When food is fermented how is it ensured that the right type of fermentation occurs so that you don’t make pickles when you want alcohol and vice versa?

Question

When food is fermented how is it ensured that the right type of fermentation occurs so that you don’t make pickles when you want alcohol and vice versa?

In: Chemistry

Answer 1

There are three different kinds of fermentation.

Lactic acid fermentation is one kind, which is when sugars and starches ferment into lactic acid. This can make pickles and saurkraut and kimchi.

Ethanol fermentation creates alcohols by breaking down sugars into glucose, using a process called glycolysis.

Acetic fermentation creates stuff like vinegar and kombucha. This works with starchy grains and fruits.

The different kinds of fermentation are caused by different kinds of yeasts, bacteria, or chemical fermenting agents. You combine those different fermenting chemicals with different kinds of organic materials to get the process you want.