Description
Karambola fermentation in the Philippines preserves the fruit while imparting a sour, tangy flavor.
Technical
The process relies on lactic acid bacteria, primarily Lactobacillus plantarum, to convert sugars into lactic acid, lowering pH and inhibiting spoilage organisms. Yeasts and molds such as Aspergillus oryzae may also contribute to flavor development through ester formation and mild proteolysis.
Science
Primary Reaction
Glucose → Lactic acid + Ethanol + CO₂
Sensory Profile
Aroma ()
fruitysoursweetyeastyearthyfermentedtropicalmildly acidicfloralmusty