Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Bantu millet fermentation (Bamako sour milk) is a spontaneous lactic acid fermentation of millet slurry that yields a mildly sour, slightly viscous beverage.
Origin: Bantu communities (Traditional) — Bamako region, Mali
See full technique reference →During fermentation, lactic acid bacteria such as Lactobacillus plantarum and Leuconostoc mesenteroides metabolize millet starch into lactic acid, lowering the pH from ~6.5 to ≤4.0 within 24 h. The process also produces trace amounts of ethanol (<0.3 % w/w) and contributes to the beverage’s flavor profile. The acidification rate is highly temperature‑dependent, with optimal activity at 25‑30 °C.
Primary Reaction
Starch → Lactic acid (and minor ethanol)
You're reading one of techniques available free. Full library with Gastronome.
Key Variables