Description
A maize‑meal porridge that is allowed to ferment at ambient temperatures, producing a sour flavor and improved digestibility.
Technical
During fermentation, homofermentative lactic acid bacteria convert fermentable sugars into lactic acid, lowering the pH and inhibiting spoilage organisms. Heterofermentative species and yeasts also produce ethanol and CO₂, contributing to aroma and mouthfeel. The combined metabolic activities create a complex flavor profile while preserving the porridge.
Science
Primary Reaction
lactic acid fermentation (sugar → lactic acid) and alcoholic fermentation (sugar → ethanol + CO₂)
Sensory Profile
Aroma ()
souryeastyearthymildfermentedtangyfruitynuttygrainymusty