The fermentation starts from a lactic acid enzyme in the spine of the fish, and so the fermentation is by autolysis; together with bacteria, pungent smelling acids are formed in the fish such as propionic acid, butyric acid and acetic acid.
The fermentation starts from a lactic acid enzyme in the spine of the fish. The fermentation is by autolysis. Pungent smelling acids are formed in the fish such as propionic acid. This was together with bacteria. Pungent smelling acids are formed in the fish such as butyric acid. This was together with bacteria. Pungent smelling acids are formed in the fish such as acetic acid. This was together with bacteria.