Description
Lactic acid fermentation converts sugars in vegetables and fruits into lactic acid, lowering pH and preserving the product.
Technical
Lactic acid bacteria such as *Lactobacillus plantarum* and *Leuconostoc mesenteroides* metabolize fermentable sugars to produce lactic acid and CO₂. The resulting acidification to pH 3.5–4.5 inhibits pathogenic and spoilage microorganisms. Controlled temperature, salt, and time are essential to balance flavor, texture, and safety.
Science
Primary Reaction
Fermentation of fermentable sugars to lactic acid by lactic acid bacteria
Sensory Profile
Aroma ()
earthytangyvegetalfermentedmildbrinyfruityherbaceousmustysharp