Description
Fermentation harnesses microbial metabolism to transform substrates into food products, with wild techniques relying on ambient microbiota and controlled methods employing selected starter cultures to regulate temperature, pH, and oxygen.
Technical
Wild fermentation utilizes naturally occurring yeasts and lactic acid bacteria, converting sugars via glycolysis to lactic acid (pKa 3.86) and ethanol (C₂H₅OH) while CO₂ evolution alters texture. Controlled fermentation introduces defined starter cultures such as Saccharomyces cerevisiae or Lactobacillus plantarum, achieving predictable ethanol yields (up to 12 % vol) and lactic acid concentrations (1–3 % w/w) within 24–48 h, with precise temperature (15–25 °C), pH (4.0–5.5), and oxygen control to modulate flavor and reduce spoilage.
Science
Primary Reaction
Microbial fermentation of carbohydrates to lactic acid, ethanol, CO₂, and secondary metabolites
Sensory Profile
Aroma ()