Description
A low‑temperature, anaerobic soil fermentation of roasted locust beans that produces pungent aromas and flavors.
Technical
Proteolytic enzymes from indigenous soil microbes break down bean proteins into peptides and free amino acids, which are further converted into volatile amines such as trimethylamine and ammonia. The process lowers the pH from ~6.5 to ~4.5, inhibiting spoilage bacteria while promoting lactic‑acid and butyric‑acid bacteria that generate characteristic acids and volatile sulfur compounds.
Science
Primary Reaction
Proteolytic degradation of bean proteins by soil microbes under anaerobic conditions
Sensory Profile
Aroma ()
pungentearthynuttysulfurousfermentedammoniacalfunkymustycheesy