What You Need to Know
During fermentation, Lactobacillus plantarum, L. fermentum and Leuconostoc mesenteroides convert fermentable sugars into lactic acid, lowering the pH to ≤4.5. The acid environment activates endogenous linamarase, hydrolyzing linamarin and lotaustralin into cyanide, which is then degraded by microbes into volatile acetone and CO₂. The resulting acidic matrix also suppresses spoilage organisms, ensuring product safety.
The Science
Primary Reaction
Fermentation of sugars to lactic acid with concurrent cyanogenic glycoside hydrolysis and cyanide degradation