Fermentation is the chemical breakdown and transformation process turning biomass into new compounds using bacteria. In nature, leaves and dead fish sink to the bottom of lakes, where they decompose, and release methane, which combines with oxygen and minerals as it bubbles to the surface of the water. Bacteria in the water consume this mix and grow rapidly into rich clumps of protein which provide nutrition for the lake's prawns and fish
Traditional Fermentation in food and beverages is commonplace. It is how wine, and beer have been made for millennia and is the traditional process behind many super foods such as miso and kombucha. Dietary staples like yoghurt and bread are also the result of basic fermentation
CIRCE Fermentation is a controlled biological process in which our specially selected bacteria, grow on natural gas to create a rich protein biomass. When dried the protein is a perfect feed for animal, fish and if refined further, even human nutrition.
Our bulk proteins are refined in a downstream processes and sent to potential clients for laboratory analysis and feed trials. The team further treat, with natural enzymes, and spin for purity, different grades of feed. From crude bulk animal formulations through, pet food all the way to a laboratory grade, 100% pure protein isolate.
Circe´s 70% core protein ingredient is an ideal, sustainable, alternative to the most commonly used animal protein in agriculture and aquaculture, fishmeal. Fishmeal accounts for 50% of all of the fish harvested from our seas each year and as well as destroying wild marine stocks, requires 10,000km of shipping from the catch areas near Antartica to point of use in the Northern hemisphere. While the farmed animals don´t care about the ingredient substitution, our environment certainly does!
A library of bacteria at our Austrian laboratories is continuously refreshed and researched to find the most efficient strains for our fermentation recipes - never modified, always natural