How to Amazonian Fermentation

What You Need to Know

The fermentation process involves the use of microorganisms such as Lactobacillus plantarum and Pseudomonas fluorescens, which break down proteins and fats, producing lactic acid and creating an acidic environment that inhibits the growth of pathogens. The use of plant extracts such as achiote and annatto adds color and flavor to the fermented food, while also providing additional antimicrobial properties.

Steps

1. 1.

   Tacacá (Brazil): Develops characteristic sour flavor in broth

2. 2.

   Chicha de jora (Peru): Creates alcoholic base from maize

3. 3.

   Poi (Hawaii): Enhances digestibility of taro root

The Science

Primary Reaction

Lactic acid fermentation

Common Mistakes