Description
Controlled microbial cultures transform food substrates into acids, gases, and flavor compounds, creating novel textures and flavors while ensuring safety.
Technical
During fermentation, lactic acid bacteria convert lactose into lactic acid, lowering pH and inhibiting spoilage organisms. Yeasts such as those in kombucha oxidize sugars to produce acetic and gluconic acids, ethanol, and CO₂, while proteolytic enzymes from probiotic cultures hydrolyze proteins to release amino acids and peptides that enhance umami. Precise temperature and time control orchestrate these biochemical pathways, balancing acidification, gas production, and flavor development.
Science
Primary Reaction
Carbohydrate fermentation by bacteria and yeasts producing acids, gases, and flavor compounds
Sensory Profile
Aroma ()