What You Need to Know
During fermentation, carbohydrate substrates are metabolized by lactobacilli and bifidobacteria to produce lactic acid, while yeasts generate ethanol and CO₂. The resulting drop in pH (4.5–5.5) inhibits spoilage organisms and promotes probiotic viability. The process also yields short‑chain fatty acids that further modulate gut health.
The Science
Primary Reaction
Fermentation of carbohydrates by lactic acid bacteria and yeasts producing lactic acid, acetic acid, ethanol, CO₂, and short‑chain fatty acids.