What You Need to Know
During fermentation, sugars are metabolized by microorganisms via glycolysis, producing lactic acid, ethanol, CO₂, and other metabolites. The pH drop from acid production inhibits spoilage organisms, while the specific metabolic pathways (homofermentative vs heterofermentative) determine the flavor profile and acidity. Controlled fermentation uses starter cultures to ensure consistent product quality and safety.
The Science
Primary Reaction
Fermentation of sugars to lactic acid, ethanol, CO₂, and other metabolites