Description
Lacto‑fermented cassava pulp is a traditional West African food produced by acidifying cassava pulp with native lactic acid bacteria, detoxifying cyanogenic compounds and extending shelf‑life.
Technical
During fermentation, Lactobacillus plantarum, L. fermentum and Leuconostoc mesenteroides convert fermentable sugars into lactic acid, lowering the pH to ≤4.5. The acid environment activates endogenous linamarase, hydrolyzing linamarin and lotaustralin into cyanide, which is then degraded by microbes into volatile acetone and CO₂. The resulting acidic matrix also suppresses spoilage organisms, ensuring product safety.
Science
Primary Reaction
Fermentation of sugars to lactic acid with concurrent cyanogenic glycoside hydrolysis and cyanide degradation
Sensory Profile
Aroma ()