What You Need to Know
During fermentation, shrimp proteins are hydrolyzed by endogenous enzymes and microbial proteases, releasing free amino acids such as glutamic acid that impart umami. Lactic acid bacteria convert sugars to lactic acid, dropping the pH to 4.5–5.0 and creating a stable environment for flavor development, while halophilic yeasts produce volatile sulfur compounds that enhance aroma.
The Science
Primary Reaction
Proteolysis of shrimp proteins followed by lactic acid fermentation and yeast metabolism