Description
Probiotic fermentation harnesses lactic‑acid bacteria and yeasts to produce acidified, nutrient‑rich foods that support gut microbiota.
Technical
During fermentation, carbohydrate substrates are metabolized by lactobacilli and bifidobacteria to produce lactic acid, while yeasts generate ethanol and CO₂. The resulting drop in pH (4.5–5.5) inhibits spoilage organisms and promotes probiotic viability. The process also yields short‑chain fatty acids that further modulate gut health.
Science
Primary Reaction
Fermentation of carbohydrates by lactic acid bacteria and yeasts producing lactic acid, acetic acid, ethanol, CO₂, and short‑chain fatty acids.
Sensory Profile
Aroma ()
tangyyeastysoursweetearthy
Origin & History
Civilization
Ancient Mesopotamians
Era