Lactofermentation

Lactofermentation, also called lactic acid fermentation, is a method of preserving and flavoring foods through the activity of lactic acid bacteria (LAB). In this anaerobic process, fermentable sugars are converted mainly into lactic acid, with smaller amounts of carbon dioxide and other byproducts produced by different LAB species.

Key microorganisms include Lactobacillus, Leuconostoc, and Pediococcus. Homofermentative LAB yield mostly lactic acid; heterofermentative LAB produce lactic acid along with CO2 and other compounds. The acidification lowers the pH to about 3–4, inhibiting spoilage organisms and giving a characteristic sour flavor.

Common substrates are vegetables, dairy, and some grains or legumes. Classic examples include sauerkraut and kimchi, fermented pickles, yogurt and kefir, and certain sourdough breads where LAB contribute to the tang.

The process often uses salt in a brine to suppress unwanted microbes and create an anaerobic environment. Temperatures typically range from 15 to 22 C, and fermentation can take days to weeks. Afterward, refrigeration slows further changes.

Benefits cited include preservation, improved digestibility, and complex flavors. Some products contain live LAB, which may offer probiotic benefits, though viability varies with product and storage.

Lactofermentation is distinct from alcoholic fermentation (ethanol production) and from acetic fermentation (acetic acid production). It has deep historical roots in many cultures and remains common in both home and commercial food preparation.