What You Need to Know
During fermentation, proteolytic enzymes from fish and halophilic microbes hydrolyze proteins into peptides and free amino acids, notably glutamic acid, which imparts umami. Concurrently, lactic and acetic acid bacteria produce organic acids that lower pH, inhibit spoilage organisms, and stabilize the product. The process relies on a tightly controlled salt concentration (15–20 % NaCl) to select for halophiles while preventing pathogenic growth.
The Science
Primary Reaction
Proteolysis and acidification