What You Need to Know
In wild fermentation, naturally occurring lactic acid bacteria, yeasts, and molds metabolize sugars to produce lactic acid, acetic acid, CO₂, and a complex array of aroma compounds, often with variable pH and flavor profiles. Controlled fermentation employs selected strains (e.g., Lactobacillus delbrueckii, Streptococcus thermophilus, Rhizopus oligosporus) to drive predictable acidification, gelation, or proteolysis, yielding consistent sensory attributes and reduced risk of spoilage.
The Science
Primary Reaction
anaerobic carbohydrate fermentation to acids, alcohols, CO₂, and secondary metabolites