Description
Papua New Guinea fermented taro is a lactic acid fermentation of sliced corms that produces a sour‑sweet staple.
Technical
During anaerobic incubation, Lactobacillus plantarum and Leuconostoc mesenteroides convert starch released by endogenous α‑amylase into lactic and acetic acids, lowering the pH to 4.0 and inhibiting spoilage organisms. The acidification also modifies the starch matrix, softening the texture while preserving the product for seasonal use.
Science
Primary Reaction
Starch → maltose + glucose → lactic acid + acetic acid
Sensory Profile
Aroma ()
earthysoursweetfermentedmildmustyvinegaryfruitynuttyyeasty