What You Need to Know
During anaerobic fermentation, lactic acid bacteria hydrolyze rice starches to sugars and convert them to lactic acid, lowering the pH to 4.5–5.0. Proteolytic Bacillus spp. release peptides, enhancing protein content, while volatile esters such as ethyl acetate and acetic acid develop the characteristic sour aroma.
The Science
Primary Reaction
Anaerobic fermentation of rice carbohydrates by lactic acid bacteria producing lactic acid, with secondary proteolysis by Bacillus spp. and ester formation.