What You Need to Know
During fermentation, microorganisms channel glucose through glycolysis to pyruvate, which is then reduced to lactic acid (by lactic acid bacteria), ethanol and CO₂ (by yeasts), or oxidized to acetic acid (by acetic acid bacteria). The balance of these pathways depends on temperature, pH, oxygen availability, and the specific starter culture, influencing the profile of organic acids, alcohols, esters, and volatile compounds that define the final product.
Steps
- 1.
Kimchi (Korea): Lactic acid bacteria create tangy flavor and preserve vegetables
- 2.
Tempeh (Indonesia): Rhizopus mold binds soybeans into protein-rich cake
- 3.
Natto (Japan): Bacillus subtilis fermentation creates sticky texture and umami flavor
The Science
Primary Reaction
Microbial conversion of sugars to organic acids, alcohols, and CO₂ via glycolysis and fermentation pathways