What You Need to Know
The stable temperature range of 30–45 °C keeps amylase and protease enzymes active while lactic acid bacteria convert sugars to lactic acid and yeast produce ethanol and CO₂. The porous walls retain moisture, creating a semi‑anaerobic micro‑environment that limits oxygen and encourages the growth of Lactobacillus spp. and Saccharomyces spp. The gradual heat release also prevents rapid temperature spikes that would denature enzymes or kill microbes.
The Science
Primary Reaction
Fermentation by lactic acid bacteria and yeast producing lactic acid, ethanol, CO₂, and organic acids