Description
Fermentation of cassava dough using lactic acid bacteria and yeasts reduces cyanogenic compounds and imparts a sour flavor.
Technical
During 24–48 h at 20–30 °C, native Lactobacillus spp. and Saccharomyces spp. metabolize soluble sugars to lactic acid, ethanol, and CO₂, lowering the pH to 4.5–5.0. The acidic environment and microbial enzymes hydrolyze cyanogenic glucosides, decreasing cyanide content by up to 70 %. Over‑fermentation or temperatures above 35 °C can cause excessive acidification and mold growth, leading to off‑flavors.
Science
Primary Reaction
Microbial fermentation of cassava sugars to lactic acid, ethanol, and carbon dioxide with concurrent hydrolysis of cyanogenic glucosides
Sensory Profile
Aroma ()
Wine Analogy
Similar to natural wine fermentation with wild yeasts
Coffee Analogy