Description
Modern fermentation techniques employ unconventional microbial sources to create novel flavors and functional foods.
Technical
These processes rely on the metabolic conversion of sugars by lactic acid bacteria, yeasts, and molds into acids, alcohols, and flavor compounds such as 5′‑IMP. Precise temperature control and time management balance acid production, microbial viability, and safety, while mitigating over‑acidity and contamination.
Science
Primary Reaction
Fermentation of sugars to organic acids, alcohols, and flavor compounds
Sensory Profile
Aroma ()
fruityyeastysourumamifloralearthyfunkyherbalcitrusynutty