Description
Fish fermentation with marine bacteria preserves fish by halophilic microbes producing lactic acid and hydrolyzing proteins.
Technical
During fermentation, halophilic bacteria such as Lactobacillus sakei and Bacillus subtilis metabolize fish proteins, producing lactic acid that lowers pH to 4.5–5.0. Proteolytic enzymes release free amino acids and peptides, contributing to umami flavor, while uncontrolled activity can generate biogenic amines like histamine.
Science
Primary Reaction
Fermentation of fish proteins by halophilic bacteria producing lactic acid and peptides.
Sensory Profile
Aroma ()
saltyumamifishyfermentedbitterbrinyearthysulfuroustangymarine