Lactic Acid Bacterial Fermentation of Burong Dalag1

AUTOR(ES)

Orillo, C. A.

RESUMO

The fermented food, burong dalag, prepared in many Filipino homes, was studied to determine the nature of the microbiological and chemical changes that occur during fermentation. This is a lactic acid bacterial fermentation in which the species Leuconostoc mesenteroides, Pediococcus cerevisiae, and Lactobacillus plantarum played the major acid-producing role. The pH was lowered to below 4.0, and about 0.9% acid as lactic acid was attained in 1 week. It was essential to keep the product covered well to exclude air and subsequent growth of yeasts and mold.

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