Description
Lactic acid bacteria convert sugars into lactic acid, preserving vegetables while developing complex sour flavors.
Technical
Heterolactic fermentation by Leuconostoc and Lactobacillus species produces lactic acid, acetic acid, CO2, and ethanol via the phosphoketolase pathway, with pH dropping below 4.6 to prevent pathogen growth.
Culinary Significance
Creates probiotic-rich foods with umami depth and crunchy texture, while extending shelf life without refrigeration.
Science
Primary Reaction
C6H12O6 → 2CH3CHOHCOOH (homolactic) or C6H12O6 → CH3CHOHCOOH + C2H5OH + CO2 (heterolactic)
Parameters
Temperature
20°C optimal
10°C to 30°C range
Time
2-6 weeks
3 days – 12 months
Equipment
Ceramic weightsAirlock lidspH meterSalt scale