What You Need to Know
Different microbial strains are introduced at specific phases to capitalize on their optimal metabolic conditions, producing diverse flavor compounds like esters, aldehydes, and organic acids through sequential enzymatic reactions.
Enables creation of nuanced fermented products where early-stage microbes prepare substrates for later strains, building depth unattainable with single-strain fermentation.
Key Parameters
Temperature
Phased (20→28→18)°C
12°C - 35°C
Time
Strain-dependent phases
3 days - 18 months
Equipment
pH-controlled fermentersAnaerobic chambersMicrobial air filters
Steps
- 1.
Koji-miso-shoyu succession (Japan): Aspergillus→Pediococcus→Zygosaccharomyces progression
- 2.
Multi-phase kimchi (Korea): Leuconostoc→Lactobacillus→Weissella succession
The Science
Primary Reaction
Lactic acid fermentation