What You Need to Know
During fermentation, heterofermentative and homofermentative lactic acid bacteria (Leuconostoc, Lactobacillus, Pediococcus) metabolize glucose and fructose to produce lactic acid, acetic acid, and CO₂. The resulting acidic, anaerobic environment inhibits spoilage organisms while developing complex flavor compounds such as diacetyl and various esters. Temperature, salt concentration, and oxygen exposure tightly regulate the rate of acidification and the balance of microbial populations.
The Science
Primary Reaction
C6H12O6 → 2 CH3CH(OH)COOH + CO2