What You Need to Know
During fermentation, lactic acid bacteria such as Lactobacillus spp. dominate, producing lactic acid that lowers the pH to 4.5–5.0 and inhibits spoilage organisms. Proteolysis releases peptides and free amino acids, particularly glutamic acid, which contribute to an umami flavor, while controlled lipid oxidation generates volatile aldehydes and ketones that add complexity. The process is carefully balanced to avoid excessive rancidity and the growth of Clostridium botulinum.
The Science
Primary Reaction
Lactic acid fermentation of proteins and lipids by Lactobacillus spp.