Description
Lactic acid fermentation converts sugars into lactic acid, lowering pH and preserving food.
Technical
During anaerobic fermentation, lactic acid bacteria (LAB) metabolize glucose via homolactic or heterolactic pathways. Homolactic metabolism yields two moles of lactic acid per mole of glucose, while heterolactic pathways produce lactic acid, ethanol, and CO₂, generating a complex flavor profile. The resulting acidification inhibits spoilage organisms and stabilizes the product.
Science
Primary Reaction
C6H12O6 → 2 CH3CH(OH)COOH (homolactic) or C6H12O6 → CH3CH(OH)COOH + CH3CH2OH + CO2 (heterolactic)
Sensory Profile
Aroma ()
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