What You Need to Know
During fermentation, lactic acid bacteria (e.g., Lactobacillus plantarum, Pediococcus pentosaceus) metabolize sugars to produce lactic acid, which lowers the pH to 4.2–4.6. This acidification, combined with controlled salt (2–3 % w/w) and nitrite (≈50–100 ppm), creates a synergistic preservation system that suppresses spoilage and pathogenic microbes while generating volatile compounds (diacetyl, acetaldehyde, esters) that contribute to the sauce’s umami and tangy profile.
The Science
Primary Reaction
Lactic acid fermentation by LAB