Description
Bantu millet fermentation (Bamako sour milk) is a spontaneous lactic acid fermentation of millet slurry that yields a mildly sour, slightly viscous beverage.
Technical
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.
Science
Primary Reaction
Starch → Lactic acid (and minor ethanol)
Sensory Profile
Aroma ()
sourmilletfermentedearthylightyeastytangy
Origin & History
Civilization