By: Devin Green
Chemical changes occur in the fermentation process. These changes are the microorganism break down the sugar into acidic compounds.
Types of Bacteria
The types are yeast, lactic acid bacteria, acetic acid bacteria, aerobic spore forming bacteria, and filamentous fungi.
The time required to ferment the seeds usually takes a week and the drying process takes a week also.
During the process of fermentation the citric acid causes the pH to change to 3.0 - 3.8. As the yeast uses up the acid the pH will change to 4.0 - 5.5.