Description
Ethiopian injera fermentation is a lactic acid fermentation of teff batter that develops a sour flavor and porous texture.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum and Pediococcus pentosaceus convert sugars to lactic acid and acetic acid, lowering the pH to 4.5–5.0. Yeasts also metabolize sugars to CO₂ and ethanol, creating the batter’s characteristic holes and sponginess. The combined acidification and gas production also inhibit spoilage organisms.
Science
Primary Reaction
Fermentation of carbohydrates by lactic acid bacteria and yeasts producing lactic acid, acetic acid, CO₂, and ethanol
Sensory Profile
Aroma ()
sourearthyfermentedbreadynuttyyeastymildly acidicfruityherbal