What you smell, and probably see, is a spontaneous, and natural, lacto-fermentation process! The apple’s deep, almost heady perfume is magnified – richer and more complex than apples still remaining on the tree.
http://www.pickl-it.com/faq/102/what-is-lacto-fermentation/
Lactobacillus acidophilus (New Latin 'acid-loving milk-bacillus') is a species of gram positive bacteria in the genus Lactobacillus. L. acidophilus is a homofermentative, microaerophilic species, fermenting sugars into lactic acid, and grows readily at rather low pH values (below pH 5.0) and has an optimum growth temperature of around 37 °C (99 °F). L. acidophilus occurs naturally in the human and animal gastrointestinal tract and mouth.
https://en.wikipedia.org/wiki/Lactobacillus_acidophilus
The paper lays out the short scientific history and characteristics of the new probiotic Lactobacillus fermentum strain ME-3 DSM-14241, elaborated according to the regulations of WHO/FAO (2002).
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2670518/
The origin, habitat and species of the Lactobacillus strains have a great impact on their value as probiotics. L. fermentum is a normal inhabitant of the human intestinal tract in the UK (111) and Italy (112). Some L. fermentum strains are able to metabolize cholesterol (113).
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2670518/
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Lactobacillus casei is one of the many species of bacteria belonging in the genus Lactobacillus. It is a mesophilic bacteria that is gram positive, rod shaped, nonsporing, nonmotile, anaerobic, and contains no cytochromes (5).
https://microbewiki.kenyon.edu/index.php/Lactobacillus_casei
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The effect of milk fermented by yogurt cultures plus Lactobacillus casei DN-114001 on the immune response of subjects under academic examination stress. Psychological stress such as taking an exam can cause a decrease in the immune system response and increase the susceptibility to infection and disease.
https://microbewiki.kenyon.edu/index.php/Lactobacillus_casei
Simply put, lacto-fermentation is a microbial process using beneficial bacteria including Lactobacillus and Bifidobacterium spp. and other lactic acid bacteria (LAB) (commonly known as probiotics), which thrive in an anaerobic fermenting environment. The “lacto” in “lacto-fermentation”, comes from “lactobacillus”.
http://www.pickl-it.com/faq/102/what-is-lacto-fermentation/
L. fermentum ME-3 is a unique strain of Lactobacillus species, having at the same time the antimicrobial and physiologically effective antioxidative properties and expressing health-promoting characteristics if consumed.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2670518/
what is lactobacillus ferment
Lactobacillus ferment is a normal inhabitant of the human intestinal tract in the United Kingdom and Italy. Lactobacillus ferment is a normal inhabitant of the human intestinal tract in the UK and Italy.