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Putrefaction / Spoilage

Japanese: 腐敗

Microbial decomposition of organic matter that is harmful to humans. Chemically identical to fermentation, differing only in outcome.

Spoilage refers to microbial decomposition that produces outcomes harmful or unpleasant to humans—typically generating ammonia, hydrogen sulfide, or toxins that cause food poisoning.

Chemically, fermentation and spoilage are the same thing: microbial breakdown of organic matter. Whether natto's strong smell is called 'fermentation' or 'spoilage' depends on food culture.

The craft of making fermented food is precisely the craft of promoting beneficial fermentation while preventing spoilage. Salt levels and temperature control are the tools for managing this boundary.

Related words

Fermentation

The process by which microorganisms break down organic matter to obtain energy. When the transformation benefits humans, we call it fermentation; when harmful, spoilage.

Spoilage bacteria / Spoilage microorganisms

Microorganisms that decompose food, producing unpleasant odors and harmful substances. Like fermenting microbes, they break down organic matter, but cause changes undesirable to humans.

Fermentation vs. Spoilage

Both are microbial decomposition of organic matter. When beneficial to humans, it is called fermentation; when harmful, spoilage. Scientifically, the process is identical.

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