What You Need to Know
During fermentation, lactic acid bacteria (Lactobacillus plantarum, Pediococcus pentosaceus) reduce leaf sugars to lactic acid, lowering pH and preserving the leaves. Yeasts (Saccharomyces cerevisiae, Candida spp.) concurrently convert sugars to ethanol and CO₂, contributing to aroma and flavor complexity. The process also reduces caffeine content by ~30 % and generates volatile compounds that impart the characteristic umami‑rich profile of lahpet.
The Science
Primary Reaction
lactic acid fermentation of leaf sugars