During true fermentation, what substance is converted into lactic acid, generating the characteristic tangy flavor of the pickle?
Answer
Sugars
In the process of traditional lacto-fermentation, the conversion chemistry is central to both flavor and function. Lactic acid bacteria actively consume the natural sugars present within the banana peppers or any sugars intentionally added to the salt brine solution. Through their metabolic activity, these bacteria convert these sugars directly into lactic acid. This production of lactic acid is what creates the distinctly tangy and sour flavor profile associated with genuinely fermented foods, distinguishing them from the sharpness imparted by the direct addition of vinegar in non-fermented pickling.
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