What You Need to Know
In a 10–15 % NaCl brine at 20–25 °C, lactic acid bacteria ferment the starches of wild rice into lactic acid, lowering the pH to 4.5–5.0 and reducing water activity to ~0.85. The acidic environment inhibits spoilage microbes while the osmotic pressure draws out excess moisture, extending shelf‑life. The process also imparts a mild sourness and preserves the grain’s texture.
The Science
Primary Reaction
Fermentation of starches to lactic acid by lactic acid bacteria in brine