It takes a long time for vegetables and fruits to ferment and produce enzymes. The primary stages along the process are alcohol fermentation, acetic acid fermentation and lactic acid fermentation.  During the process, there are a lot of factors that have effects on the reaction rate of enzyme, including oxidation and reduction conditions, radiation, enzyme concentration, receptor concentration, temperature, and pH value.

Some companies make fruit wines, i.e. the brew (not distilled) and fruit wines (distilled) are made once the alcohol fermentation process is done.  Some companies go further by carrying on acetic acid fermentation, thus creating naturally brewed vinegar (fruit vinegar).  However, the following lactic acid fermentation takes a lot longer, usually 1 to 1.5 years from stabilization to maturity, and finally the liquid enzymes of “ultimate fermentation” that contain special aroma and the balance between stable enzyme and bacteria are created.

If pure strains of bacteria are to be added in all three stages, the engineering of static liquid fermentation has to investigate many parameters, and considers multiple factors, such as production process, need of co-enzymes, reaction paths, catalytic efficiency and stability, before the optimized production conditions and standard operation procedures are established.  A combination of traditional wisdom and modern technology, SOD Energy Enzyme is one of the very few leaders among international and domestic brands of enzyme products.