What You Need to Know
During fermentation, lactic acid bacteria (e.g., Lactobacillus plantarum) convert sugars to lactic and acetic acids, lowering the batter pH to ~4.5–5.0, while yeasts (Saccharomyces cerevisiae) produce ethanol and CO₂ that create the characteristic porous structure. The low‑gluten teff matrix relies on this acid‑protein interaction to form a weak but functional network that holds gas bubbles during cooking, yielding the soft, flexible injera.
The Science
Primary Reaction
Lactic acid fermentation coupled with alcoholic fermentation of fermentable sugars