Description
Lactic‑fermented millet porridge is a traditional Chinese food produced by inoculating cooked millet congee with lactic acid bacteria at ambient temperatures for 12–24 h.
Technical
During fermentation, lactic acid bacteria metabolize millet starch into lactic acid, ethanol, and flavor‑active volatiles, lowering the pH to 4.5–5.0. The acidification and production of peptides enhance umami flavor and improve protein digestibility, while competitive exclusion inhibits spoilage pathogens.
Science
Primary Reaction
Starch fermentation by Lactobacillus plantarum and Lactobacillus fermentum producing lactic acid, ethanol, and volatile flavor compounds
Sensory Profile
Aroma ()
sournuttyearthywarmcomplexyeastymildly alcoholictoasted grainfermented dairy-likeherbal