Description
Curing meat with lactic acid bacteria lowers pH and inhibits spoilage while developing flavor.
Technical
Lactic acid bacteria such as Lactobacillus plantarum and Lactobacillus sakei ferment residual sugars to lactic acid, reducing the pH to 4.5–5.0 within 48–72 h. This acidification creates an environment hostile to pathogens like Clostridium botulinum while preserving the meat’s texture and imparting characteristic tangy flavors. Salt at 2–3 % (w/w) both inhibits spoilage organisms and provides osmotic stress that selects for LAB growth.
Science
Primary Reaction
Fermentation of residual sugars → lactic acid
Sensory Profile
Aroma ()
savorytangyumamiearthyfunkybuttery
Origin & History
Civilization
Various cultures
Era