What You Need to Know
During fermentation, starches in the barley gruel are hydrolyzed to glucose, which lactic acid bacteria convert to lactic acid, lowering pH to 4–5. Wild yeasts simultaneously produce small amounts of ethanol (1–3 %) and CO₂, creating a mildly alcoholic beverage. The acidic environment preserves proteins and starches while reducing phytic acid, enhancing mineral bioavailability.
The Science
Primary Reaction
Anaerobic fermentation of starch to lactic acid and ethanol by lactic acid bacteria and yeasts