What You Need to Know
During fermentation, homofermentative lactic acid bacteria (LAB) reduce glucose to lactic acid, while heterofermentative strains produce lactic acid, CO₂, and ethanol, contributing to flavor. The acidification lowers the pH to 3.5–4.5, creating a hostile environment for pathogens. Salt concentration and temperature regulate LAB activity and the rate of acid production.
The Science
Primary Reaction
Glucose → 2 lactic acid (homofermentative) or glucose → lactic acid + CO₂ + ethanol (heterofermentative).