Description
Wood‑smoked fermentation combines low‑temperature smoking with controlled salt and moisture to create an environment where halophilic lactic acid bacteria thrive, producing acid and aromatic phenols that preserve protein foods.
Technical
Phenolic compounds such as guaiacol, syringol, phenol, and formaldehyde act as antimicrobial agents, suppressing spoilage microbes while permitting growth of Lactobacillus and Pediococcus species. The resulting lactic acid lowers pH to 4.5‑5.0, and the smoke chemistry contributes to flavor development. Water activity is reduced below 0.90 by salt and smoke, retarding oxidation and enzymatic breakdown of muscle proteins.
Science
Primary Reaction
Fermentation by halophilic lactic acid bacteria producing lactic acid and phenolic compounds from smoke
Sensory Profile
Aroma ()