What You Need to Know
During fermentation, lactic acid bacteria such as Lactobacillus spp. convert teff carbohydrates into lactic acid, while yeasts like Saccharomyces cerevisiae produce CO₂ and trace ethanol. The acidification lowers the pH to ~4.5, inhibiting spoilage organisms and creating a stable, gluten‑free batter matrix. CO₂ generation creates the characteristic porous structure of injera.
The Science
Primary Reaction
Carbohydrate fermentation to lactic acid, acetic acid, ethanol, and CO₂