Description
Fermented bamboo shoots from Papua New Guinea are produced by anaerobic lactic acid fermentation at tropical temperatures, yielding a tangy, protein‑rich condiment.
Technical
During fermentation, Lactobacillus spp. convert the sugars in bamboo shoots into lactic acid, lowering the pH from ~6.5 to ~3.8. The acidic environment inhibits spoilage organisms while promoting the growth of beneficial bacteria. Small amounts of ethanol (~1–2 %) are also produced as a secondary metabolite under anaerobic conditions.
Science
Primary Reaction
lactic acid fermentation (homolactic)
Sensory Profile
Aroma ()
earthysourfermentedmildvegetalcitrushoneyed
Origin & History
Civilization
Sepik River basin communities