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

This can be controlled through A) the microorganisms you use, and b) the food you give them.

Note: most pickles are not fermented, just preserved in brine. However, things like yogurt, beer, and kimchi are all fermented.

Different microbes have different metabolic pathways, meaning if you give a certain bacterium Food A, it can spit out Product B and Product C. If you gave it Food B, it could spit out Product D and Product E.

Different bacteria (and fungi like yeasts) will produce different end products (like alcohol or a variety of different acids) depending on what food they’re given.