Fermentation and Acidification Faults

Culture identity and viability, fermentable sugar, temperature, salt, cure, pH measurement and product size interact. A fault may arise from several simultaneous deviations.

Cold product, weak or damaged culture, incorrect dose, unsuitable sugar, inhibitor carryover or poor distribution can delay the required pH decline.

High temperature, excessive fermentable substrate or uneven conditions can create over-acidification or large differences between positions and units.

Gas-producing contaminants, residual sugar or continued fermentation can create internal pockets or package swelling. Trapped stuffing air must be distinguished from active gas production.

Review culture handling, lot, addition, sugar, time, product temperature and serial pH results. Sample slow representative units rather than relying on an average.

Use defined culture and process conditions, mapped loading and calibrated pH methods. Hold the batch when the required trajectory or endpoint is not demonstrated.