Description
Fermented cassava acidifies and preserves fish, then the sealed product is heat‑sterilized at 121 °C for safety.
Technical
During fermentation, cassava starch is metabolized by lactic acid bacteria producing lactic acid, ethanol and acetic acid, lowering the pH to 3.5–4.0 and inhibiting mesophilic spoilage microbes. Subsequent canning at 121 °C for 15–20 min achieves a 6‑log reduction of Clostridium botulinum spores, ensuring long‑term storage.
Science
Primary Reaction
Lactic acid fermentation of cassava starch to lactic acid, ethanol and acetic acid
Sensory Profile
Aroma ()
sourfermentedearthysmokyfishyvinegaryyeasty
Origin & History
Civilization
Yanomami and Kayapo peoples