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Inspired by ancestral fermentation principles, Kefiplant experts created and patented an herbal fermentation process that provides a synergy of bioavailable nutrients without using high temperature or chemical solvents.

These fermented herb extracts can be used to create a high-quality beverages, foods, supplements, cosmetics or animal feeds.

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With symbiotic fermentation, not only the herbs' active compounds are released, but a large spectrum of nutrients can be enhanced or created.

  • Bioavailable herb compounds
  • Organic acids
  • Antioxidants
  • Minerals and vitamins
  • Amino acids, alcohol, glycerol
  • Polysaccharides
  • Enzymes
  • Beneficial yeasts and bacteria

The synergy of nutrients created by the herb fermentation provides important health benefits.

All fermented herbs offer the following benefits:

  • Improve digestion and assimilation of nutrients
  • Support a healthy metabolism
  • Detoxify the body
  • Increase vital energy
Stomach - Women

Unique patented herb fermentation process, step by step

We are crazy about quality!

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validation of high quality of the herb

All plants used into our fermentation process are certified organic. Many verifications are made in order to validate the certificate of analysis produced by suppliers and to ensure the plant quality.

Plants are submitted to many tests and analysis:

  • Organoleptic - to ensure the quality of the herb
  • Spectrophotometry - to optimize the global extraction
  • Microbiological - to ensure that the plant is not contaminated
  • Chromatography - to quantify the molecules of interest
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monitored water extraction

The approved plants are submitted to an aqueous extraction, an infusion, a maceration or a decoction according to those that will be fermented. Multiple tests are made to validate this step:

  • Water analysis - to meet the quality standard
  • Spectrophotometry and/or chromatography - to optimise the aqueous extraction
  • Refractometry - to quantify added organic sugars to feed microorganisms
  • Microbiology - to ensure the conformity of the yeasts & bacteria symbiosis (without mutation or microbial contamination)
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patented fermentation process

Our fermentation process is being extended over many months to allow beneficial yeasts, enzymes and bacteria to predigest and transform all herb compounds. The sugar is consumed during the fermentation process and transformed into healthy nutrients. The fermentation quality control process permits to optimise secondary metabolites created by the fermentation. A biweekly rigorous follow-up is performed:

  • Organoleptic - to ensure the taste and the scent according to fermentation steps
  • Physicochemical - to define the acidity level, the pH, residual sugars, etc.
  • Microbiological - to validate and quantify bacteria and yeasts
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qualified fermented herb

Once the fermentation process is finished, the extract of fermented plants is submitted to a serie of tests in order to issue the certificate of analysis (CoA) that confirms the quality of the product sent to clients:

  • Organoleptic - taste, scent and color approbation
  • Physiochemical - Approbation of the acidity level, the pH, residual sugars, etc.
  • Microbiological and microscopic - approbation of the bacterial and yeast count, of absence of pathogens and of undesired yeasts
  • Chromatographic - quantification and approbation of interest molecules and evaluation of the ethanol level
  • Stability tests
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Transport

Due to the patent fermentation process, fermented herb extracts are alive and can be transported and stored at room temperature during 2 years.


A state-of-the-art research laboratory of the technology

This laboratory is specialized in symbiotic fermentation, ensuring the control for each step of the fermentation and for the final products. The scientific and technical team working in place is continually innovating to improve and create innovative processes, offering high-quality and unique fermented products.

Whether it is to develop a beverage, a food supplement or a functional food, our team expertise and involvement coupled to advanced technology and equipment make Kefiplant a reference manufacturer.

Equipments and analyses in the laboratory:

Chromatographic analyses:

  • Gas chromatography coupled with mass spectrometer (GC-MS)
  • High performance liquid chromatography coupled with diode array detector or refractive index detector (HPLC-DAD; HPLC-RID)
  • Semi-preparative chromatography with automatic fraction collector
  • Chemical hood with ventilated storage
  • Cold trap concentrator

Microbiological analyses:

  • Microbiological hood
  • Autoclave - Sterilizer
  • Incubators
  • Optic microscope

Physicochemical analyses:

  • Spectrophometry (UV, Visible)
  • Refractometry
  • Titration
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