What You Need to Know
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.
Key Parameters
Temperature
°C - °C
Steps
- 1.
Saeujeot (Korea): Base seasoning for kimchi fermentation
- 2.
Nam pla (Thailand): Accelerated halophilic fish sauce production
- 3.
Colatura di alici (Italy): Ancient Roman-style fermented anchovy liquid
The Science
Primary Reaction
Proteolysis and lipid hydrolysis by halophilic bacteria