Description
Bikutsi is a traditional African fermented cassava product where lactic acid bacteria convert starches into acids, lowering pH and detoxifying cyanogenic compounds.
Technical
During fermentation, Lactobacillus plantarum and Leuconostoc mesenteroides metabolize cassava starch to produce lactic acid, acetic acid, and ethanol, which together lower the pH to ~4.5 and hydrolyze cyanogenic glucosides. The acidification also inhibits spoilage organisms and enhances flavor development.
Science
Primary Reaction
Starch → lactic acid + acetic acid + ethanol
Sensory Profile
Aroma ()
sourfermentedcitrus-likeearthymildtangyfruitymustyyeasty