Description
Fermented maize in Central America is a traditional process that converts maize starches into lactic acid, ethanol, and other flavor compounds using lactic acid bacteria and yeasts.
Technical
During fermentation, amylases from molds such as Aspergillus oryzae hydrolyze starches into fermentable sugars, which are then metabolized by Lactobacillus species into lactic acid and by Saccharomyces species into ethanol and CO₂. The resulting acidification reduces anti‑nutritional factors like phytic acid and enhances niacin bioavailability, while the microbial community also produces a range of volatile esters that contribute to aroma.
Science
Primary Reaction
Starch → fermentable sugars → lactic acid, ethanol, and other metabolites
Sensory Profile
Aroma ()
sweetmaltyyeastysourearthyfruitytoasted cornfermented grainmildly alcoholicherbal