Description
Chibuku is a traditional Zambian fermented maize beverage produced by malting, grinding, and inoculating maize with a mixed culture of lactic acid bacteria and yeast.
Technical
During fermentation, endogenous amylases hydrolyze malted starches to glucose and maltose, which are then converted by Lactobacillus spp. into lactic acid and by Saccharomyces cerevisiae into ethanol and CO₂. The simultaneous production of acid and alcohol lowers the pH to 3.8‑4.2, giving the beverage its characteristic sourness and low alcohol content.
Science
Primary Reaction
Starch → Glucose → Lactic Acid + Ethanol + CO₂
Sensory Profile
Aroma ()
sweetsouryeastyearthymildfermented grainfruity esters
Origin & History
Civilization