BÖCKER: Comprehensive microbiological knowledge.

Food fermentations are carried out with the help of selected microorganisms. They produce fermented foods, eg Cheese and yogurt from milk, alcoholic beverages like beer and wine or raw sausages (salami). Mother dough, as an example of food fermentation, is one of the oldest types of fermentation.

Lactic Acid Bacteria:

The predominant bacteria in sourdough are lactic acid bacteria. BÖCKER has an extensive selection of microorganisms.

Lactic acid bacteria are used for targeted fermentation in sourdough production.

Natural Yeasts:

Different types of natural yeast strains are involved in the fermentation process. During fermentation, these sourdough yeasts grow and support fermentative activity.