Description
Cassava fermentation converts toxic starch into safe, edible tapioca pearls through microbial action.
Technical
During fermentation, lactic acid bacteria and yeasts hydrolyze cyanogenic glucosides (linamarin and lotaustralin) via β‑glucosidase, releasing hydrogen cyanide that is volatilized or bound. Concurrently, these microbes produce lactic acid, acetic acid, ethanol, and CO₂, lowering the pH to 4.0–4.5 and inhibiting spoilage organisms while gelatinizing starch granules into pearls.
Science
Primary Reaction
β‑glucosidase‑mediated hydrolysis of linamarin/lotaustralin to glucose and hydrogen cyanide
Sensory Profile
Aroma ()
earthysweetfermentedmildsourmusty
Origin & History
Civilization
Indigenous Amazonian peoples (e.g., Yanomami, Tukano)