| name | 0.5.6-understand-lactobacillus |
| description | [0.5.6] Bacterial strains producing lactic and acetic acids that create sourdough tanginess |
understand-lactobacillus
CALL NUMBER: sourdough_baking.lactobacillus : deep_fermentation(1)
DEFINITION: Bacterial strains producing lactic and acetic acids that create sourdough tanginess
Invoke this skill to understand lactobacillus down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.
THE RELATIVE ROOT (the import cone, by lib)
from ?
- flavor_complexity (d2): The depth and nuance of sourdough taste arising from multiple organic acids, esters, and alcohols produced during extended fermentation, creating tangy and complex notes.
from deep_fermentation
- organic_acids (d1): Carbon-chain acids produced by lactobacillus metabolism including lactic_acid and acetic_acid that determine sourness_level and contribute to flavor_complexity.
from sourdough_baking
- acetic_acid (d1): Sharp sour acid produced by lactobacillus in presence of oxygen creating tangy flavor
- lactic_acid (d1): Milder sour acid produced by lactobacillus contributing to bread tanginess
- sourness_level (d1): Intensity of acidic tang from lactobacillus fermentation ranging from mild to pronounced
CONSUMERS (what needs this)
as_lactobacillus_density, fermentation, rye_sourdough, sourdough_starter
Projected from the sourdough baking KB (373 concepts / 213 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.
(leaf — this is an actual skill.)
