What You Need to Know
The dough undergoes acidification by lactic acid bacteria such as Lactobacillus plantarum and Leuconostoc mesenteroides, while yeasts like Saccharomyces cerevisiae produce CO₂ and flavor compounds. Starch is hydrolyzed into dextrins, lowering the pH from ~6.5 to 4.5–5.0 and improving digestibility. The resulting soft, slightly sour product balances microbial safety with desirable sensory attributes.
The Science
Primary Reaction
Fermentation of millet starches to dextrins and lactic acid, with CO₂ generation by yeasts