Description
Cold‑room fermentation in ice houses used sub‑freezing temperatures to slow spoilage while allowing lactic acid bacteria to acidify foods.
Technical
At temperatures between 0 °C and 4 °C, homofermentative lactic acid bacteria such as *Lactobacillus delbrueckii* subsp. *lactis* convert lactose or glucose into lactic acid, lowering pH and inhibiting spoilage organisms. The process also produces CO₂, contributing to texture and flavor development.
Science
Primary Reaction
Homofermentative lactic acid fermentation
Sensory Profile
Aroma ()
earthymilkybrinysubtlefermentedmustymineral-like
Origin & History
Civilization
Monastic communities, Scandinavian fishermen, English estates