Description
Traditional North African fermentation in sealed clay amphorae uses native lactic acid bacteria and yeasts to produce a complex, low‑tech preserved product.
Technical
The process relies on lactic acid bacteria such as Lactobacillus plantarum and Leuconostoc mesenteroides, which convert sugars to lactic acid, lowering pH from ~6.5 to 3.5–4.0 within 7–10 days. Yeasts concurrently produce ethanol and CO₂, contributing to flavor and gas release. The porous fired clay allows micro‑oxygen diffusion and gradual CO₂ escape, stabilising humidity and preventing excessive pressure buildup.
Science
Primary Reaction
Lactic acid fermentation and alcoholic fermentation
Sensory Profile
Aroma ()
earthyfermentednuttysubtlemild
Origin & History
Civilization
Berber and Arab
Era