Description
Jeotgal is a Korean salted‑fermented seafood condiment produced by halophilic bacteria that break down proteins and lipids at moderate temperatures and high salt concentrations.
Technical
Halophilic bacteria such as Halanaerobium, Halomonas, and Salinibacter catalyze proteolysis, liberating free amino acids—especially glutamate—and inosinic acid, while lipid hydrolysis yields free fatty acids and volatile sulfur compounds like dimethyl sulfide. The resulting mixture of umami‑rich nucleotides, amino acids, and sulfur volatiles imparts the characteristic savory, marine aroma and taste of jeotgal.
Science
Primary Reaction
Proteolysis and lipid hydrolysis by halophilic bacteria
Parameters
Temperature
°C to °C range
Sensory Profile
Aroma ()
saltyumamimarinesulfuroussavorybriny