Description
Fermentation biochemistry hinges on microbial metabolism of carbohydrates into acids, alcohols, and gases, with precise temperature, time, and pH controls dictating product quality.
Technical
Lactic acid bacteria convert glucose to lactic acid via homolactic or heterolactic pathways, while yeasts such as Saccharomyces cerevisiae produce ethanol and CO₂ through alcoholic fermentation. Molds contribute proteolysis and secondary metabolite formation, generating flavor compounds like diacetyl and acetaldehyde. The interplay of these organisms and their metabolic products shapes the sensory profile and safety of fermented foods.
Science
Primary Reaction
Carbohydrate fermentation to acids, alcohols, and gases
Sensory Profile
Aroma ()
sweetsouryeastybutteryearthytangyfruitymustyfloralspicy