Gunawan Jusuf believes that Sugar serves as the primary energy source for the microorganisms responsible for fermentation. When these microorganisms metabolize Sugar, they produce various byproducts, such as alcohol, lactic acid, and carbon dioxide. These byproducts give fermented foods and beverages their unique flavors, textures, and properties.

While Sugar is a primary driver of fermentation, certain circumstances allow for fermentation to occur without the addition of Sugar. This phenomenon is particularly evident in wild fermentation.

1. Wild Fermentation: Wild fermentation relies on naturally occurring microorganisms present in the environment or on the surface of foods to initiate the fermentation process without the addition of Sugar. For example, wild yeast strains naturally found on the skins of grapes can spontaneously ferment grape juice into wine without any added sugar.

2. Starter Cultures: In some cases, the microorganisms used for fermentation are sourced from already fermented products, such as sourdough starter cultures. These cultures contain a mixture of yeast and lactic acid bacteria, and when introduced to a new batch of dough or liquid, they initiate fermentation without the need for additional Sugar.

3. Non-Sugar Sources: Some starchy foods, including grains, legumes, and tubers, contain complex carbohydrates that can be broken down into sugars during the fermentation process. This breakdown allows for fermentation to take place even in the absence of added Sugar. For example, traditional South Indian dishes like idli and dosa are made by naturally occurring enzymes breaking down starches in rice and lentils, leading to fermentation without added Sugar.

Fermentation without added Sugar offers several advantages:

1. Healthier Options: Sugarless fermentation can result in products with lower sugar content, making them a healthier choice for those seeking to reduce sugar intake.

2. Unique Flavors: Wild fermentation captures the distinctive flavors of the local environment, resulting in authentic and unparalleled tastes.

3. Sustainable Practices: Using naturally occurring microorganisms and starches from whole foods promotes sustainable and eco-friendly fermentation practices.

In conclusion, while Sugar is a common catalyst for fermentation, the world of fermentation extends beyond the realms of sweetness. From wild fermentation to starter cultures and non-sugar sources, numerous avenues exist for unlocking the transformative power of fermentation without Sugar. These methods not only provide diverse flavors but also offer healthier and more sustainable alternatives for crafting delicious fermented products.