Description
Lactic acid fermentation creates tangy, shelf-stable pork sausage with complex umami depth.
Technical
Homofermentative LAB (Lactobacillus sakei, L. plantarum) convert rice carbohydrates to lactic acid (pH 4.5-5.2), while Staphylococcus carnosus contributes cured meat aromas through proteolysis.
Culinary Significance
Essential for creating the signature sour-funky flavor profile of Northeastern Thai cuisine while preventing pathogenic growth.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
28°C optimal
22°C to 32°C range
Time
3 days
48 hours – 5 days
Equipment
Banana leaves (oxygen barrier)Clay pots (traditional vessel)Cheesecloth (modern alternative)