Description
Spontaneous lactic‑acid fermentation of sorghum porridge (tela) producing a sour flavor and extending shelf life.
Technical
Naturally occurring heterofermentative lactic acid bacteria metabolize sorghum starch‑derived sugars to lactic acid, acetic acid, CO₂ and minor ethanol, lowering the pH from ~6.5 to ~4.0. The acidification preserves the porridge and creates the characteristic sour taste, while CO₂ generation contributes to slight effervescence. Temperature (20‑30 °C) and regular stirring control the rate of acid production and prevent spoilage by yeasts, molds, or clostridia.
Science
Primary Reaction
heterofermentative lactic acid fermentation of sorghum sugars
Sensory Profile
Aroma ()
sourtangyslightly fermentedmild grainyearthyyeastyvinegary
Wine Analogy
young lambrusco