Microbial anaerobic catabolism of sugars: Embden–Meyerhof glycolysis to pyruvate, then ethanol + CO₂ (yeast, beer/wine), lactate (LAB, yoghurt), or acetate (vinegar). Produces flavour compounds and shelf-stability via pH drop.
Microbial anaerobic catabolism of sugars: Embden–Meyerhof glycolysis to pyruvate, then ethanol + CO₂ (yeast, beer/wine), lactate (LAB, yoghurt), or acetate (vinegar). Produces flavour compounds and shelf-stability via pH drop.