What does the Propaferm process stand for?

The livQ Propaferm® process defines the parameters of controlled fermentation in a closed system. Natural raw materials are subject to fluctuations. The Propaferm® process, which is tailored to this, ensures high product quality and guarantees the complete digestion and enzymatic processing of all raw materials by the livQ culture.

The livQ culture is created from specific lactic acid cultures that are derived from plants and continued through propagation. Every new fermentation process for the livQ organic essence is started with this living livQ culture.
We ferment our organic essence with this living livQ culture.

“Let food be thy medicine and medicine be thy food!” Hippocrates

"Modern industrial microbiology defines fermentation as a process of biotransformation carried out by microorganisms or their enzymes, regardless of whether fermentation in the classical sense (fermentation, anaerobic catabolism of organic substrates without the participation of exogenous electron acceptors) or oxidative metabolism (respiration) is the underlying cause. Fermented foods are products intended for consumption that are produced from raw or heated food raw materials of plant or animal origin. They have characteristic sensory, nutritional, shelf life, hygiene or utility properties that are significantly influenced by microorganisms and/or enzymes (from the raw material). These fermented foods are characterized by a number of advantageous properties: - They have a high degree of hygienic safety. - Their shelf life is longer than that of raw materials. - Raw materials are refined by improving quality-determining properties. - Toxic or well-being-reducing substances from the raw materials such as cyanide, hemagglutinins, goitrogens, proteinase inhibitors, phytic acid, oxalic acid, glucosinolates and difficult-to-digest sugars are partially broken down. - Production requires little energy. - They meet the desire for natural or organically produced foods.
“Source: German Research Foundation “Microbial Cultures for Food”Final version of 29.03.2010, 2. 1. Fermented foods