Description
Bacterial fermentation converts sugars into acids, gases, or alcohols using specific microbes under controlled temperature and oxygen conditions.
Technical
During fermentation, bacteria such as Lactobacillus, Acetobacter, and Propionibacterium metabolize carbohydrates via glycolysis and subsequent pathways, producing lactic acid, acetic acid, propionic acid, CO₂, and ethanol. The accumulation of these metabolites lowers pH, inhibits spoilage organisms, and generates characteristic flavors and textures.
Science
Primary Reaction
Fermentation of sugars to acids, gases, or alcohols by bacteria
Sensory Profile
Aroma ()
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