Description
Muktuk fermentation is a traditional Inuit process that preserves whale skin and blubber through psychrotolerant bacterial and halophilic activity at near‑freezing temperatures.
Technical
At 0–4 °C, lactic acid bacteria (Leuconostoc, Lactobacillus) and halophiles (Psychrobacter, Halobacterium) metabolize proteins and lipids, producing lactic acid, acetic acid, and ammonia, which lower the pH from ~6.5 to ~4.5. The acidic environment inhibits spoilage organisms while generating volatile compounds that give the product its characteristic pungent aroma.
Science
Primary Reaction
Fermentation of proteins and lipids by psychrotolerant bacteria and halophiles
Sensory Profile
Aroma ()
pungentfishysourearthysaltyammoniacalfermented marinegameysharpbriny