Description
Fermented vegetable preservation uses lactic acid bacteria to convert sugars in cucumbers and carrots into lactic acid, lowering pH and preserving the product.
Technical
During fermentation, Lactobacillus plantarum metabolizes glucose and fructose into lactic acid, which drops the pH to 4.5–4.8 within 24–48 h. The acidification inhibits spoilage organisms while the LAB produce flavor compounds such as acetic acid, diacetyl, and acetaldehyde, contributing to the characteristic tangy and complex taste.
Science
Primary Reaction
Lactic acid fermentation of vegetable sugars by LAB
Sensory Profile
Aroma ()
citrusyearthysweetacidicfermentedmustyherbalvinegaryspicyfunky