Description
Microbial fermentation preserves food by converting carbohydrates into organic acids, primarily lactic acid, which lowers pH and creates an inhospitable environment for spoilage organisms.
Technical
During lactic acid fermentation, lactic acid bacteria (LAB) such as Lactobacillus plantarum metabolize glucose via the Embden–Meyerhof–Parnas pathway, producing lactic acid as the main end‑product. The accumulation of lactic acid reduces the pH to ≤4.5, inhibiting the growth of spoilage and pathogenic microbes. Salt concentration and temperature modulate enzyme activity and microbial community dynamics, ensuring rapid acidification and flavor development.
Science
Primary Reaction
Fermentation of carbohydrates to lactic acid by lactic acid bacteria
Sensory Profile
Aroma ()
fermentedacidicvegetalslightly sweetbitterearthyyeasty