What You Need to Know
During fermentation, lactic acid bacteria (e.g., Lactobacillus rhamnosus GG) metabolize lactose or other sugars to produce lactic acid, lowering the pH to 4.0–5.5 and inhibiting pathogens. Yeasts such as Saccharomyces boulardii contribute to CO₂ production and flavor compounds, while exopolysaccharides from certain strains increase viscosity and texture. The process is governed by temperature, pH, salt, and inoculum density, which together determine probiotic viability and product quality.
The Science
Primary Reaction
Fermentation of sugars to lactic acid, short‑chain fatty acids, CO₂, and exopolysaccharides by lactic acid bacteria and yeasts