Fermentation Science
Developing live starter cultures, probiotic solutions, and microbial innovations for food and beverage producers worldwide.
Est. 2025 · Europe · Asia
Science Meets
Fermentation Innovation
Precision Fermentation
We are building the future of food and beverage — where biotechnology, living cultures, and human-driven innovation converge to define a new era of fermentation.
Our Mission
Fermentation Without Borders
Our mission is to bring European fermentation science and biotechnology to Asia — and Asian microbial wisdom back to Europe — shaping a more diverse, innovative, and sustainable food and beverage landscape through cultural exchange.
- 01Bridging fermentation heritage and horizons
- 02Tailored cultures for local palates and markets
- 03Modernizing tradition through precision biotechnology
- 04Cultivating sustainable commercial fermentation ecosystems
What We Do
We are fermentation scientists and strategic thinkers in equal measure.
Food Innovation
Fermented ingredients for condiments, dairy alternatives, functional foods, miso, kimchi, kefir, and next-generation plant-based applications.
Beverage Development
Precision cultures for kombucha, jun, water kefir, and lacto-fermented functional drinks — crafted for consistency and scalability.
Beer Innovation
Craft and experimental brewing cultures, koji-based beers, and cross-cultural fermentation bridging Czech lager precision with East Asian brewing traditions.
Brewery Modernization
Integrating automated process control and novel biotechnology to increase production volume while ensuring uncompromising flavor consistency.
Sensory Profiling
Sensory training and laboratory analysis to identify off-flavors and ensure consistent, desirable flavor development across all fermented products.
Process
Our 6-Step Fermentation Roadmap
01
Culture & Concept Definition
We define your product's fermentation identity. We analyze your market, identify target flavor and functional profiles, and determine the exact culture strains required to meet your commercial goals.
02
R&D & Recipe Engineering
We translate your vision into unique, professional fermentation formulations. We develop signature recipes, selecting specific organisms, substrates, temperatures, and fermentation timelines.
03
Pilot & Prototype Production
We build and test your product at lab scale, iterating on fermentation cycles, pH, salt ratios, and timing until the sensory profile is precisely right.
04
Scaling & Industrial Integration
We move your cultures from small prototypes to full-scale industrial production, fine-tuning every fermentation parameter so the large-scale product is identical to the perfect pilot batch.
05
Quality Systems & Training
We implement strict QA protocols, set up your in-house fermentation processes, and provide hands-on staff training to maintain peak professional and safety standards.
06
Launch & Market Readiness
We ensure your product is shelf-stable, correctly labelled, sustainably packaged, and fully ready for the consumer market or B2B distribution pipeline.
Inside the Lab
Where precision meets patience — fermentation, observed.
Beer Innovation
Engineering the Perfect Ferment
If fermentation is the canvas, the culture is the brushstroke.
Malt: The Colour and Body
Malt is the soul of any grain-based fermentation. It provides the sugars, color, and base flavor that define a product's character — from the delicate golden notes of a Czech pilsner malt to the deep, roasted complexity of a Japanese barley koji. We select and engineer malt profiles for both brewing and non-brewing fermentation applications.
Koji: The Bridge Ingredient
Aspergillus oryzae — koji — is the enzyme engine behind miso, sake, soy sauce, and now the frontier of European craft beer. It is the single ingredient that most directly connects East and West, converting starches into fermentable sugars with extraordinary precision. At Zymé Lab, koji sits at the center of our cross-cultural innovation work.
Yeast & Culture: The Flavour Engine
Yeast is the biological engine that drives the final character of any fermented product. Aside from converting sugar into alcohol or acid, it acts as a complex laboratory producing side products — esters, phenols, and organic acids — that define flavor. By selecting specific strains, from Belgian ales to kveik to Lactobacillus, we dictate the biological flavor profile of every product we develop.
Water & Mineral Foundation
Historically, fermentation styles were born from local water chemistry. The soft water of Plzeň created delicate golden lagers. The mineral-rich springs of certain Asian regions defined the clean profiles of their rice wines. Today, we engineer mineral chemistry precisely — recreating historic sources or inventing entirely new regional fermentation profiles for the modern market.
Founded at the Crossing Point
Two founders. Two fermentation worlds.
Zymé Lab was built at the intersection of European fermentation science and Asian microbial tradition — a scientist and a strategist, building one company.
01 · Founder
Dr. Carlo Antonio Ng
Co-Founder · Chief Fermentation Scientist
PhD, Fermentation Science · Beer Innovation Specialist
Carlo leads the science floor. A doctorate in fermentation with a specialization in beer innovation, his work bridges Czech lager precision, Belgian wild cultures, and East Asian koji traditions. He architects every culture, recipe, and pilot batch that leaves the lab.
- 01Culture Engineering
- 02Beer R&D
- 03Koji & Hybrid Fermentation
02 · Founder
Xenia Gansukh
Co-Founder · Head of Strategy & Brand
International Business Management & Technology · Sales · Marketing & Branding
Xenia leads the business floor. With a background in international business management and technology — and a sharp instinct for sales, branding, and market positioning — she translates Zymé Lab's science into commercial fermentation products that travel between Europe and Asia.
- 01Commercial Strategy
- 02Brand & Positioning
- 03Market Development