Key Parameters
Equipment
pH metertemperature-controlled fermentation chamberairlock system
Steps
- 1.
Koji-based miso (Japan): Precise temperature control during Aspergillus oryzae fermentation develops deep umami flavors
- 2.
Controlled sourdough (San Francisco): Maintains consistent Lactobacillus sanfranciscensis activity for reliable acidity and rise
- 3.
Nordic Skyr (Iceland): Thermophilic fermentation at precisely 40°C produces thick texture and clean lactic notes
The Science
Primary Reaction
Lactic acid fermentation