Description
Spontaneous mixed‑culture fermentation of teff batter producing lactic and acetic acids and CO₂.
Technical
During 48–72 h of fermentation, lactic acid bacteria (e.g., Lactobacillus plantarum) convert fermentable sugars to lactic acid, while wild yeasts (e.g., Saccharomyces cerevisiae) produce ethanol and CO₂. The resulting acidification lowers the pH from ~6.5 to 4.0–4.5, inhibiting spoilage organisms and imparting a characteristic sour flavor. CO₂ foaming creates a porous, spongy texture that is retained when the batter is cooked on a hot griddle.
Science
Primary Reaction
Carbohydrate fermentation by lactic acid bacteria and yeasts producing lactic acid, acetic acid, ethanol, and CO₂
Parameters
Temperature
°C to °C range
Time
–
Equipment
Large ceramic fermentation vessel (messob)Grass basket (gassa)Clay griddle (mitad)