What You Need to Know
During fermentation Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus convert lactose into lactic acid, lowering the pH to 4.5–5.0 and creating an acidic environment that preserves the sauce. The acidification also promotes the release of phenolic compounds from cucumber and dill, enhancing flavor complexity and antioxidant activity.
The Science
Primary Reaction
lactose → lactic acid (by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)