Description
A traditional fermentation that degrades cassava cyanogenic glucosides into a safe, acidic sauce.
Technical
During fermentation, lactic‑acid bacteria hydrolyze linamarin and lotaustralin, releasing hydrogen cyanide that volatilizes. The resulting drop in pH to 4.0–4.5 promotes further cyanide degradation and stabilizes the liquid. Boiling at ~95 °C drives off residual HCN, denatures enzymes, and gelatinizes remaining starch, yielding a clear, sour‑savory sauce.
Science
Primary Reaction
Hydrolysis of cyanogenic glucosides (linamarin/lotaustralin) → hydrogen cyanide + sugars
Sensory Profile
Aroma ()
earthysourvegetalpungentslightly sweetfermentedwoody
Origin & History
Civilization
Indigenous Amazonian peoples (e.g., Tupinambá, Kayapó, Asháninka)