Description
Spontaneous souring of sorghum dough (kisra) through ambient fermentation.
Technical
Lactic acid bacteria metabolize fermentable sugars to lactic acid and ethanol, while acetic acid bacteria oxidize ethanol to acetic acid, lowering pH to 4.5–5.0. The concurrent yeast activity generates CO₂, contributing to a porous crumb. Acid production enhances flavor and digestibility.
Science
Primary Reaction
Heterofermentative lactic acid fermentation of sugars to lactic acid, ethanol and CO₂, followed by oxidation of ethanol to acetic acid
Sensory Profile
Aroma ()
tangysouryeastyearthymildly fruity
Origin & History
Civilization
Sudanese people
Era
Traditional (pre‑colonial to present)