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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Kanji is a lactic‑acid fermented rice porridge from South India that acidifies to pH 3.5‑4.0 within days at 25‑35 °C.
Origin: Tamil-speaking people (Traditional/Ancient) — Tamil Nadu, South India
See full technique reference →During fermentation hetero‑lactic bacteria such as Lactobacillus plantarum and Leuconostoc mesenteroides metabolise starches to lactic acid, acetic acid and CO₂, lowering pH and creating a preservative environment. The acidification also generates flavour‑contributing compounds and inhibits pathogenic microbes.
Primary Reaction
lactic acid fermentation by hetero‑lactic bacteria producing lactic acid, acetic acid and CO₂
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