How is fermentation used to our advantage

When fermenting, the risk that clostridia will form is very low. Because the lactic acid bacteria create an acidic environment in which the clostridia and other pathogenic germs do not feel comfortable. Therefore, in order for the fermentation to succeed, it is important that you follow the tips above.

Botulism is generally very rare: The Robert Koch Institute states that between 2001 and 2017 there were 0 to 24 cases per year in Germany (5).


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  • (1) German UNESCO Commission, Intergovernmental Committee on Intangible Cultural Heritage, 28 new entries in the 2015 international UNESCO lists, as of July 30, 2020.
  • (2) S. Bischoff, S. Meuer, Defense from the gut, general practitioner online, as of 10.10.2012.
  • (3) Nevin Şanlier, Büşra Başar Gökcen & Aybüke Ceyhun Sezgin (2017): Health benefits of fermented foods, Critical Reviews in Food Science and Nutrition, DOI: 10.1080 / 10408398.2017.1383355.
  • (4) Federal Institute for Risk Assessment (BfR), Clostridia, accessed on: November 30, 2020.
  • (5) Robert Koch Institute, RKI-Ratgeber, Botulism, accessed on: November 30th, 2020.

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