Description
Maize dough sourdough starter is a spontaneous lactic‑acid and yeast fermentation that leavens and preserves maize‑based foods.
Technical
During fermentation, native amylases in nixtamalized maize hydrolyze starch into fermentable sugars, which lactic acid bacteria (e.g., Lactobacillus plantarum) convert to lactic acid and yeasts (e.g., Saccharomyces cerevisiae) produce CO₂ and trace ethanol. The resulting acidification lowers pH to 4.0–4.5, inhibiting spoilage organisms and enhancing flavor while reducing antinutrients such as phytates.
Science
Primary Reaction
Starch → fermentable sugars → lactic acid + CO₂ (and minor ethanol)
Sensory Profile
Aroma ()
earthynuttysouryeastyslightly sweetcorn-likefermented grainmildly tangytoasted maizehoneyed undertones