What You Need to Know
During fermentation, lactic acid bacteria such as Leuconostoc spp. and Lactobacillus plantarum metabolize fermentable sugars to lactic acid, lowering the pH from ~6.5 to 4.0–4.5 within 24–48 h. The concomitant activity of endogenous β‑glucosidases hydrolyzes linamarin and lotaustralin to hydrogen cyanide, which volatilizes and is largely removed. Amylases produced by LAB partially gelatinize starch, increasing viscosity and forming a cohesive mass.
Key Parameters
Temperature
°C - °C
The Science
Primary Reaction
Fermentation of cassava sugars by lactic acid bacteria producing lactic acid and reducing cyanogenic glucosides