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Appl Environ Microbiol. 1968 November; 16(11): 1669-1671
Copyright © 1968 American Society for Microbiology. All Rights Reserved.

Lactic Acid Bacterial Fermentation of Burong Dalag¹

University of the Philippines, College of Agriculture College, Laguna, Philippines

ABSTRACT

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.

² Visiting Professor (July 1, 1965 to August 31, 1967) from New York State Agricultural Experiment Station, Cornell Univ., Geneva, N.Y. 14456.

¹ Approved by the Director of the New York State Agricultural Experiment Station for publication as Journal Paper No. 1631.