The Fermentation Process.
In Africa, lactic acid fermentation of cereals is a well practiced and perfected method for the production of various foods and beverages. During fermentation, the lactic acid bacteria (LAB) produce lactic acid and other organic acids resulting in a decrease in pH (increase in acidity). Lactic acid fermentation is reported to be anti-microbial and significantly inhibits mould growth and subsequent mycotoxin production.
The preparation of traditional fermented cereal Drinks and Beverages often includes a soaking step, which softens grains and makes them easier to crush or wet mill. A sieving proces then follows at which point hulls, bran particles, and other substances are be removed. The resultant slurry is then boiled causing starch gelatinization. The benefit of this is that we end up with a more palatable and digestible product.The boilng process however kills all LAB present in the fermented cereal, and is therefore an undesirale outcome if the end product is intended to also contain live and good bacteria.
Building on this age old tradition, the Niselo Probiotic drinks production introduces a known "good bacteria", typically a Lactobacilus after the boiling stage. In our production process the "boiling process" is called pasteurisation and happens before the "good bacteria" is inroducted. The slurry is held at a set temperature and time to eliminate any disease-causing bacteria that may be present. The "good bactria" is then introduced and the mixture is held in a controlled temperature enviroment while fermentation takes place. After a stipulated time inteval, a set pH level is reached and the fermenation is stopped. Our Gluten free fermented sorghum drink, Niselo is undeniably probiotic as it has a known number of viable cells of the culture we use.
From there, our Niselo fermented sorghum drink is flavoured, sealed, packed and stored in refrigerated units before being shipped to retailers and customers. Bacterial viability is sustained for up to two months of refrigerated storage and five days at room temperature storage. This makes Niselo a "food and drink on the go" with the added benefit of "live bacteria".
