Description
Fermented cassava (mandioca) is a traditional preservation method that uses lactic acid bacteria to lower pH and detoxify cyanogenic glycosides.
Technical
During fermentation, lactic acid bacteria convert sugars in cassava pulp to lactic acid, lowering the pH to 3.5–4.5 and inhibiting spoilage microbes. β‑glucosidase enzymes hydrolyze linamarin and lotaustralin, releasing hydrogen cyanide that is subsequently reduced to harmless levels. The acidic environment also suppresses pathogenic spores such as Clostridium botulinum.
Science
Primary Reaction
Lactic acid fermentation of cassava pulp coupled with β‑glucosidase‑mediated hydrolysis of cyanogenic glycosides and acidification to inhibit spoilage microbes
Sensory Profile
Aroma ()
earthysourfermentedmildnuttytartmusty