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West African Sumbala

Science

Primary Reaction

Proteolysis

Molecular Events

  • Hydrolysis of proteins to peptides and amino acids
  • Decarboxylation of amino acids to biogenic amines
  • Deamination of amino acids to ammonia and keto-acids
  • Oxidation of fatty acids to aldehydes and ketones
  • Glycolysis of sugars to pyruvate and other compounds

Key Variables

Temperature (20-30°C)pH (7.5-8.5)Water activity (0.9-0.95)Salt concentration (5-10%)Time (24-72 hours)

Failure Modes

Over-fermentation

Cause: Excessive microbial growth

Visual: Slimy texture, off-flavors

Fix: Monitor temperature, pH, and microbial growth

Dietary

Molecular Pairing

Key Compounds Produced

Glutamic acidAspartic acidAlanineValineLeucine

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