What You Need to Know
During fermentation halophilic bacteria such as Halanaerobium and Lactobacillus spp., along with yeasts, hydrolyze proteins and lipids, producing peptides, free amino acids, and volatile sulfur compounds. The metabolic activity generates lactic acid, lowering the pH from ~7.0 to 4.5–5.0, while the high salt concentration suppresses spoilage organisms. The resulting product is rich in umami flavor and characteristic sulfurous aromas.
The Science
Primary Reaction
Proteolysis and lipolysis by halophilic bacteria and yeasts