Fermentation
Prepared by: DIANE CELLON
Fermentation
▪︎Is a process by which the living cells is able to
obtain energy through the breakdown of glucose
and other simple sugar molecules without
requiring oxygen.
▪︎ Fermentation is achieved by somewhat
different chemical sequences in different species
of organisms.
▪︎ Sugars are converted into lactic acid, acetic,
acetic acid and ethanol through fermentation.
These are fermentation end product of some
microorganisms:
▪︎Saccharomyces: ethyl alcohol and carbon dioxide
▪︎Streptococcus and Lactobacillus: lactic acid
▪︎Propionibacterium: propionic acid, acetic acid, and carbon dioxide
▪︎Escherichia coli: acetic acid, lactic acid, succinic acid, ethyl
alcohol, carbon
▪︎ Dioxide, and hydrogen Enterobacter: formic acid, ethyl alcohol,
2,3-butanediol, lactic acid, carbon dioxide, and hydrogen
▪︎Clostridium: butyric acid, butyl alcohol, acetone, isopropyl
alcohol, carbon dioxide, and hydrogen
Fermentation is the energy-yielding, anaerobic
breakdown of glucose yielding lactic acid, acetic acid,
ethanol, or some other simple products. In a broader
sense, however, fermentation also refers to the bulk
growth of microorganisms on a growth medium such as in
the process of making nata de coco. No distinction is
made between aerobic and anaerobic metabolism. In this
broad sense, fermentation also includes hydrolysis of
protein rich inaterials to make such products as soy
sauce and patis.
Applications of Fermentation in Food Preservation
The primary benefit of fermentation in food is attributed to the
conversion of sugars to alcohol or to lactic acid. Steinkraus
(1995). has distinguished five main purposes for traditional food
fermentations:
▪︎ Enrichment of the diet through development of a diversity of
flavors, aromas, and textures in food substrates
▪︎ Preservation of substantial amounts of food through lactic acid,
alcoholic, acetic acid, and alkaline fermentations
▪︎ Enrichment of food substrates biologically with protein,
essential amino acids. essential fatty acids, and vitamins
Detoxification during food fermentation processing.
▪︎A decrease in cooking times and fuel requirements
▪︎Fermentation has some benefits exclusive to foods.
Fermentation can produce important nutrients or
eliminate anti-nutrients. Food can be preserved by
fermentation, since fermentation uses up food energy
and can make conditions unsuitable for undesirable
microorganisms. For example, in pickling the acid
produced by the dominant bacteria inhibit the growth
of all other microorganisms.
▪︎Anthropological evidence ▪︎Fermentation as a preservation
indicates that people were method, obviously was not invented,
fermenting beverages in 500 but rather discovered. It is a
BC, making fermented bread in "spoilage" process that produced an
ancient Egypt circa 1500 BC excellent product and had since been
and milk circa 3000 BC The highly valued as a food preservation
Chinese were probably the first method. It not only could increase
to develop vegetable the edible life of food, but it also
fermentation. Romans made a created more nutritious and more
palatable foods. Microorganisms
concentrated fish pickle sauce
responsible for fermentations can
called "garum", a forerunner of
also produce vitamins as they
our patis/bagoong.
ferment.
▪︎A popular fermented vegetable is pickled
cucumber. The process for fermenting cucumber
involves both the fermentation process in a
brine solution to develop lactic acid and a
pickling process that involves preserving
further in a vinegar solution. The end product
of the brine fermentation is called the salt
stock cucumber.
▪︎ This is a preserved product and can last for a
year or longer as long as it stays in the
concentrated brine However, tastewise, it is overly
salty so it is necessary to convert it to the sweet-
sour finished pickled cucumber we are so familiar with,
by removing the salt and adding a vinegar pickling
solution. Traditional dill pickles however, does not
involve packing in vinegar.
Fermented Fish Products
The fermented fish and shellfish products include the
following: patis, hagoong. burang isda, burong taba
ng talangku, and variations of these. A lesser known
fermented product is a semi-dry shrimp paste called
dinailan, common in the Bicol region.
Fermented Fish Products
Patis
▪︎When anchovy supply was plentiful it was the
raw material used for patis fermentation but now
that it has virtually disappeared from Philippine
waters, the raw material used is any of the small
fishes called trash fish in the trade. The protein
content of the patis defines the grade of the
product Patis fermentation is carried out in
concrete vats, earthen jars or wooden casks.
▪︎To make patis, it is necessary to first make bagoong,
patis being the clear liquid that separates from the bagoong
when this is allowed to ferment for 6 months or longer. It is
hydrolized protein. The first extract which is usually 15% of
the initial weight of fish contains 10-12% protein. A second
extraction is made after 2 months and subsequent
extractions usually until the 4th with successively less
protein content of the resulting extract. The second
extraction is usually the highest in protein content with
protein values as high as 15% but mostly 12% Subsequent
extractions gives decreasingly less protein.
▪︎After the fourth extraction the protein
content can be a low of 2.5%. Most patis
manufacturer do not do the 4th extraction
because the fish residue is ground and bottled as
bagoong balayan after addition of freshly salted
fish preferably anchovy if available.
▪︎ There has been numerous studies on patis
fermentation done in academic institution many
of them can be useful in the standardization of
the process.
Our own laboratory trials indicated
that addition of fresh langkuas, a
rhizome that was found to have
proteolytic enzymes that can hasten
the fermentation from the usual 6
months to 3 Occasional stirring also
improved the fermentation and addition
of small amounts of starchy material to
the fermenting fish improved the flavor
as did exposure to the sun.
Patis
▪︎contrary to common knowledge is not a Filipino original. All
countries is South East Asia have their own version of patis,
such as, nuoc mam in Vietnam and nam pla in Thailand. In
Ancient Rome they had the liquamen and in Greece the garum,
though these did not persist in Europe as it did in South .
Bagoong
▪︎Bagoong, another traditional fermented fish
product comes in many variants. Two variants are
exported, the bagoong alamang or shrimp fry and the
salted small fish which may or may not be a by-
product of patis.
▪︎Lingayen, Pangasinan is the bagoong capital of the
country. It is in a barrio in Lingayen where most of the
bagoong supplied in Luzon is fermented. The raw material
surprisingly does not come from the place although the
salt does. Partially salted fish comes from all over the
country, but mostly from Mercedes, Camarines Norte.
These fish are resalted when it arrives in Lingayen. The
trade secret of Ligayen bagoong makers is the resalting
technique using aged salt, salt allowed to stand for 1
year
Bornay
These earthen jars are the traditional
bagoong containers. When bagoong is
fermented for household consumption, a
smaller bornay is used. The fish is
allowed to ferment for at least 6
months. As with the most fermented
products, better flavor is achieved with
longer fermentation. Traders come to
Lingayen to buy bagoong which are
resold in various markets.
Many traders dilute the bagoong with concentrated brine, and
because this brine dilution is not standardized, decomposition of
hagoong sometimes occur. This is characterized by strong
ammoniacal odor and can be observed in many markets. This
unscrupulous practices of some sellers negates the careful
fermentation done by the producers.
Equivalent bagoong in the Visayas and Mindanao is called guinamos.
This is is also salted small fish but these are not allowed to ferment
as long as the Lingayen bagoong, instead it is consumed within a
week after salting. These are cultural nuances reflecting varied
regional preferences.
Thank You for
Listening
