UTFPR is the local university in Toledo close to our fermentation facilities and primarily studying our kefir/kombucha ferments, fermented soy, and probiotic analysis
Stability of ingredients in high temperature
Ingredients: Various
Results: Our ingredients including enzymes and microbes can survive intact in temperatures up to 48° Celsius. Further information available.
Microbe identification and quantification in Fermented soy
Ingredient: Fermented soy
Protocol: Shotgun sequencing and analysis
Results: Identification completed. Completion of quantification due November 2026
Survival of microbes in human digestive environment
Ingredient: Fermented soy
Protocol: Stomach environment (churning at pH of 3.5 for 2 hours), intestinal environment (churning at variable pH for 24 hours)
Results: Test demonstrated 100% survival of microbes in a replicated environment similar to human digestive tract. Further information available.
Antioxidant capacity in fermented soy
Ingredient: Fermented soy
Protocol: measuring and comparing phenolic, flavonoid and DPPH compounds in fermented soy and raw soy powder.
Results: Kefir/kombucha fermentation of soy consistently increased antioxidant capacity compared to raw soy powder. Published study available.
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Hercules is a highly experienced biochemist and university professor specialising in fermentation practices. He oversees production at Ferment Alchemy’s Brazilian facility and works closely with Graham on the development of new ingredients. Hercules also oversees research programmes in collaboration with local universities and the innovation park, supporting Ferment Alchemy’s continued scientific progress.
Graham is a nutritional therapist, international educator, and researcher with decades of experience working with traditional plant medicines. Combining traditional knowledge with modern nutritional science, Graham leads Ferment Alchemy’s research and development, helping to create specialised fermented ingredients with a focus on quality, innovation, and efficacy.