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Does saliva cause fermentation (ie alcohol production from sugars) or does saliva simply break down complex carbohydrates (with amylase) to simple sugars allowing fermentation by micro-organisms (ie alcohol production)?
This used reference (alternative alcohol use) mentions dual fermentation:
But what they mean by dual fermentation is fermenation by Rhizopus species in addition to more standard yeast(Sacchromyces) fermentation. It has nothing to do with saliva which is merely a source of amylase.
Great show, by the way, in Brewmasters where DogFish founder travels to South America to particpate in chicha beer production. He chews the corn with an old native woman.
