substances etc.).
The best example of fermentation is the production of sauerkraut. During this process, nutrition that is rich in vitamin C is produced from raw cabbage which is low in vitamin C. This is induced by the fermentative bacteria, especially lactic acid cultures in this case.
Products containing Effective Microorganisms
Oxidisation: is the bonding of substances with oxygen (e.g.: Iron + oxygen = rust; cut apple + oxygen = brown cut surface). Increased free radicals, which are damaging to the environment, may be produced during oxidisation.
Anti-oxidisation: stops substances bonding with oxygen or reverses this process (e.g.: rusting is prevented or reversed, the cut surface of the apple stays light for longer).
Effective Microorganisms produce large quantities of antioxidants. These primarily consist of: polysaccharides, chelated minerals with catalytic activity as well as limited quantities of vitamins C and E and micro-nutrients.
There are three general types of microorganisms:
Effective Microorganisms can be classified as the regenerative type. They can directly and indirectly prevent decomposition in all substances and thus keep living organisms and the environment healthy.
The degenerative type of micro-organisms behave in exactly the opposite way to the regenerative ones. The neutral micro-organisms form the biggest group and adhere to the so-called dominance principle of any group that is dominant in a system. Thus, if we can create an environment in which the regenerative micro-organisms are prevalent, these neutral micro-organisms follow the construction process. Therefore using EM Effective Microorganisms opens up completely new dimensions in many areas of life.
Fermentation (also known as fermentation) is the decomposition and conversion of organic substances by enzymes, bacteria, fungi or other cell cultures.
Originally, only metabolic processes that take place in the absence of oxygen (anaerobic) were called fermentation. Humans have been using fermentation processes for thousands of years, especially for the preservation and refinement of food: Bread, dairy products such as cheese or yoghurt, but also the production of alcohol or sauerkraut would not be possible without fermentation by bacterial or fungal cultures. In food technology, the ability of various micro-organisms is used to enhance, preserve or make the raw materials more easily digestible by forming enzymes, acids, alcohol or flavourings. Up to 30% of our food undergoes a fermentation process.
In biotechnology, not only anaerobic but also aerobic metabolic processes are called fermentation. Many organic acids (lactic, amino, fatty acids) but also solvents such as acetone, washing enzymes or vitamins are produced by fermentation.
Fermentation processes are the basis for the manufacture of our products. The fermentation of various starting materials such as sugar cane molasses, herbs or plant extracts produces enzymes, vitamins, antioxidants, among other things, which stimulate regenerative processes, promote plant, animal and human health and have a positive effect on the environment.
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