Description
Anaerobic conversion of vegetable sugars into lactic acid by LAB, creating acidic preservation.
Technical
Homofermentative LAB (e.g., Lactobacillus plantarum) metabolize hexoses via glycolysis, producing primarily lactic acid (C₃H₆O₃) while suppressing proteolytic bacteria through pH reduction below 4.6.
Culinary Significance
Transforms crisp vegetables into tangy, shelf-stable products while enhancing umami through glutamic acid formation.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
20°C optimal
15°C to 23°C range
Time
2-4 weeks
3 days – 6 months
Equipment
Ceramic crocksGlass fermentation weightsAirlock systems