Description
Microbial processes that convert sugars into acids, alcohols, and gases, shaping flavor, texture, and preservation.
Technical
During lactic acid fermentation, homofermentative bacteria such as Lactobacillus convert lactose or glucose into lactic acid, lowering pH and creating a smooth texture. Acetic acid fermentation involves Acetobacter oxidizing ethanol to acetic acid, producing a sharp sourness and reducing pH. Wild yeast sourdough combines yeast metabolism of sugars to CO₂ and ethanol with lactic acid bacteria producing lactic acid, yielding a complex flavor and chewy crumb.
Science
Primary Reaction
Fermentation of sugars to acids, alcohols, and gases by microorganisms
Sensory Profile
Aroma ()
tangyyeastysourvinegaryearthyfruity
Origin & History
Civilization
Middle East, China, Ancient Egypt