A modernized fermentation process (Helenization) to improve the safety and quality of fermented fruits, vegetables and meats, etc.

The Need: In the realm of traditional food fermentation, there exists a critical need to address safety and quality inconsistencies associated with artisan processes, particularly the transmission of antibiotic-resistant (AR) bacteria through fermented products. Conventional methods often result in products containing detrimental features, posing risks to public health. The need for a reliable and standardized solution to mitigate AR bacteria in fermented foods is paramount.

The Technology: Our groundbreaking technology revolutionizes food fermentation through a two-step process that ensures the creation of antibiotic-resistant bacteria-and pathogen-free or mitigated fermented food products. By combining specific strains of bacteria we have developed a method that minimizes the presence of AR bacteria in the final product. This innovative approach maintains the essence of traditional fermented foods without compromising safety or quality.

Commercial Applications:

  • Fermented fruits (e.g., kimchi)
  • Fermented vegetables (e.g., sauerkraut)
  • Dairy products
  • Meats and seafood
  • Juices or puree of fruits and vegetables


  • Mitigation of antibiotic-resistant bacteria in fermented foods
  • Enhanced safety through the elimination of food-borne pathogens and spoilage microbes
  • Preservation of the authentic taste and texture of raw materials
  • Versatile applications across various food products (fruits, vegetables, dairy, meat, seafood, etc.)
  • Potential for treating gut microbiota dysbiosis in consumers, promoting overall digestive health

This method employs a meticulous sanitation process using microcide or alternative methods such as high-pressure washing, electrolyzed water, or blanching. The starter culture, comprising unique strains susceptible to major antibiotics, ensures a controlled fermentation process. Validation methods include plate counting, sensory evaluation, and advanced techniques like gas chromatography and mass spectrometry. The result is a fermented food product that not only meets rigorous safety standards but also contributes to improving gut microbiota balance in consumers.

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