Description
Cassava lactic fermentation converts cassava starch into lactic acid, reducing cyanogenic compounds and producing a sour, starchy food.
Technical
During fermentation, homofermentative lactic acid bacteria such as Lactobacillus plantarum metabolize cassava sugars, producing lactic acid and CO₂. The acidification lowers pH to 4.0–4.5, inhibiting spoilage microbes while enzymatic hydrolysis reduces cyanogenic glucosides. Volatile compounds like acetaldehyde and diacetyl contribute to the characteristic aroma.
Science
Primary Reaction
Conversion of cassava starch (amylose/amylopectin) to lactic acid via homofermentative lactic acid bacteria
Sensory Profile
Aroma ()
sourstarchycitrusnuttymildly sweetearthyyeastyfermentedtartfruity