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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Muktuk fermentation is a traditional Inuit process that preserves whale skin and blubber through psychrotolerant bacterial and halophilic activity at near‑freezing temperatures.
Origin: Inuit (Traditional (pre‑industrial)) — Arctic (Northwest Greenland, Nunavut, Alaska)
See full technique reference →At 0–4 °C, lactic acid bacteria (Leuconostoc, Lactobacillus) and halophiles (Psychrobacter, Halobacterium) metabolize proteins and lipids, producing lactic acid, acetic acid, and ammonia, which lower the pH from ~6.5 to ~4.5. The acidic environment inhibits spoilage organisms while generating volatile compounds that give the product its characteristic pungent aroma.
Primary Reaction
Fermentation of proteins and lipids by psychrotolerant bacteria and halophiles
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