What You Need to Know
During 1–3 days at 25–30 °C, lactic acid bacteria (e.g., *Lactobacillus plantarum*, *L. fermentum*) and yeasts (e.g., *Saccharomyces cerevisiae*, *Candida* spp.) metabolize sugars to lactic acid, acetic acid, ethanol, and a suite of volatile esters, aldehydes, and ketones. The resulting acidification (pH 3.5–4.0) inhibits spoilage microbes while the aromatic compounds contribute to the sauce’s characteristic complexity.
The Science
Primary Reaction
Fermentation of sugars to lactic acid, acetic acid, ethanol, and volatile aroma compounds