0-5-6-understand-lactobacillus

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

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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.)