What You Need to Know
Halophilic lactic acid bacteria hydrolyze fish muscle proteins into free amino acids and peptides, generating lactic and acetic acids that lower the pH to about 4.5. The resulting acidic environment preserves the fish while the phenolic antioxidants from herbs inhibit oxidation and suppress spoilage microbes. The combination of proteolysis, acidification, and antioxidant activity creates the characteristic umami, salty, and herbal flavor profile.
The Science
Primary Reaction
Proteolysis and acidification by halophilic lactic acid bacteria