Description
Vegetable fermentation relies on halotolerant lactic acid bacteria that metabolize sugars into lactic acid, creating an acidic environment that preserves the product.
Technical
During fermentation, glucose is converted by Lactobacillus plantarum and Leuconostoc mesenteroides into lactic acid via homofermentative pathways, while heterofermentative pathways can produce acetic acid and CO₂. The accumulation of lactic acid lowers the pH to ≤4.0, inhibiting spoilage organisms and promoting the synthesis of exopolysaccharides that enhance texture. Salt concentration and temperature modulate enzyme activity and microbial succession, thereby controlling flavor, acidity, and safety.
Science
Primary Reaction
Glucose → Lactic acid (and sometimes acetic acid)
Sensory Profile
Aroma ()