What You Need to Know
During fermentation, endogenous amylases hydrolyze starches into maltose and glucose, which are then metabolized by lactobacilli to lactic acid and by yeasts to ethanol and CO₂. The accumulation of lactic acid lowers the batter pH to 4.5–5.0, inhibiting spoilage microbes while the CO₂ creates an airy, fluffy texture. Minor organic acids such as acetic and succinic acids contribute to the characteristic tangy flavor.
The Science
Primary Reaction
Starch → maltose/glucose → lactic acid/ethanol/CO₂