Description
Hawaiian poi fermentation is a spontaneous lactic‑acid process that converts grated taro starch into a mildly sweet, slightly sour, low‑pH product.
Technical
During fermentation, endogenous amylases hydrolyze taro starch into maltose and glucose, which are then metabolized by lactic acid bacteria such as Lactobacillus plantarum and Leuconostoc mesenteroides to produce lactic acid, ethanol, and CO₂. The acidification lowers the pH to 4.0–4.5, inhibiting spoilage organisms and stabilizing the product. The process also reduces the glycemic index by converting some starch to acids and alcohol.
Science
Primary Reaction
Hydrolysis of starch to sugars followed by lactic acid fermentation
Sensory Profile
Aroma ()
earthysweetsourmildfermentednuttyvegetalyeastydelicatefresh