Description
A salty, umami-rich liquid condiment produced by fermenting anchovies with salt.
Technical
During anaerobic fermentation, halophilic bacteria such as Bacillus subtilis secrete proteases that hydrolyze fish proteins into free amino acids, notably glutamic acid, which imparts umami. Subsequent microbial metabolism generates volatile sulfur compounds (e.g., 3‑methyl‑2,4‑dithiapentane) that create the characteristic aroma. Organic acids lower the pH from ~6.5 to ~4.5, stabilizing the product.
Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by halophilic bacteria followed by amino‑acid deamination and sulfur‑compound formation
Sensory Profile
Aroma ()
saltyumamisulfurousfermentedfishybrinypungentearthycomplexmarine