Description
Traditional Odia fermented mango pickle made with a high‑salt, spice‑rich brine.
Technical
Mango flesh provides fermentable sugars that heterofermentative lactic acid bacteria convert to lactic, acetic, and carbonic acids, lowering the pH to 3.5–4.0. The 10–15 % NaCl brine creates an osmotic barrier that suppresses spoilage microbes while allowing halotolerant LAB to dominate. Phenolic compounds from mustard, fenugreek, cumin, coriander and chili add antimicrobial activity and contribute to the characteristic aroma.
Science
Primary Reaction
Heterofermentative lactic acid fermentation of mango sugars by Lactobacillus spp.
Sensory Profile
Aroma ()
tangyspicyearthycitrusyfermentedmustardyfenugreek-likepungentfruitycomplex