Description
Microbial fermentation converts sugars into acids, alcohols, and gases, shaping flavor, texture, and preservation of foods and beverages.
Technical
During fermentation, microorganisms channel glucose through glycolysis to pyruvate, which is then reduced to lactic acid (by lactic acid bacteria), ethanol and CO₂ (by yeasts), or oxidized to acetic acid (by acetic acid bacteria). The balance of these pathways depends on temperature, pH, oxygen availability, and the specific starter culture, influencing the profile of organic acids, alcohols, esters, and volatile compounds that define the final product.
Science
Primary Reaction
Microbial conversion of sugars to organic acids, alcohols, and CO₂ via glycolysis and fermentation pathways
Sensory Profile
Aroma ()
souryeastyfruityvinegaryearthymustybutteryfloralspicyherbal