LACTIC FERMENTATION

10 years of research,
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10 development in the laboratory and
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5 years of implementation in Spin-off.
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A) Conservation of food
(red meat, fish, vegetables, grains = 10 years without a cold)
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B) Soybeans: Increases the volume of grains
of 1 to 3 approx.
and 4 times the nutritional value from 1 to 4 -
(hydration and predigestión)
(Feed: 25% - also fueled with 100% non-fermented.).
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Fed rats and were conducted in a laboratory study of Conicet
(National Council for Scientific and Technological Research)
Excellent results.
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Has been approved by the National Registry of Food Republic of Argentina for human consumption .
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Has INTI certificate
(National Institute of Industrial Technology)
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The method of food processing is applicable to all types of food such as red meat, fish, vegetables, grains, etc..
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Leads to the preparation of foods composed of specific protein level, oriented on diets varying nature of the product or the versatility to adapt to the tastes or needs of the consumer.
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In most cases there has been experienced a marked increase in protein level, as well as the vitamins present in processed food, especially vitamins A, C, B2, B3 and B12, which makes products processed with this technique can be used as excellent food integrators.
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The product is ideal for this biotech soybeans for the benefits of it are.
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The main features and benefits that the method of food processing tabled with this food are:
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The product is three times its volume.
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As the plant protein par excellence presents the best cost - nutritional value.
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Maintained or increased, as appropriate, vitamins A, B1, B2, B3, B5, B6, B12, C.
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It also makes the calcium, potassium, iron, phosphorus, niacin and biotin.
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Considering the increasing world population suffers from problems of hunger and inadequate nutrition, and consumer market sectors, dissatisfied in the search for new and varied products of conception organic biologically pure, of high nutritional and cost, has focused our attention on the development of food based on soy.
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We have applied the method developed in a period of 30 years, the soy beans, with surprising results:
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Not be necessary to boil the soybeans in this process there is no degradation of proteins, vitamins and minerals in it, maintaining its properties but also in the process occurs in a significant increase of the same.
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Synthesizes vitamin C reaching values close to double the present in soybeans that have gone through the natural process of fermentation, vitamin A and the B vitamins are also increased significantly, especially vitamin B12 which increases these values about 30 times.
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The inhibitory factor of trypsin is annulled, which makes the digestion of protein is more complete.
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It reaches a very high content of highly digestible protein, almost three times that of beef.
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Oligosaccharides are responsible for flatulence hydrolysates in large part, which eliminates this problem.
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Proteins are partially hydrolysed and amino acids are released.
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It removes the phytic acid present in soybean and are synthesized antioxidants that prevent rancidity of fats from the soybean.
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Occurring antibiotic substances active against many pathogenic bacteria.
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This increases the volume and weight of the product of nearly three times its initial value, which represents a considerable value.
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Used in the preparation of foods acts as a great improver of the nutritional quality of these.
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Experiences of using this food for humans, have demonstrated the feasibility of eating the same as the sole source of protein for periods of 6 months without any apparent medical problems or living in these people.
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All processed foods by the MB does not need refrigeration for preservation, which is virtually unlimited in time.
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Processed foods by the MB enjoy all the benefits bio-nutritional, economic, financial and commercial terms and in the presentation of the method.
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Using purely biological techniques.
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Lets keep the treated product is genuine, with all their characteristics intact.
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Treated products have a nutritional quality largely superior to that offered by traditional treatments.
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Causing a greater absorption capacity of the proteins of the food by consumers.
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You do not need the addition of chemical preservatives.
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Does not degrade the content of vitamins, minerals and other nutritional components, as do the current processes of preparation and freezing, sterilization, cooking, drying or packaging.
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Preserves perishable foods in almost unlimited in time.
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Food can become a protection against any kind of brooding or unwanted fermentation, even under the most adverse environmental conditions.
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It is necessary to maintain the cold chain and sterilization.
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As additional feature of interest to processors of meat products, this method totally eliminates the FMD virus.
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Additionally, it acts as tiernizador of meat.
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The method meets the demands of the fringe market, hungry for healthy, organic, pure and biologically diverse.
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Represents the best method to tackle the fight against hunger and malnutrition in children.
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This product also provides easily assimilated carbohydrates, a high vitamin content, and easily assimilated minerals, a high percentage of rapid digestion of protein and rich in all kinds of essential amino acids, etc.
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Industrial technology applied in this work allows their implementation on a large scale in major consumption centers, as in small manufacturing units in major production centers for raw materials.
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Bacteria occur as the result of a large selection of large quantities of acetyl-choline appetite stimulant and protector of nerve cells.
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Lecithin rich in soy can help prevent alcoholic cirrhosis of the liver and have isoflabones achieved preventing liver cancer in animals by breaking the toxic agents that cause the disease.
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A strong warning, which has recently been done on soy is that it also contains protease inhibitor which has been linked to the development of pancreatic cancer.
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The results of the analysis performed on the treated soybean Method MB, has determined that the protease inhibitor is able to reduce to a minimum