What You Need to Know
During spontaneous fermentation, naturally occurring yeasts such as Saccharomyces cerevisiae and Candida spp. metabolize millet starch to produce ethanol and lactic acid, while lactic acid bacteria further convert sugars to lactic acid. The combined production of organic acids lowers the pH to 4.5–5.0, inhibiting spoilage microorganisms. CO₂ evolution gives the product a characteristic mild effervescence and contributes to the development of a subtle, yeasty aroma.
The Science
Primary Reaction
Starch → glucose → lactic acid + ethanol + CO₂ (by yeasts and lactic acid bacteria)