Description
A grain‑vegetable mixture is fermented by lactic acid bacteria and yeasts at ambient temperatures, then dried to produce a shelf‑stable powder.
Technical
During fermentation, LAB convert starches and sugars into lactic acid, lowering the pH to about 4.0–4.5 and inhibiting spoilage organisms. Yeasts simultaneously produce ethanol and CO₂, contributing to flavor and gas formation. The combined acidification and gas production create a stable matrix that can be dried to <12 % moisture for long‑term storage.
Science
Primary Reaction
Fermentation of carbohydrates to lactic acid, ethanol, and CO₂ by LAB and yeasts
Sensory Profile
Aroma ()
sournuttyearthyfermentedvegetableyeastytangyherbalspicytoasted