Document Detail


Lactic acid bacterial fermentation of burong dalag.
MedLine Citation:
PMID:  5726145     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
C A Orillo; C S Pederson
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Applied microbiology     Volume:  16     ISSN:  0003-6919     ISO Abbreviation:  Appl Microbiol     Publication Date:  1968 Nov 
Date Detail:
Created Date:  1969-02-04     Completed Date:  1969-02-04     Revised Date:  2009-11-18    
Medline Journal Info:
Nlm Unique ID:  7605802     Medline TA:  Appl Microbiol     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1669-71     Citation Subset:  IM    
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MeSH Terms
Descriptor/Qualifier:
Acids / analysis
Bacteria / metabolism*
Fermentation*
Fish Products / analysis*
Food Microbiology
Lactates / analysis*
Lactobacillus / isolation & purification
Leuconostoc / isolation & purification
Oryza sativa / analysis*
Pediococcus / isolation & purification
Philippines
Proteins / analysis
Chemical
Reg. No./Substance:
0/Acids; 0/Lactates; 0/Proteins
Comments/Corrections

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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