Description
Lacto-fermentation is a process that involves the action of lactic acid bacteria to convert sugars into lactic acid, resulting in a sour taste and a tangy flavor.
Technical
Lacto-fermentation involves the action of lactic acid bacteria, such as Lactobacillus plantarum, which convert sugars into lactic acid, resulting in a sour taste and a tangy flavor. The optimal temperature for lacto-fermentation is between 10°C and 20°C, with 15°C to 18°C being the ideal range.
Science
Primary Reaction
Conversion of sugars into lactic acid
Sensory Profile
Aroma ()
SourTangyFermentedEarthyPungentYeasty
Wine Analogy
Similar to natural wine fermentation with funky, earthy notes
Coffee Analogy
Reminiscent of natural processed coffee with fruity acidity