Classification by Fermentation

Fermentation requires meaningful microbial transformation of the product, commonly through acidification and flavour development. Ageing alone does not establish fermentation.

Commercial or house cultures are selected for predictable performance under defined temperature, substrate and salt conditions.

Traditional fermentation can rely on established raw-material, environmental or backslopping microbiota, but this is not equivalent to an uncontrolled modern process.

Fermented products vary in rate, final acidity and sensory profile. A mild slow-fermented salami should not be forced into a strongly sour model.

Fermentation status, culture approach and process target should be represented without replacing the product’s protected or traditional identity.

Classify fermentation separately from drying, smoking and heat. Many products combine several of these processes.