DOCSLIB.ORG

Microorganisms and Technology of Philippine Fermented Foods

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Microorganisms and Technology of Philippine Fermented Foods Jananese Journal of Lactic Acid Bacteria Vol.10, No. 1 Copyright © 1999, Japan Society for Lactic Acid Bacteria 総 説 Microorganisms and Technology of Philippine Fermented Foods Priscilla C. SANCHEZ Institute of Food Science and Technology College of Agriculture, University of the Philippine-Los Banos College, Laguna 4031, Philippines INTRODUCTION Technological advances that were made elucidated Fermented foods are essential components of the role of microorganism on the physical and diets in many parts of the world especially in the chemical changes that occurred in the processed raw Asia. It is a highly acceptable form of food preser- materials. Microbial interactions during fermenta- vation for millions of consumers due to its nutri- tion were affected by the existing environmental tive value and wholesome flavor. conditions and were found to influence the produc- The methods of processing traditional fermented tion and the wholesomeness of the products. Se- foods were developed in households and improve- lected strains were employed in the process of ments were done as the process is handled down improvement and standardization into the stable from one generation to another. Mostly of these and high quality products and processes that are processes were developed on a trial and error basis, routinely used. hence quality varied from one maker to the other. In the Philippines, there are quite a number of BACTERIAL FERMENTED FOODS traditional fermented foods such as rice wine (tapuy) , sweetened rice (binubudan) , fermented rice WHITE SOFT CHEESE (Kesong Puti) cake (puto) , fermented cooked rice and shrimp Kesong puti is a traditional cheese made from (balao-balao) , fermented cooked rice and fish fresh cow's or carabao's milk using rennet and lac- (burong isda) , sugarcane wine (basi) , coconut wine tic acid bacteria. It is prepared in rural households (tuba) , distilled coconut wine (lambanog) , palm and normally consumed right after its preparation. sap vinegar (suka) ,fermented fish paste (bagoong) , The product is characterized as a mild acid-type fermented fish sauce (patis) , fermented small soft cheese which is white in color. It is usually shrimp (alamang) ,Visayan fermented fish (tinabal) , wrapped in fresh banana leaves hence its shelf-life green papaya pickles (achara) , fermented mustard is short at ambient temperature (28-30 °C ) and leaves (burong mustasa) , green mango pickles about one week at 5°C storage. (burong mangga) , white soft cheese (kesong puti) , Kesong puti is a nutritious product due to its and nata, a pellicle produced by Acetobacter high protein content (23%), high amount of food xylinum on coconut medium (water or milk) fruit energy (297calories) , calcium (323mg%) , phosphorous juices and other sugar-rich raw materials. (166mg%) and trace amount of vitamins and min- erals. It has a pH of 5.50, total titrable acidity of *Paper presented at the "International Symposium 0.25% (expressed as % lactic acid), and 2.5% salt. on Traditional Fermented Foods Microbial Tech- Preparation of Kesong Puti nology and Ecology", August Pt, 1998, Hokkaido The collected fresh milk is strained and volume University, Sapporo, Japan. determined. Rennet is added and the mixture is — 19 — Vol.10, No. 1 Japanese Journal of Lactic Acid Bacteria stirred thoroughly and allowed to curdle for one consisted of washing of the live shrimp (Penaeus half to one hour. When complete coagulation is at- indicus or Macrobrachium spp.), adding salt (20% tained, the curd is scooped into a perforated basin based on the shrimp weight) , allowing to stand for to drain the whey. The slightly drained curd is 2 hours before draining the mixture. Cooked cooled poured into a container, salted, macerated and rice is then mixed with the shrimps at the ratio of beaten until smooth. The slurry is poured into the 1 : 4.8 (weight of unsalted shrimp to rice). Salt cheese molds where it is left to drain further by ( 3 %) is mixed thoroughly before the mixture is gravity. As a final step, the firm curd is cut and packed in wide mouth glass jars. The mixture is al- wrapped in banana leaves or plastic sheet. lowed to ferment for 7 to 10 days at 28°C. Microorganisms in Kesong Puti Fermentation Microorganisms in Balao-balao Fermentation After 24 hours of fermentation, different species The Fermentation of balao-balao is carried out in of bacteria (belonging to Lactobacillus, Streptococ- a sequential manner whereby the first stage (up to cus, Flavobacterium, Achromobacter, Pseudomonas, 4 days) is dominated by cocci belonging to Serratia, Micrococcus and Aerobacter) and yeasts Leuconostoc mesenteroides which plays a major role (Torula spp.) were isolated. As fermentation pro- in the acid production. On the fifth day the flora is gressed, the lactic acid bacteria such as Streptococ- dominated by Pediococcus cerevisiae and then cus lactis, S. cremoris, S. diacetylactis and shifted to Lactobacillus plantarum on the seventh Lactobacillus casei predominated and replaced the day of fermentation. The changes of dominant other microorganisms. flora during fermentation is overlapping which sug- Process Improvement gest that there was a change of conditions during The traditional method of manufacture of kesong the fermentation process that led to the death of puti was improved by pasteurizing the milk, addi- one species and the enhancement of the other. tion of rennet and lactic acid starter culture con- sisting of S. lactis, S. cremoris, and S. diacety- FERMENTED FISH-COOKED RICE MIXTURE lactis, either singly or in combination and addition (Burong lsda) of salt to the cheese milk for even distribution. Burong isda is a popular traditional food in the Proper sanitation practices were also observed. A central part of Luzon particularly in Pampanga, better keeping quality product with the characteris- Bulacan, Cavite and Nueva Ecija. Different varia- tic flavor, texture and body was obtained with the tions of the product are made by using different new process. species of fish such as Ophicephalus striatus (burong dalag) , Tilapia plumbeus (burong tilapia) , Chanos FERMENTED SHRIMP-COOKED RICE MIXTURE chanos (burong bangus) , Therapon plumbeus (burong (Balao-balao) ayungin) with or without addition of red rice or Balao-balao is a traditional food consumed as a angkak (produced by growing Monascus purpureus sauce or main dish after sauteing in vegetable oil on cooked rice). The product is consumed as a sauce with garlic and onion. The product is acidic with or as main dish after sauteing in vegetable oil with free-flowing consistency where the shell of the garlic and onion. Similar products are produced in shrimp becomes red and soft and the rice starch is other Southeast Asian countries like phaak or saccharified. A similar product in Thailand is manchao in Cambodia, pla-ra in Thailand, pekasam known as kung chao or hung sam (Vatana, 1982). and cencalok in Malaysia, sikhae in Korea and Changes in acidity during fermentation at 28°C narezushi in Japan (Johari, 1978; Lee, et al., 1977). showed that from zero time to 10 days, pH de- Preparation of Burong Isda creased from 7.52 to 3.80, titrable acidity (as lac- Fresh water fish is used in the preparation of tic acid) increased from 0.12 to 2.0% and volatile burong isda. The fish is scaled, gills and fins are acid (as acetic acid) increased from 0.03 to 0.1%. removed, then it is splitted into butterfly fillet. Preparation of Balao-balao After thoroughly washing the fish, it is packed al- The general method of preparation of balao-balao ternately with a mixture of cooked rice and 2.5% — 20 — Japanese Journal of Lactic Acid Bacteria Vol.10, No. 1 salt at the ratio of 35 : 65 (salted cooked rice : products are the nuoc-mam in Cambodia and fish). Fermentation is carried out for 7 days at Vietnum, yu-hu in China, shottsuru in Japan, budu 28°C to 30°C. in Malaysia, jeot-kuk in Korea, nam-pla in Thai- Microorganisms in Burong lsda Fermentation land and Laos, ketjap-ikan in Indonesia and ngan- Sequential changes of the bacterial flora occurred pya-ye in Burma (Johari, 1978,; Lee, et al., 1977). during burong isda fermentation wherein the domi- Preparation of Bagoong and Patis nant flora were Bacillus subtilis, B. cereus, Lacto- The common type of fish employed are dilis bacillus brevis, Streptococcus faecalis. Leuconostoc (Stolephorous spp.) , tamban (Sardinella fimbriata), mesenteroides, Pediococcus cerevisiae, L. fermentum galonggong (Decapterus spp.). The fish is washed and L. plantarum. thoroughly and drained. Salt is mixed with the During the fermentation process, starch hydroly- drained fish at varying proportion from 1 : 3 to 2 sis occurred favoring the growth of the low acid : 7 (salt : fish) depending on its size. The mixture tolerant lactic acid bacteria that later shifted to is allowed to ferment in a warm (40°C) place for high acid tolerant lactic acid species. The activities several months or longer until it develops the char- of these microorganisms are influenced by the envi- acteristic flavor and aroma of the product. Usu- ronmental conditions operating in the system. ally the preparation of patis takes a longer time Process Improvement than that of bagoong. The process of preparation of burong isda was The chemical composition of six-month old patis improved by addition of starter culture consisting showed that it has a pH of 5.85, 26.10% sodium of the dominant microorganisms isolated from the chloride, 2.26% total nitrogen, 1.31% formol nitro- traditional method such as Pediococcus acetilactici gen, 0.31% ammonia nitrogen, 1.0% amino nitrogen and Leuconostoc mesenteroides. The process was and 0.84% lactic acid content. Patis contained 15 shortened to 4 days and the product is of better amino acids with no cystine and proline. The domi- quality. nant amino acids are lysine (1083mg%), histidine (976mg%) and glutamic acid (960mg%).
Load more

Recommended publications
  • Review Paper Monoamine Oxidase Inhibitors: a Review Concerning Dietary Tyramine and Drug Interactions
    PsychoTropical Commentaries (2016) 1:1 – 90 © Fernwell Publications Review Paper Monoamine Oxidase Inhibitors: a Review Concerning Dietary Tyramine and Drug Interactions PK Gillman PsychoTropical Research, Bucasia, Queensland, Australia Abstract This comprehensive monograph surveys original data on the subject of both dietary tyramine and drug interactions relevant to Monoamine Oxidase Inhibitors (MAOIs), about which there is much outdated, incorrect and incomplete information in the medical literature and elsewhere. Fewer foods than previously supposed have problematically high tyramine levels because international food hygiene regulations have improved both production and handling. Cheese is the only food that has, in the past, been associated with documented fatalities from hypertension, and now almost all ‘supermarket’ cheeses are perfectly safe in healthy-sized portions. The variability of sensitivity to tyramine between individuals, and the sometimes unpredictable amount of tyramine content in foods, means a little knowledge and care are still advised. The interactions between MAOIs and other drugs are now well understood, are quite straightforward, and are briefly summarized here (by a recognised expert). MAOIs have no apparently clinically relevant pharmaco-kinetic interactions, and the only significant pharmaco-dynamic interaction, other than the ‘cheese reaction’ (caused by indirect sympatho-mimetic activity [ISA], is serotonin toxicity ST (aka serotonin syndrome) which is now well defined and straightforward to avoid by not co-administering any drug with serotonin re-uptake inhibitor (SRI) potency. There are no therapeutically used drugs, other than SRIs, that are capable of inducing serious ST with MAOIs. Anaesthesia is not contra- indicated if a patient is taking MAOIs. Most of the previously held concerns about MAOIs turn out to be mythical: they are either incorrect, or over-rated in importance, or stem from apprehensions born out of insufficient knowledge.
    [Show full text]
  • COCONUT Post-Harvest Operations
    COCONUT Post-harvest Operations - Post-harvest Compendium COCONUT: Post-harvest Operations Organisation: Asian and Pacific Coconut Community (APCC) www.apcc.org.sg Author: P.G.Punchihewa and R.N. Arancon Edited by AGSI/FAO: Danilo Mejia (Technical), Beverly Lewis (Language & Style), Last reviewed: 14/10/1999 Contents 1. Introduction ........................................................................................................................ 2 1.1 Economic and Social Impact of Coconut..................................................................... 2 1.2 World Trade ................................................................................................................. 5 1.3 Primary Products .......................................................................................................... 6 1.4 Secondary and derived product .................................................................................. 12 1.5 Requirements for Export and Quality Assurance ...................................................... 22 2. Post-Production Operations ............................................................................................. 24 2.1 Pre-Harvest Operations .............................................................................................. 24 2.2 Harvesting .................................................................................................................. 24 2.3 Copra Processing ......................................................................................................
    [Show full text]
  • Microorganisms in Fermented Foods and Beverages
    Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11
    [Show full text]
  • Sauces Reconsidered
    SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A.
    [Show full text]
  • SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce
    GUBUG STALLS MENU KUDAPAN (SNACKS) Tahu Gimbal Fried Tofu, Freshly-Grounded Peanut Sauce Tahu Tek Tek (v) Fried Tofu, Steamed Potatoes, Beansprouts, Rice Cakes, Eggs, Prawn Paste-Peanut Sauce Pempek Goreng Telur Traditional Fish Cakes, Egg Noodles, Vinegar Sauce Aneka Gorengan Kampung (v) Fried Tempeh, Fried Tofu, Fried Springrolls, Traditional Sambal, Sweet Soy Sauce Aneka Sate Nusantara Chicken Satay, Beef Satay, Satay ‘Lilit’, Peanut Sauce, Sweet Soy Sauce, Sambal ‘Matah’ KUAH (SOUP) Empal Gentong Braised Beef, Coconut-Milk Beef Broth, Chives, Dried Chili, Rice Crackers, Rice Cakes Roti Jala Lace Pancakes, Chicken Curry, Curry Leaves, Cinnamon, Pickled Pineapples Mie Bakso Sumsum Indonesian Beef Meatballs, Roasted Bone Marrow, Egg Noodles Tengkleng Iga Sapi Braised Beef Ribs, Spicy Beef Broth, Rice Cakes Soto Mie Risol Vegetables-filled Pancakes, Braised Beef, Beef Knuckles, Egg Noodle, Clear Beef Broth 01 GUBUG STALLS MENU SAJIAN (MAIN COURSE) Pasar Ikan Kedonganan Assorted Grilled Seafood from Kedonganan Fish Market, ‘Lawar Putih’, Sambal ‘Matah’, Sambal ‘Merah’, Sambal ‘Kecap’, Steamed Rice Kambing Guling Indonesian Spices Marinated Roast Lamb, Rice Cake, Pickled Cucumbers Sapi Panggang Kecap – Ketan Bakar Indonesian Spices Marinated Roast Beef, Sticky Rice, Pickled Cucumbers Nasi Campur Bali Fragrant Rice, Shredded Chicken, Coconut Shred- ded Beef, Satay ‘Lilit’, Long Beans, Boiled Egg, Dried Potato Chips, Sambal ‘Matah’, Crackers Nasi Liwet Solo Coconut Milk-infused Rice, Coconut Milk Turmeric Chicken, Pumpkin, Marinated Tofu &
    [Show full text]
  • Lambanog Processing
    ISSN 1656 – 6831 Livelihood Technology Series 62 For more information, write or call: TECHNOLOGICAL SERVICES DIVISION Industrial Technology Development Institute (ITDI-DOST) Telefax: 837-2071 loc. 2265 / 837-6156 e-mail: [email protected] Lambanog Processing Department of Science and Technology INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE DOST Compound, General Santos Avenue Bicutan, TaguigCity, Metro Manila, PHILIPPINES http://www.itdi.dost.gov.ph ‘Our Business is Industry…” 1st edition 2016 Livelihood Technology Series 62 Lambanog Processing ACKNOWLEDGEMENT This brochure was made possible through the research efforts of the Food Processing Division (FPD), ITDI-DOST. Prepared by: ELNILA C. ZALAMEDA TSD-ITDI CHARITO M. VILLALUZ FPD-ITDI Edited by: VIOLETA A. CONOZA TSD-ITDI Cover layout by: LUZMIN R. ESTEBAN TSD-ITDI Adviser: NELIA ELISA C. FLORENDO TSD-ITDI PRODUCT SPECIFICATIONS LAMBANOG PROCESSING Lambanog is clear white with the characteristic aroma of distilled coconut. It has 80-90 proof or 40-45% alcohol/volume content with minimal amount of acetic acid INTRODUCTION not to exceed 0.1-0%. It is methanol-free Local spirits and wine have been associated with with the characteristic of fossil oil to contain feasts, parties and fiestas and in almost all occasions. To iso-amyl alcohol ranging from 20-80 Filipinos who are fond of feasting, drinking and good company, grams/100L. the celebration is incomplete without serving this drink because drinking of native wine is part and parcel of our culture, a gesture of hospitality. One product we can be proud PROCESSING OF LAMBANOG of and can find a distinct niche in the world market is our LAMBANOG (distilled coconut wine).
    [Show full text]
  • Id Propuesta Clase Indicacion Comentarios Registro Pais
    ALIANZA DEL PACÍFICO LISTADO DE TÉRMINOS Y REGIONALISMOS ARMONIZADOS DE PRODUCTOS Y SERVICIOS ID CLASE INDICACION COMENTARIOS REGISTRO PAIS PROPUESTA 1 2 achiote [pigmento] MEXICO 2 2 axiote [pigmento] MEXICO 3 5 agua de muicle [remedio medicinal] MEXICO 4 5 agua de muitle [remedio medicinal] MEXICO 5 5 té de muicle [remedio medicinal] MEXICO 6 5 té de muitle [remedio medicinal] MEXICO 7 15 ayoyote [instrumento musical] MEXICO 8 15 chapereque [instrumento musical] MEXICO 9 15 chirimía [instrumento musical] MEXICO 10 15 huéhuetl [instrumento musical] MEXICO 11 15 quinta huapanguera [instrumento musical] MEXICO 12 15 salterio [instrumento musical] MEXICO 13 15 teponaztli [instrumento musical] MEXICO 14 15 tochacatl [instrumento musical] MEXICO 15 15 toxacatl [instrumento musical] MEXICO 16 21 chashaku [pala de bambú para té] MEXICO 17 21 comal [utensilio de cocina] MEXICO 18 21 tamalera [olla de cocción] MEXICO 19 21 tejolote [utensilio de cocina] MEXICO 20 21 temolote [utensilio de cocina] MEXICO 21 21 tortilleros [recipientes] MEXICO 23 25 guayaberas [prenda de vestir] MEXICO 24 25 huaraches [sandalias] MEXICO 25 25 huipiles [vestimenta] MEXICO 26 25 jorongo [prenda de vestir] MEXICO 28 25 sarape [prenda de vestir] MEXICO ALIANZA DEL PACÍFICO LISTADO DE TÉRMINOS Y REGIONALISMOS ARMONIZADOS DE PRODUCTOS Y SERVICIOS 29 25 sombrero de charro MEXICO 30 27 petate [esteras de palma] MEXICO 31 29 acocil no vivo [crustáceo de agua dulce] MEXICO 32 29 aguachile [crustáceos preparados] MEXICO 33 29 aporreadillo [alimento a base de carne] MEXICO
    [Show full text]
  • Health Benefits of Fermented Foods and Beverages
    Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods.
    [Show full text]
  • Region OTP Status Location Operator Products Average Sales
    Department of Agriculture National Organic Agriculture Program Updates on the Status of Organic Trading Posts (OTPs) Average Sales Operation Other DA Region OTP Status Location Operator Date Launched Products (Day/Weekly/ No. of Farmer-suppliers Catchment Area Type of Buyers period Interventions/Support Monthly) Organic produce from local consumers/ Purok 5, Agro-prod. Heirloom/Native rice, the different inviduals, traders and non - CAR OTP Kalinga Compound, Tabuk PLGU/ FA vegetables, coffee municipalities of Kalinga institutional buyers operational City, Kalinga including Heirloom rice especially for heirloom and coffee rice and coffee Target beneficiary consists 80% of the total household All municipalities of For in the municipality as Apayao especially Luna, local consumers/ CAR OTP- Luna Apayao MLGU Fruits &, vegetables, rice Completion suppliers or buyers. This Pudtol, Flora and Sta. inviduals, traders may also include individuals Marcela from neighbouring areas. local consumers/ Fruits, vegetable, heirloom/ Lagawe as the capital of inviduals, traders and MLGU/ FA native rice, rootcrops, coffee, Ifugao, the project is seen CAR OTP- Lagawe Operational Ifugao daily institutional buyers livestock to cater to the farmers of especially for heirloom the province rice and coffee local consumers/ buyers and targeting Fruits, vegetable, heirloom Produce from all the All barangays with the institutional buyers for CAR OTP- Hingyon Operational Ifugao MLGU rice & rootcrops Barangays of the AOR of the municipality heirloom rice; Municipality partnership with OTP Lagawe Trainings/ Seminars/ Meetings; Market Development/ Promotions Assistance For PLGU Fruits, vegetable & rootcrops CAR OTP- Bangued Abra for launching Completion Organic produce from all local consumers/ vegetable, heirloom/ native the Municipalities such as inviduals, traders and PLGU/ FA Php 141 individuals (47 direct & CAR OTP- Bontoc Operational Mt.
    [Show full text]
  • Lactic Acid Bacteria in Philippine Traditional Fermented Foods
    Chapter 24 Lactic Acid Bacteria in Philippine Traditional Fermented Foods Charina Gracia B. Banaay, Marilen P. Balolong and Francisco B. Elegado Additional information is available at the end of the chapter http://dx.doi.org/10.5772/50582 1. Introduction The Philippine archipelago is home to a diverse array of ecosystems, organisms, peoples, and cultures. Filipino cuisine is no exception as distinct regional flavors stem from the unique food preparation techniques and culinary traditions of each region. Although Philippine indigenous foods are reminiscent of various foreign influences, local processes are adapted to indigenous ingredients and in accordance with local tastes. Pervasive throughout the numerous islands of the Philippines is the use of fermentation to enhance the organoleptic qualities as well as extend the shelf-life of food. Traditional or indigenous fermented foods are part and parcel of Filipino culture since these are intimately entwined with the life of local people. The three main island-groups of the Philippines, namely – Luzon, Visayas, and Mindanao, each have their own fermented food products that cater to the local palate. Fermentation processes employed in the production of these indigenous fermented foods often rely entirely on natural microflora of the raw material and the surrounding environment; and procedures are handed down from one generation to the next as a village-art process. Because traditional food fermentation industries are commonly home-based and highly reliant on indigenous materials without the benefit of using commercial starter cultures, microbial assemblages are unique and highly variable per product and per region. Hence the possibility of discovering novel organisms, products, and interactions are likely.
    [Show full text]
  • Sample Download
    UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well.
    [Show full text]
  • Traditional Dietary Culture of Southeast Asia
    Traditional Dietary Culture of Southeast Asia Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre- European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia. Professor Akira Matsuyama graduated from the University of Tokyo. He later obtained a doctorate in Agriculture from that university, later becoming Director of Radiobiology at the Institute of Physical and Chemical research. After working in Indonesia he returned to Tokyo's University of Agriculture as Visiting Professor. He is currently Honorary Scientist at the Institute of Physical and Chemical Research, Tokyo. This page intentionally left blank Traditional Dietary Culture of Southeast Asia Its Formation and Pedigree Akira Matsuyama Translated by Atsunobu Tomomatsu Routledge RTaylor & Francis Group LONDON AND NEW YORK First published by Kegan Paul in 2003 This edition first published in 2009 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN Simultaneously published in the USA and Canada by Routledge 270 Madison Avenue, New York, NY 10016 Routledge is an imprint o f the Taylor & Francis Group, an informa business © 2003 Kegan Paul All rights reserved.
    [Show full text]