Lactic acid fermentation of balao-balao (rice-shrimp mixture) [Philippines]
1982
Solidum, H.T.
Balao-balao prepared according to the procedure of Arroyo, et al. (1977) was found to be fermented at tropical room temperature by a sequence but overlapping growth of lactic acid bacteria. Fermentation was initiated by Streptococcus sp., followed by Leuconostoc sp. which was soon outnumbered by Pediccoccus sp. The ten day fermentation was completed by the high acid-producing homofermentative Lactobacillus sp. The activity of these lactics caused an increase in pH. During the ten-day fermentation, however, differences in the microbial flora and pH-titratable acidity values among the three batches of balao-balao prepared at different occasions were noted. Volatile acidity of the ten-day old samples also differed. These could be due to differences in fermentation temperature and salt concentration. In all three batches, however, the fermentation was practically homofermentative due to the predominance of Pediococci and Lactobacilli. Inoculation of newly-prepared balao-balao with the high acid homo-fermenter Lactobacillus sp. obtained from a previous fermentation was found to increase fermentation rate without causing a deleterious effect on sensory qualities. Inoculation with other lactics isolated from fermenting balao-balao did not give a substantial improvement over the control. These may indicate, therefore, the beneficial effect of inoculation with Lactobacilli
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This bibliographic record has been provided by Southeast Asian Regional Center for Graduate Study and Research in Agriculture
