What You Need to Know
During fermentation, lactic acid bacteria hydrolyze linamarin and lotaustralin to release hydrogen cyanide, which is then reduced to less toxic forms. The concomitant production of lactic acid lowers the pH to 4.0–4.5, inhibiting spoilage organisms and enhancing the product’s sensory profile.
The Science
Primary Reaction
Hydrolysis of cyanogenic glucosides (linamarin, lotaustralin) to hydrogen cyanide, followed by reduction of cyanide to less toxic compounds by lactic acid bacteria