Lactic Acid Bacteria in Philippine Traditional Fermented Foods

Abstract

under controlled conditions.However, with the advent of molecular techniques, the enumeration of microorganisms missed by culture-dependent methods is now possible.Also, as more LAB metabolites, such as bacteriocins, are being reported, a wider database for identification and comparison with potential novel products are now available.As the production and consumption of traditional fermented food products become increasingly relevant in the face of rapidly increasing population and food insecurity, more research and development to ensure the safety and nutritional quality of these fermented products is warranted.For a more extensive discussion of the principles and technology of Philippine fermented foods, the readers are directed to Sanchez (2008).This book is a detailed reference based on decades of research.Some data from the book will be presented again here in addition to other data from more recent studies.It is not the intention of this present paper to repeat what has been presented in the book, especially regarding fermentation processes, but only to present, as complete as possible, the data that are available regarding LAB present in indigenous/traditional fermented foods.This paper aims to briefly review the various lactic acid-fermented indigenous fermented specialties in the different regions of the Philippines.Majority of the discussion will focus on recent data gathered from bacteriocin research and metagenomics studies of Philippine fermented specialties.Lastly, the health applications of the different fermented food products and their development as functional foods will be evaluated. Regional fermented specialties in the PhilippinesThere are various lactic acid-fermented indigenous food products in the Philippines.Table 1 gives a summary of these different fermented specialties found in the different regions.Although a particular product type can be seen throughout the whole country, the texture, taste, and appearance would vary depending on the local taste, materials used, and process employed.For example, bagoong is a common fermented fish paste found all over the Philippines but the characteristic of the product found in Luzon is different from that found in the Visayas and Mindanao regions.Bagoong also takes on different names; there is bagoong na isda, bagoong alamang, bagoong na sisi, and guinamos (Sanchez, 2008).A product that is processed in a similar manner is dayok; it is made of brined fish entrails.Research indicates that this is also a lactic acid-fermented food but the LAB involved have not been identified yet (Besas and Dizon, 2012).Longanisa is sausage made of beef, pork, or chicken.It also takes on many forms depending on where it is made.The more famous ones are Vigan Longanisa in Northern Luzon, Pampanga Longanisa in Central Luzon, Lucban Longanisa in Southern Luzon, and Cebu Longanisa in the Visayas.The tastes vary from spicy, garlicky, sour, to sweet.In lactic acid-fermented foods, LAB are important in preventing the growth of spoilage organisms, and altering flavor, aroma, and texture of the product.Although LAB are initially present in low numbers in the raw materials used, they soon proliferate as other organisms are inhibited by the initial addition of salt and as the continuous growth of LAB decreases the pH of the food making it less conducive for growth of other organisms.