What You Need to Know
Lactobacillus plantarum ferments the seed carbohydrates to lactic acid, lowering the pH to 4.5–5.0 and enhancing safety and flavor. The process also reduces phytic acid by ~30 % and releases free fatty acids, improving the bioavailability of sesame oil. The resulting paste has a nutty, slightly sour profile and a smoother mouthfeel compared to non‑fermented tahini.
The Science
Primary Reaction
Fermentation of seed carbohydrates by Lactobacillus plantarum producing lactic acid