Description
Guava jam fermentation is a low‑heat, biologically driven preservation method used by Indigenous peoples of the Amazon.
Technical
During fermentation, native lactic acid bacteria convert the fruit’s fructose and glucose into lactic acid, while yeasts produce ethanol and CO₂. The combined acidification lowers the pH to 3.5–4.0 within 48–72 hours at 20–25 °C, creating a tangy, shelf‑stable spread that suppresses pathogenic microbes.
Science
Primary Reaction
Fermentation of fructose and glucose to lactic acid (by LAB) and ethanol (by yeasts)
Sensory Profile
Aroma ()
sweettangyfruityfermentedmildly acidic
Origin & History
Civilization
Indigenous peoples of the Amazon
Era
Traditional Indigenous practices