Description
Amazonian cassava acid fermentation (piscado) uses lactic‑acid bacteria to lower pH, reduce cyanogenic glucosides, and preserve the tuber for communal consumption.
Technical
During fermentation, Lactobacillus plantarum metabolizes cassava starch to produce lactic acid, which lowers the pH to 4.5–5.0 and creates an environment hostile to spoilage organisms. The acidic conditions hydrolyze cyanogenic glucosides (linamarin, lotaustralin) into non‑toxic compounds and volatilize hydrogen cyanide, achieving up to 80 % cyanide reduction. The process also generates flavor‑enhancing metabolites such as acetoin and diacetyl, contributing to the characteristic aroma and taste.
Science
Primary Reaction
Fermentation of cassava starch by lactic acid bacteria producing lactic acid and reducing cyanogenic glucosides to non‑toxic compounds
Sensory Profile
Aroma ()