What You Need to Know
During fermentation, endogenous amylases and microbial α‑amylases hydrolyze starch into maltose and glucose, which are then metabolized by Lactobacillus plantarum, L. fermentum, and Saccharomyces cerevisiae to produce lactic acid, acetic acid, ethanol, and CO₂. The resulting acidification lowers the pH from ~6.5 to 4.0–4.2, creating a sour, stable drink while inhibiting spoilage organisms. The process is driven by a delicate balance of temperature, time, and microbial community dynamics.
The Science
Primary Reaction
Starch → Maltose/Glucose → Lactic Acid + Acetic Acid + Ethanol + CO₂