Heterofermentative lactic acid bacteria
Heterofermentative LAB
Japanese: ヘテロ乳酸発酵菌
Lactic acid bacteria that produce multiple metabolites including lactic acid, carbon dioxide, and ethanol from sugars. Involved in the fermentation of kimchi and sourdough.
Heterofermentative lactic acid bacteria produce not only lactic acid but also carbon dioxide, ethanol, and acetic acid simultaneously. 'Hetero' means 'different'—from a single sugar, diverse products emerge.
This variety of metabolites lends complex flavors to foods. The slight effervescence of kimchi, the distinctive aroma of sourdough bread—these are gifts of heterofermentation.
Leuconostoc mesenteroides and Lactobacillus brevis are representative species. Though less efficient than homofermentative bacteria, when it comes to flavor complexity, heterofermentative bacteria win the day.