The process that goes into the starter to give sourdough bread its famous tangy flavor is the production of lactic acid from lactic acid bacteria as the starter ferments.
What is lactic acid fermentation?
In pure lactic acid fermentation, lactic acid bacteria use glucose as a carbon source to produce pyruvate through glycolysis, and lactate dehydrogenase produces lactic acid. Theoretically, 2 moles of lactic acid are produced from 1 mole of glucose.
What bacteria are used for lactic acid fermentation?
- Lactic acid is an organic compound produced by fermentation by various microorganisms that can utilize various carbohydrate sources.
- Lactic acid bacteria are the main bacteria used to produce lactic acid, among which Lactobacillus spp. has shown interesting fermentative abilities.
- Lactobacillus spp., Lactococci, Streptococcus thermophilus, and Leuconostocs are examples of lactic acid bacteria that can convert sugars to lactic acid.
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