Microorganisms and Technology of Philippine Fermented Foods

P. C. Sanchez
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引用次数: 9

Abstract

INTRODUCTION Fermented foods are essential components of diets in many parts of the world especially in the Asia. It is a highly acceptable form of food preservation for millions of consumers due to its nutritive value and wholesome flavor. The methods of processing traditional fermented foods were developed in households and improvements were done as the process is handled down from one generation to another. Mostly of these processes were developed on a trial and error basis, hence quality varied from one maker to the other. In the Philippines, there are quite a number of traditional fermented foods such as rice wine (tapuy) , sweetened rice (binubudan) , fermented rice cake (puto) , fermented cooked rice and shrimp (balao-balao) , fermented cooked rice and fish (burong isda) , sugarcane wine (basi) , coconut wine (tuba) , distilled coconut wine (lambanog) , palm sap vinegar (suka) , fermented fish paste (bagoong) , fermented fish sauce (patis) , fermented small shrimp (alamang) ,Visayan fermented fish (tinabal) , green papaya pickles (achara) , fermented mustard leaves (burong mustasa) , green mango pickles (burong mangga) , white soft cheese (kesong puti) , and nata, a pellicle produced by Acetobacter xylinum on coconut medium (water or milk) fruit juices and other sugar-rich raw materials. Technological advances that were made elucidated the role of microorganism on the physical and chemical changes that occurred in the processed raw materials. Microbial interactions during fermentation were affected by the existing environmental conditions and were found to influence the production and the wholesomeness of the products. Selected strains were employed in the process of improvement and standardization into the stable and high quality products and processes that are routinely used.
菲律宾发酵食品的微生物与技术
发酵食品是世界上许多地方尤其是亚洲地区饮食的重要组成部分。由于其营养价值和有益健康的风味,它是数百万消费者高度接受的食品保存形式。传统发酵食品的加工方法是在家庭中发展起来的,并在代代相传的过程中得到了改进。这些工艺大多是在试错的基础上开发的,因此质量因制造商而异。在菲律宾,有相当多的传统发酵食品,如米酒(tapuy),甜米(binubudan),发酵年糕(puto),发酵米和虾(balao-balao),发酵米和鱼(burong isda),甘蔗酒(basi),椰子酒(tuba),蒸馏椰子酒(lambanog),棕榈汁醋(suka),发酵鱼酱(bagoong),发酵鱼酱(patis),发酵小虾(alamang),维萨扬发酵鱼(tinabal),青木瓜泡菜(achara)、发酵芥菜叶(burong mustasa)、青芒果泡菜(burong mangga)、白色软奶酪(kesong puti)和椰汁(果汁和其他富含糖的原料)上由木醋杆菌产生的一种薄膜。技术的进步阐明了微生物在加工原料中发生的物理和化学变化中的作用。微生物在发酵过程中的相互作用受到现有环境条件的影响,并被发现影响产品的生产和健康。所选菌株在改进和标准化的过程中,成为常规使用的稳定、高质量的产品和工艺。
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