Describe lactofermentation

Lactofermentation is a form of fermentation in which lactic acid bacteria convert the sugars in food into lactic acid under low-oxygen conditions, acidifying and preserving the food while changing its flavor and texture. It is the process behind foods like sauerkraut, kimchi, traditional dill pickles, yogurt, and many cured vegetable ferments.healthline+2​

Core process

Lactic acid bacteria (mainly species in the Lactobacillus group and related genera) metabolize carbohydrates such as glucose, fructose, or lactose and produce lactic acid, and in some cases also carbon dioxide and small amounts of ethanol or other metabolites. The rising acidity and reduced oxygen create an environment where these bacteria thrive while spoilage and pathogenic microbes are suppressed, giving the ferment its characteristic sourness and improving shelf life.wikipedia+2​

Practical setup

In food preservation, lactofermentation usually involves either submerging plant material (such as cabbage or cucumbers) in a salt brine or salting it until it releases enough juice to cover itself, creating an anaerobic, salty environment that favors lactic acid bacteria. Over days to weeks at moderate temperatures, these bacteria dominate, pH drops, and the product develops tangy, complex flavors and a crisp or softened texture depending on the substrate and conditions.thespruceeats+3​

Biochemical variants

From a microbiological standpoint, lactic acid fermentation can be homolactic, where most of the sugar is converted to lactic acid, or heterolactic, where lactic acid is produced along with carbon dioxide and other compounds like ethanol. Different lactic acid bacteria species and conditions (temperature, salt concentration, oxygen exposure) determine which pathway dominates and thus influence flavor, gas production, and acid profile.wikipedia+2​

Safety and benefits

Properly conducted lactofermentation is generally safe because the combination of salt, low oxygen, and decreasing pH strongly inhibits many foodborne pathogens, including Clostridium botulinum. Many lactofermented foods contain live lactic acid bacteria and fermentation-derived compounds that can contribute to gut microbial diversity and may have digestive or immune-related benefits, although the specific effects depend on the food and strains involved.urbanfarmandkitchen+3​

1. https://www.healthline.com/nutrition/lacto-fermentation
2. https://www.thespruceeats.com/how-lacto-fermentation-works-1327598
3. https://en.wikipedia.org/wiki/Lactic_acid_fermentation
4. https://www.youtube.com/watch?v=7UdquGa6jBs
5. https://urbanfarmandkitchen.com/lacto-fermentation-how-to-ferment-fruits-and-vegetables/
6. https://www.fermentedfoodlab.com/what-is-lacto-fermentation/
7. https://en.wikipedia.org/wiki/Lactofermentation
8. https://www.ncbi.nlm.nih.gov/books/NBK234703/
9. https://revolutionfermentation.com/en/blogs/fermented-vegetables/how-to-make-a-lacto-fermentation/
10. https://culturesforhealth.com/blogs/learn/natural-fermentation-what-is-lacto-fermentation