Description
Lactic acid fermentation preserves vegetables by converting sugars into lactic acid, lowering pH to inhibit spoilage microbes.
Technical
During fermentation, lactic acid bacteria (LAB) such as Lactobacillus plantarum metabolize fermentable sugars to produce lactic acid and CO₂. The acidification lowers the pH to ≤4.0, creating an environment hostile to pathogenic and spoilage organisms. Temperature, salt concentration, and time govern the rate of acid production and flavor development.
Science
Primary Reaction
Fermentation of sugars by LAB to produce lactic acid and CO₂
Sensory Profile
Aroma ()
fermentedacidiccabbage-likeslightly sweetbitter
Origin & History
Civilization
Various traditional cultures (Korean, German, etc.)
Era
Traditional to modern