Description
A naturally fermented corn masa used by Pueblo peoples that leavens through lactic acid bacteria and yeasts.
Technical
During ambient fermentation (18–22 °C, 24–48 h) native lactic acid bacteria hydrolyze nixtamalized starch to glucose, which is metabolized to lactic acid, acetic acid, ethanol and CO₂. Amylolytic activity from resident molds (e.g., Aspergillus spp.) further saccharifies starch, enhancing flavor and reducing antinutrients. The resulting pH drop (3.5–4.0) improves digestibility and creates a characteristic sour aroma.
Science
Primary Reaction
Starch → (amylolysis) → glucose → (heterofermentative LAB & yeasts) → lactic acid + acetic acid + ethanol + CO₂
Sensory Profile
Aroma ()
tangyearthycornysournuttyfermented grainmildly yeastytoasted maizesubtle vinegarwarm lactic