Description
A South Indian mango pickle fermented anaerobically by lactic acid bacteria and yeasts.
Technical
During fermentation, the natural sugars of raw mangoes are converted by LAB and yeasts into lactic acid, ethanol, and CO₂, lowering the pH to 3.5–4.0 and creating a preservative environment. Salt at 10–15 % (w/w) provides osmotic pressure that favors LAB while suppressing spoilage organisms, and the process is tightly controlled by temperature, time, and airtight conditions.
Science
Primary Reaction
Anaerobic fermentation of mango sugars by lactic acid bacteria and yeasts producing lactic acid, ethanol, and CO₂
Sensory Profile
Aroma ()
pungentspicyacidiccomplexfragrantmustardyearthyfermentedfruitysharp