What You Need to Know
During fermentation, Lactobacillus plantarum and Leuconostoc mesenteroides convert fermentable sugars into lactic and acetic acids, dropping the pH from ~6.5 to ~4.0. The acidic environment and microbial activity hydrolyze linamarin to cyanide, which volatilizes, reducing cyanogenic glucosides by up to 90 %. The process also degrades anti‑nutrients such as phytates, improving mineral bioavailability.
The Science
Primary Reaction
Fermentation of cassava pulp by lactic acid bacteria producing lactic and acetic acids