Description
Pickling with lactic acid bacteria is a controlled, anaerobic fermentation that converts sugars into lactic acid, lowering pH to inhibit pathogens while developing characteristic flavors.
Technical
During fermentation, lactic acid bacteria (LAB) metabolize fermentable sugars such as glucose and fructose into lactic acid via homolactic or heterolactic pathways. The accumulation of lactic acid reduces the brine pH to 4.0–4.5, creating an environment hostile to spoilage and pathogenic microorganisms. Concurrently, LAB produce carbon dioxide and a spectrum of flavor compounds (e.g., diacetyl, acetoin) that contribute to the sensory profile of the pickled product.
Science
Primary Reaction
Fermentation of fermentable sugars to lactic acid by LAB
Sensory Profile
Aroma ()
earthyfermentedcitrusnuttyslightly sweetvinegaryfunkybutteryherbaceous