Lactic fermentation
Also lacto fermentation, LAB-driven fermentation
Lactic fermentation steers the microbial community toward lactic acid bacteria, which thrive when oxygen is limited and pH falls, by using submerged anaerobic conditions or by inoculating with LAB cultures. These bacteria break down mucilage, lower pH and generate lactic, malic and tartaric acids along with fruity, floral and caramel-like aroma compounds, and they suppress spoilage microbes. Co-inoculation with yeasts is a common strategy.
- Fermentation
- 24–96h
- Drying
- 7–15days
- Water use
- Medium
- Origins listing it
- 0
- Ripe cherry
- Sort
- Pulp
- Ferment
- Wash
- Dry
- Hull
- Green
Step by step
Compare every method- 01Pulp cherry and ferment under oxygen-limited, often submerged, conditions that favour lactic acid bacteria
- 02Optionally inoculate with Lactobacillus or Leuconostoc cultures
- 03Monitor pH; wash or dry when the target acidity is reached
Cup tendencies
creamy, yoghurt-like acidity, fruity and floral notes; lactic acid bacteria produce malic and tartaric acids and caramel-honey aromas
Risk
Mislabelled lots: without inoculation the LAB share depends on conditions; over-acidification
Where it is used
Common in, per the method's sources
Origins and regions that list it
No origin record lists it yet.
Other methods
- Anaerobic fermentation, natural
- Anaerobic fermentation, washed
- Carbonic maceration
- Honey process (yellow, red, black)
- Monsooned Malabar
- Natural (dry process)
- Pulped natural (semi-dry)
- Thermal shock fermentation
- Washed (wet, fully washed)
- Wet-hulled (Giling Basah)
- Yeast-inoculated (starter culture) fermentation