What You Need to Know
During fermentation, lactic acid bacteria and yeasts hydrolyze the cyanogenic glucosides linamarin and lotaustralin, reducing cyanide content by up to 90 %. The microbes convert sugars to lactic acid, acetic acid, and ethanol, lowering the pH to 4.0–5.0 and generating 2–5 % alcohol. The combined acidification and ethanol production create a safe, palatable drink.
Steps
- 1.
Cauim ritual beverage (Tupi-Guarani (Brazil)): Sacramental drink chewed to initiate fermentation
- 2.
Masato (Peruvian Amazon): Daily staple fermented with human saliva enzymes
- 3.
Parakari (Venezuelan Yanomami): Two-stage fermentation using mold cakes (Amylomyces rouxii)
The Science
Primary Reaction
Microbial hydrolysis of cyanogenic glucosides followed by concurrent lactic acid fermentation and alcoholic fermentation.