Description
Fermentation and preservation method using microorganisms and plant extracts to create a natural barrier against spoilage.
Technical
The fermentation process involves the use of microorganisms such as Lactobacillus plantarum and Pseudomonas fluorescens, which break down proteins and fats, producing lactic acid and creating an acidic environment that inhibits the growth of pathogens. The use of plant extracts such as achiote and annatto adds color and flavor to the fermented food, while also providing additional antimicrobial properties.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
TangyUmamiEarthyHerbalWoodySpicy
Wine Analogy
Similar to natural wine fermentation with wild yeasts
Coffee Analogy
Resembles anaerobic coffee fermentation processes