Description
A lactic acid fermentation that preserves yacón root by lowering pH and converting inulin to fructose.
Technical
During fermentation, LAB metabolize fructose released from partial hydrolysis of inulin, producing lactic acid and modest amounts of acetic acid, which drop the pH to 3.5–4.0. The acidic environment inhibits spoilage microbes while the residual sugars maintain sweetness and crispness. Salt (≈2 % NaCl) and low temperature (4–10 °C) modulate water activity and microbial kinetics, ensuring safe and controlled acidification.
Science
Primary Reaction
Lactic acid fermentation of fructose to lactic acid (C6H12O6 → 2 CH3CH(OH)COOH)
Sensory Profile
Aroma ()
tangysweetearthyfreshlightly floralfermented
Origin & History
Civilization
Quechua