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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Poi fermentation is a low‑temperature, aerobic process that converts taro starches into lactic acid and ethanol, producing a mildly sour, shelf‑stable product.
Origin: Polynesian peoples (Traditional/Indigenous) — Polynesia
See full technique reference →Native lactic acid bacteria and yeasts on taro skins ferment starches to lactic acid and ethanol, while endogenous amylases and proteases hydrolyze starches and proteins to release reducing sugars and amino acids that feed the microbes. The process also generates volatile compounds such as acetaldehyde and diacetyl, contributing to the characteristic aroma of poi.
Primary Reaction
Fermentation of taro starches to lactic acid and ethanol by LAB and yeasts
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