What You Need to Know
During fermentation, starches are hydrolyzed to sugars, which are then metabolized by lactic acid bacteria into lactic acid and by wild yeast into ethanol and CO₂. The accumulation of acids lowers the pH, creating an environment that suppresses spoilage organisms while maintaining leavening power. The balance of microbial populations is sustained through regular feedings that replenish nutrients and remove excess acids.
The Science
Primary Reaction
carbohydrate fermentation to CO₂, lactic acid, and ethanol