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Roots and tubers from Brazil
Wet cassava starch is left under a layer of water in tanks for weeks while lactic bacteria sour it, then spread thin and dried in the sun. Fermentation and sunlight together give the starch its power to puff in the oven without gluten or yeast, for pão de queijo and biscoito de polvilho.
| Cassava roots | The starch is extracted from the roots; sweet and sour starch go through the same extraction[penido2018] |
| Water | Kept over the starch as a layer during fermentation[oliveira2021] |
| Starter | spontaneous (microbes from the raw material and the tanks) |
Total time across the recorded steps: 20 days – 2.3 months
What changes: Starch is separated out of the cassava roots before it is fermented
Output: wet native starch.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Wet cassava starch is left under a layer of water in tanks for weeks while lactic bacteria sour it, then spread thin and dried in the sun. Fermentation and sunlight together give the starch its power to puff in the oven without gluten or yeast, for pão de queijo and biscoito de polvilho. Made in 4 steps over 20 days – 2.3 months. The longest step, ferment under a layer of water, takes 20 days – 2.3 months (Penido F.C.L 2018) and runs at 22 °C (Oliveira D.I 2021). Lactiplantibacillus plantarum and Limosilactobacillus fermentum, 6.0–9.0 log cfu/g in factory sour starch and Leuconostoc citreum, 47.6 % of clones on day 5 do most of the fermenting.
| Main step | 20 days – 2.3 monthsReported[penido2018][lacerda2011][oliveira2021] | Ferment under a layer of water |
|---|---|---|
| Temperature | 22 °CMeasured[oliveira2021] | Ferment under a layer of water |
| Acidity | pH 4 → 3.46Measured[penido2018] | Ferment under a layer of water |
Sweet starch (polvilho doce) is the same starch fermented only 2–7 days to about 1 % acidity; sour starch ferments 20–70 days to about 5 % and is sun-dried, which gives it its oven expansion.
Bacillus cereus was found at low numbers in factory sour starch. Commercial samples averaged a water activity of 0.57, too dry for most microbes to grow in storage.
Hazards the sources name: Bacillus cereus, found at low numbers in product from both factories studied.
Every number is labelled with how it is known. How this atlas is made
Maeda (1999) proposed a national grading of sour starch into types A, B and C by oven expansion, as the 1978 limits did not fit commercial product.
