Description
Fermented maize dough is preserved through lactic acid fermentation by bacteria and yeasts.
Technical
The process involves the action of lactic acid bacteria and yeasts that lower the pH to 3.5-4.0, creating an acidic environment that inhibits spoilage microbes. Starch is partially hydrolyzed to maltose and glucose, which are then metabolized to lactic acid, ethanol, and CO2.
Science
Primary Reaction
Lactic Acid Fermentation
Sensory Profile
Aroma ()
SourTangyFermentedEarthyYeastyMildly alcoholic
Origin & History
Civilization
Indigenous West African and Andean cultures
Era
Pre-Columbian