What You Need to Know
During fermentation, Leuconostoc mesenteroides initiates the process, followed by Lactobacillus plantarum and L. brevis, which metabolize glucose to lactic acid, CO₂, and ethanol. The acidification creates an anaerobic environment that suppresses spoilage organisms while preserving vitamin C. The process is temperature‑sensitive, with optimal activity at 18‑22 °C and a final pH that stabilizes the product’s flavor and texture.
The Science
Primary Reaction
C6H12O6 → 2 CH3CH(OH)COOH + 2 CO2 (+ 2 C2H5OH in some strains)