Description
Microbial fermentation transforms sugars and other substrates into acids, alcohols, gases, and flavor compounds to enhance food flavor and texture.
Technical
During fermentation, microbes such as lactic acid bacteria, yeasts, and acetic acid bacteria metabolize carbohydrates via glycolysis and fermentation pathways, producing lactic acid, ethanol, CO₂, and a suite of secondary metabolites. The resulting pH drop, gas generation, and enzymatic breakdown of proteins and polysaccharides alter texture, while volatile esters and aldehydes contribute to aroma and taste.
Science
Primary Reaction
Fermentation of carbohydrates to acids, alcohols, gases, and flavor compounds
Sensory Profile
Aroma ()
sweetsouryeastybutterynuttyearthytangyfruityfunkymalty