What You Need to Know
During fermentation, lactic acid bacteria (LAB) metabolize fermentable sugars such as glucose and fructose into lactic acid via homolactic or heterolactic pathways. The accumulation of lactic acid reduces the brine pH to 4.0–4.5, creating an environment hostile to spoilage and pathogenic microorganisms. Concurrently, LAB produce carbon dioxide and a spectrum of flavor compounds (e.g., diacetyl, acetoin) that contribute to the sensory profile of the pickled product.
The Science
Primary Reaction
Fermentation of fermentable sugars to lactic acid by LAB