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SOYNATTO ®

CHOOSING THE RIGHT FERMENTING ORGANISM

SACCHAROMYCES CEREVISIAE YEAST OR LACTOBACILLUS BACTERIA

KEY NUTRITIONAL CAPABILITY

MEDIA REQUIREMENTS

NUTRIENT ACQUIRING STRATEGY

DEFENSE STRATEGY

Yeast and Lactobacillus both need a media to live in and thrive.  However, each organism utilizes its media differently and has a different strategy for survival and defense.  Both synthesize and consume, but in different ways with different purposes.  Each has a different approach in life, with very different results.

KEY NUTRITIONAL CAPABILITY

Yeast can synthesize the nutrients and vitamins it requires to live and propagate.

Lactobacillus cannot synthesize most of the vitamins it needs.

MEDIA REQUIREMENTS

For Yeast, a media of basic carbohydrate, lipid and protein is sufficient for it to produce nutrients.

Lactobacillus must obtain its nutrients from its media, so it needs a media that is already very nutritious, such as milk, or the contents of our stomach and intestines, where there are plenty of nutrients for it to use up.

NUTRIENT ACQUIRING STRATEGY

During fermentation Yeast is busy synthesizing vitamins and other nutrients, so the net amount of nutrients in its fermentation media is increased.

During fermentation Lactobacillus is busy consuming nutrients, so the net amount of vitamins in its media is decreased.

DEFENSE STRATEGY

Lactobacillus, finding itself in an environment friendly to so many competing microbes, busies itself synthesizing antibacterial substances (mainly lactic acid) that will kill off or prevent the growth of its bacterial competitors for the pre-existing nutrients.  In fact, where Lactobacillus is successful, it will also kill off yeast.

Yeast survives by being self-sufficient in virtually any media, as long as it contains the basic carbohydrate mentioned above.  Yeast has no mechanism for killing off its microbial competitors.

While Lactobacillus and its bacterial competitors are warring over dwindling nutritional resources, Yeast is busy creating more nutrients.

WHICH TO CHOOSE:  Soldiers or Farmers?

As in human affairs, both are needed, but in different circumstances.

When choosing a fermenting organism to enhance a nutrient or food product for human consumption, we should note that increased lactic acid content is not of primary importance for human nourishment.  Also, the value of dead Lactobacillus (the result of post-fermentation processing) is minimal.  Inactive Yeast cells on the other hand are a rich source of nutrients.  That is why one hears of nutritional extracts of Yeast but not of Lactobacillus.

Lactobacillus is well appreciated when taken straight and still alive as a pro-biotic and antibacterial agent for our intestines.  If there’s a war, we need use a soldier.

For nutritional enhancement, improvements in digestibility and other benefits of fermentation, plus the nutritional contributions of the organism itself, Yeast is the ideal choice.  To produce a food or whole food supplement, we need a farmer.