What You Need to Know
The fermentation involves homofermentative lactic‑acid bacteria (e.g., Lactobacillus plantarum) and heterofermentative yeasts (e.g., Saccharomyces cerevisiae) that metabolize fermentable sugars to lactic acid and CO₂. The acidification lowers the pH, inhibiting spoilage microbes, while CO₂ gas forms bubbles that are trapped in the gelatinized starch matrix during cooking, giving injera its honeycomb structure. The resulting acidity also contributes to the sour taste and preserves the batter.
The Science
Primary Reaction
Fermentation of sugars to lactic acid and CO₂ by LAB and yeasts