Description
Injera is produced by fermenting a teff flour batter at 20‑30 °C for 48‑72 h, during which lactic‑acid bacteria and yeasts convert sugars into acids and CO₂, lowering the pH to ~4.5 and creating its characteristic sour flavor and porous texture.
Technical
The fermentation involves homofermentative lactic‑acid bacteria (e.g., Lactobacillus plantarum) and heterofermentative yeasts (e.g., Saccharomyces cerevisiae) that metabolize fermentable sugars to lactic acid and CO₂. The acidification lowers the pH, inhibiting spoilage microbes, while CO₂ gas forms bubbles that are trapped in the gelatinized starch matrix during cooking, giving injera its honeycomb structure. The resulting acidity also contributes to the sour taste and preserves the batter.
Science
Primary Reaction
Fermentation of sugars to lactic acid and CO₂ by LAB and yeasts
Sensory Profile
Aroma ()