Lactic Acid in Food: A Guide to Fermentation

When microorganisms eat, they break down their food and produce gas. When this process occurs in a closed environment, it is called fermentation. Food additive supplier Bell Chem brings you information on lactic acid and the fermentation process.

Of the varied types of fermentation, lactic acid fermentation involves lactic acid bacteria (LAB) or Lactobacillales cultures performing their functions anaerobically – without the oxygen so many other systems find necessary. LAB dine on carbohydrates and produce carbon dioxide and lactic acid. In turn, these by-products affect the taste, texture, and appearance of foods and beverages.

Conditions for Lactic Acid Fermentation

Lactic acid fermentation can be broken into a series of conditions. 

Temperature

Fermentation is closely tied to temperature gradients. Higher temperatures lead to expedited fermentation. The ultimate temperature for fermentation is room temperature. Refrigerating products will halt fermentation, which is handy if you wish to stop at a specific point in the process. 

Submersion

Whatever it is you are fermenting – fruits, vegetables, legumes – must be fully submerged in water. If your water is chlorinated, let it rest for at least 30 minutes before using it in a fermentation.

Salinity

Adding a nominal amount of salt does not cause a danger to the LAB and is encouraged to enhance flavor. Be aware that salt will slow the rate of fermentation; if you wish to regulate LAB activity, salt is your friend.

Some fruits and vegetables are naturally self-brining; add 2% of the total weight of your product in salt and seal the jar tightly. The salt pulls the water from the product (osmosis), and the water will naturally fill the sealed jar. These products do not need water added to the jar, only salt and the product to be fermented. 

For products with a lower water content, add water and a 3% - 4% salt-to-product-weight ratio. Using larger-sized or whole products generally requires this method.

Size

The greater the surface area of the product you are fermenting, the more rapidly it will ferment. This means smaller chunks of carrots will ferment more rapidly than simply cutting a carrot in half and jamming it into the jar.

Sugar 

Sugar is a carbohydrate broken down to a smaller form. Since LAB consumes carbohydrates, sugar is an easier form of food for them. The more sugar added to a fermentation, the more quickly the fermentation will occur. Not all sugar will be consumed by the LAB, and the result will be a balance of sweet and acidic flavors. 

Benefits of Lactic Acid Fermentation

The benefits of lactic acid fermentation are far reaching. Fermented foods are great for your gut biome, have intriguing flavors, and are much easier to locate now that the general population has developed a fondness for kombucha, sourdough bread, and yogurt. 

Bell Chem is a food additive supplier based in Longwood, FL (just north of Orlando) with hundreds of products stocked in their 50,000+ square-foot warehouse. You can expect the highest quality products, expedited shipping options for maximum efficiency, and unrivaled personalized customer service. Let our knowledgeable and friendly customer service representatives and accounting staff personalize all your needs by either calling 407-339-BELL (2355) or by sending us an online message.