Description
Traditional Amazonian fermentation detoxifies cassava by microbial conversion of cyanogenic glycosides into safer compounds.
Technical
During fermentation, endogenous β‑glucosidase hydrolyzes linamarin and lotaustralin, releasing hydrogen cyanide. Lactic acid bacteria and yeasts then metabolize HCN (volatilization and enzymatic conversion) while producing lactic acid, acetic acid, ethanol, and CO₂, lowering pH to 3.5–4.5 and inhibiting further cyanide release.
Science
Primary Reaction
Hydrolysis of cyanogenic glycosides (linamarin, lotaustralin) followed by microbial detoxification of HCN and fermentation to organic acids and ethanol
Sensory Profile
Aroma ()
sourfermentedearthyslightly alcoholicmustypungentfruity
Wine Analogy
Similar to natural orange wine fermentation with wild yeasts