Fermented Sugar

Fermented Sugar is a kind of solid condiment produced by fermentation of natural raw materials: sucrose and yeast extract with probiotics. Fermented Sugar can effectively increase the flavor and acidity of food and improve the taste and stabilize the color and aroma of food products; Fermented Sugar mainly restricts the growth of microorganisms by regulating the barrier factors, for example, changing the water activity in the food matrix and stability of the pH system. And ingredients in the fermented sugar, such as various organic acids and poly peptide, etc., act as multiple barriers, stabilize the quality of the food and inhibit the growth of microorganisms; Fermented Sugar is a product that maintains the flavor of the product and helps extend shelf life. By combining heat treatment during food processing, pH adjustment technology or other forms of treatment, the goal of effectively extending the shelf life of a product can be eventually achieved； Fermented Sugar can effectively inhibit many Gram-positive bacteria that cause product spoilage and common pathogens that caused food poisoning, such as Bacillus subtilis and Listeria. It then enhances food safety and improving food quality to extend the shelf life of foods.