Description
Lactic acid bacteria convert fermentable sugars into lactic acid, lowering pH and inhibiting spoilage microorganisms.
Technical
During bacterial fermentation, lactic acid bacteria (LAB) metabolize sugars via homolactic or heterolactic pathways, producing lactic acid as the primary end‑product. The acidification lowers the pH to 3.5–4.5, creating an environment hostile to many spoilage and pathogenic microbes. The process is also accompanied by the production of CO₂ and various flavor‑contributing metabolites such as diacetyl and acetaldehyde.
Science
Primary Reaction
Fermentation of sugars to lactic acid by LAB
Sensory Profile
Aroma ()
sweetacidicfermentedcitrusearthyyeastybuttery
Origin & History
Civilization