Savanyodás

Savanyodás (from savanyú, sour) is the process by which a substance becomes acidic or develops a sour taste. In everyday language it is used for acidification caused by microbial metabolism or chemical reactions, and it is relevant in food science, agriculture, and environmental contexts.

In foods, savanyodás can be intentional, as in lactic acid fermentation, where sugars are converted to lactic acid by lactic acid bacteria, lowering the pH and giving a characteristic sour flavor. This is typical in dairy products (yoghurt, sour milk) and vegetables prepared by fermentation (savanyított káposzta, pickled cucumbers). Souring can also be a sign of spoilage when unwanted microbes grow and produce acids, causing off-flavors and texture changes.

In soil and plant production, savanyodás refers to soil acidification, a decrease in soil pH due to natural processes or human activities such as acid deposition (pollution), excessive use of ammonium-based fertilizers, and leaching of basic cations. Acidic soils can alter nutrient availability, increase solubility of toxic metals, and affect plant growth.

Measurement and management: savanyodás is monitored by pH and titratable acidity; preventing unwanted souring or controlling fermentation requires temperature control, salt concentration, and hygiene; mitigating soil acidification involves liming, balanced fertilization, and proper irrigation.