What You Need to Know
During fermentation, lactic acid bacteria (LAB) convert fermentable sugars to lactic acid, dropping the pH from ~6.5 to 4.5–5.0. Simultaneously, β‑glucosidase enzymes hydrolyze linamarin to acetone cyanohydrin, which decomposes to ammonia and hydrogen cyanide; leaching and fermentation reduce cyanide to below 10 mg CN / kg. The acidic environment also gelatinizes starch granules, yielding a sticky, dough‑like consistency.
The Science
Primary Reaction
Lactic acid fermentation + β‑glucosidase‑mediated cyanogenic glucoside hydrolysis