The fermentation of parakari involves the use of an amylolytic mold (Rhizopus), and it is the only known fermented drink to be produced by the indigenous peoples of the Americas that involves the use of an amylolytic process.
Rhizopus oryzae | Rhizopus oligosporus | Rhizopus nigricans | Rhizopus |
Like other cassava alcoholic beverages, parakaria is made by dual fermenting cassava (a large starchy root), which involves the use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) by chewing it.