What You Need to Know
Corn starch is hydrolyzed by endogenous amylases into fermentable sugars, which are then converted by Saccharomyces cerevisiae into ethanol and CO₂. Lactobacillus plantarum and L. brevis simultaneously produce lactic acid, lowering the pH and creating a characteristic sourness. The balance of yeast and bacterial activity determines alcohol content (1–3 % ABV) and acidity (pH 4.5–6.5).
The Science
Primary Reaction
Simultaneous lactic acid fermentation by Lactobacillus spp. and alcoholic fermentation by Saccharomyces cerevisiae on corn starch-derived sugars