What You Need to Know
During fermentation, microbes metabolize sugars via glycolysis and subsequent pathways, producing lactic acid, acetic acid, ethanol, and various flavor‑active compounds such as diacetyl, methyl ketones, and umami nucleotides. The enzymatic breakdown of proteins yields amino acids and peptides that further react to form aldehydes and esters, while controlled pH and temperature steer the balance between desirable flavors and spoilage.
The Science
Primary Reaction
Microbial fermentation of carbohydrates to acids, alcohols, esters, peptides, and nucleotides