Description
Maizena souring is a spontaneous low‑temperature fermentation of maize dough that produces lactic acid and ethanol.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum convert maize starch into lactic acid, lowering the pH to 3.5–4.0, while yeasts metabolize sugars to produce ethanol and CO₂. The balance of acid and alcohol imparts a characteristic sour, mildly alcoholic flavor.
Science
Primary Reaction
Spontaneous lactic acid fermentation and alcoholic fermentation of maize starch by indigenous lactic acid bacteria and yeasts
Sensory Profile
Aroma ()
earthysweetsouryeastymildly alcoholic
Origin & History
Civilization
Quechua and Aymara peoples
Era
pre‑Columbian