Description
Taro leaves in Papua New Guinea are fermented by native lactic acid bacteria at 25‑30 °C for 3‑7 days, producing a tangy, preserved condiment.
Technical
The process relies on Lactobacillus plantarum and Leuconostoc mesenteroides to convert starches into lactic acid, lowering the pH from ~6.5 to 3.8‑4.0. Acetic acid and minor ethanol are also produced, while the acidic environment degrades antinutritional oxalates. The mild salting (2‑3 % NaCl) and anaerobic sealing with banana leaves create a stable niche for LAB dominance.
Science
Primary Reaction
Starch → lactic acid (and acetic acid) via lactic acid fermentation
Sensory Profile
Aroma ()
earthymildly sourfermentedsubtlegreenvegetalbanana leaf-wrapped
Origin & History
Civilization