What You Need to Know
During fermentation, lactic acid bacteria convert millet carbohydrates into lactic acid, lowering the pH to 4.5–5.5 and inhibiting spoilage microbes. Yeasts concurrently metabolize sugars to produce up to 1–2 % ethanol and CO₂, creating mild effervescence and a characteristic sour aroma. The combined acidification and alcohol production improve protein digestibility and reduce anti‑nutritional factors such as phytic acid.
The Science
Primary Reaction
Spontaneous lactic acid fermentation and alcoholic fermentation by lactic acid bacteria and yeasts