What You Need to Know
Wild fermentation relies on ambient temperatures (20–30 °C) and the diverse microbiota present on raw ingredients, producing lactic acid, acetic acid, CO₂, and volatile sulfur compounds. Controlled fermentation introduces selected starter cultures (e.g., Lactobacillus plantarum, Saccharomyces cerevisiae) at precise temperatures (18–35 °C) to direct metabolic pathways toward desired acids or ethanol while minimizing spoilage.
The Science
Primary Reaction
Microbial conversion of carbohydrates to organic acids, alcohols, and CO₂