What You Need to Know
During fermentation, yeasts perform glycolysis to produce ethanol and CO₂, while lactic acid bacteria convert sugars to lactic acid via homolactic or heterolactic pathways. Mixed cultures such as those in kombucha employ both yeast and acetic acid bacteria, generating a complex array of acids and trace alcohols that define the product’s flavor profile.
The Science
Primary Reaction
Conversion of sugars to alcohols, acids, gases, and flavor compounds via microbial metabolism.