What You Need to Know
During fermentation, LAB metabolize fish‑derived carbohydrates to produce lactic acid, lowering the pH to 4.0–4.5 and inhibiting spoilage microbes. The acidic environment also promotes proteolysis, releasing free amino acids and peptides that contribute to umami flavor. Secondary reactions generate volatile sulfur compounds and nucleotides that enhance aroma and taste.
The Science
Primary Reaction
Fermentation of fish carbohydrates by LAB producing lactic acid (C3H6O3) and subsequent proteolysis