What You Need to Know
During fermentation, lactic acid bacteria (e.g., Lactobacillus, Pediococcus, Weissella) metabolize corn sugars to produce lactic and acetic acids, lowering the pH to 4.5–5.0. This acidification not only imparts a characteristic tang but also inhibits spoilage organisms. Concurrently, yeasts such as Saccharomyces and Candida generate trace ethanol and a suite of volatile esters and aldehydes that contribute to the aroma profile.
The Science
Primary Reaction
lactic acid fermentation of corn sugars