Description
Lacto‑fermented fish uses halotolerant lactic acid bacteria to acidify salted fish, producing a savory condiment.
Technical
During fermentation, LAB metabolize fish‑derived carbohydrates to produce lactic acid, lowering the pH to 4.0–4.5 and inhibiting spoilage microbes. The acidic environment also promotes proteolysis, releasing free amino acids and peptides that contribute to umami flavor. Secondary reactions generate volatile sulfur compounds and nucleotides that enhance aroma and taste.
Science
Primary Reaction
Fermentation of fish carbohydrates by LAB producing lactic acid (C3H6O3) and subsequent proteolysis
Sensory Profile
Aroma ()
fishysaltyumamisourfermentedfunkybrinypungentearthyammoniacal