Description
Yuca dough fermentation is a biological process that reduces cyanogenic glycosides and improves digestibility by lactic acid bacteria and yeasts.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum convert sugars to lactic acid, while yeasts produce ethanol and CO₂. The combined acidification lowers pH to 4.5–5.5, inhibiting cyanogenic glycoside activity and reducing cyanide content. The metabolic pathways also generate flavor compounds that contribute to the dough’s characteristic aroma and texture.
Science
Primary Reaction
Fermentation of starch and hydrolysis of cyanogenic glycosides
Sensory Profile
Aroma ()
sweetyeastyacidiccitrus-likemildearthyfermented
Origin & History
Civilization