What You Need to Know
During fermentation, halophilic lactic acid bacteria (e.g., Lactobacillus plantarum) and yeasts metabolize shrimp proteins into lactic acid, ethanol, and volatile sulfur compounds, while the high salt concentration (10–15 % NaCl) suppresses spoilage organisms. The process lowers the pH from ~6.5 to ~4.5, creating an environment that favors selected microbes and develops the characteristic umami flavor.
The Science
Primary Reaction
Protein hydrolysis → amino acids → lactic acid, ethanol, sulfur volatiles