Description
Pit‑buried fermentation of Opuntia ficus‑indica fruit in the Andes preserves the fruit by promoting lactic acid bacteria and yeasts under anaerobic, moderate‑temperature conditions.
Technical
During anaerobic fermentation, the sugars in the cactus fruit are converted by homofermentative lactic acid bacteria (e.g., Lactobacillus plantarum) to lactic acid, while yeasts (e.g., Saccharomyces cerevisiae) produce ethanol. The resulting lactic acid lowers the pH to 3.5–4.5, inhibiting spoilage microorganisms and extending shelf life, while the mild heat from the pit maintains optimal microbial activity.
Science
Primary Reaction
Anaerobic fermentation of sugars to lactic acid and ethanol
Sensory Profile
Aroma ()
earthyfermentedsweetacidicnuttyfruityyeastymustymildly alcoholicherbal