Heterofermentative and Homofermentative Lactic Acid Bacteria
Homofermentative LAB convert hexose almost entirely to lactic acid, while heterofermentative species also yield acetic acid, ethanol, and CO2 via the phosphoketolase pathway. The lactic-to-acetic ratio, tuned by hydration and temperature, is the main determinant of whether a starter tastes mellow-yogurt or sharp-vinegar.
This Concept is waiting for its first lesson!
Homofermentative LAB convert hexose almost entirely to lactic acid, while heterofermentative species also yield acetic acid, ethanol, and CO2 via the phosphoketolase pathway. The lactic-to-acetic ratio, tuned by hydration and temperature, is the main determinant of whether a starter tastes mellow-yogurt or sharp-vinegar.
Are you a teacher? Sign in to start contributing.
Sign In