What You Need to Know
During anaerobic fermentation, the sugars in the cactus fruit are converted by homofermentative lactic acid bacteria (e.g., Lactobacillus plantarum) to lactic acid, while yeasts (e.g., Saccharomyces cerevisiae) produce ethanol. The resulting lactic acid lowers the pH to 3.5–4.5, inhibiting spoilage microorganisms and extending shelf life, while the mild heat from the pit maintains optimal microbial activity.
The Science
Primary Reaction
Anaerobic fermentation of sugars to lactic acid and ethanol