Description
Fermented corn dough is produced by nixtamalizing corn and then allowing lactic acid bacteria and yeasts to ferment the dough at 25–30 °C for 24–48 h, yielding a tangy, soft masa.
Technical
Nixtamalization releases ferulic acid and increases protein solubility, creating a more hospitable matrix for microbes. During fermentation, lactic acid bacteria convert sugars to lactic acid, while yeasts produce ethanol and CO₂, lowering pH to 4.5–5.5 and partially gelatinizing starch to improve digestibility. The resulting acidification also reduces antinutrients such as phytic acid, enhancing mineral bioavailability.
Science
Primary Reaction
Starch → lactic acid + ethanol + CO₂ (mixed fermentation)
Sensory Profile
Aroma ()
tangyyeastycornywarmlightly sourearthyfermented