Description
Corn masa undergoes spontaneous lactic acid fermentation at 20–25 °C for 24–48 h, producing lactic acid and volatile flavor compounds that lower pH and improve digestibility.
Technical
During fermentation, lactic acid bacteria (LAB) metabolize fermentable sugars in the masa, converting them to lactic acid, which acidifies the dough and inhibits spoilage organisms. The metabolic pathways also generate acetaldehyde, ethanol, and diacetyl, contributing to the characteristic sweet, buttery, and nutty aromas. The resulting lower pH (4.5–5.0) enhances protein solubility and enzymatic activity, improving texture and nutritional availability.
Science
Primary Reaction
lactic acid fermentation by LAB
Sensory Profile
Aroma ()
sweetmaltynuttycitrusbutteryearthyfloraltoasted cornyeastysourdough-like