Description
A mildly alcoholic, sour beverage made by fermenting cassava roots, traditionally consumed by Amazonian indigenous peoples.
Technical
During fermentation, lactic acid bacteria and yeasts hydrolyze the cyanogenic glucosides linamarin and lotaustralin, reducing cyanide content by up to 90 %. The microbes convert sugars to lactic acid, acetic acid, and ethanol, lowering the pH to 4.0–5.0 and generating 2–5 % alcohol. The combined acidification and ethanol production create a safe, palatable drink.
Science
Primary Reaction
Microbial hydrolysis of cyanogenic glucosides followed by concurrent lactic acid fermentation and alcoholic fermentation.
Sensory Profile
Aroma ()
sourfermentedearthyslightly yeastynuttyfruitymustytropicalherbalsavory