Description
Lactic acid fermentation preserves vegetables by converting sugars to lactic acid, lowering pH and creating an anaerobic environment.
Technical
Lactic acid bacteria (LAB) such as Lactobacillus plantarum and Leuconostoc mesenteroides metabolize glucose via the homofermentative pathway, producing lactic acid and a small amount of CO₂. The accumulation of lactic acid drops the pH to 3.5–4.5, inhibiting spoilage and pathogenic microbes while the anaerobic conditions prevent oxidation. The process also generates ATP for bacterial growth, sustaining the fermentation cycle.
Science
Primary Reaction
Glucose → 2 Lactic acid (via lactate dehydrogenase)
Sensory Profile
Aroma ()
earthysweetacidiccitrusymildtangyvegetalfunkybrinyfresh