[5-1130-P] Postharvest/Food Technology and Process Engineering (5th)

[5-1130-P-06] Effect of Lactic acid bacteria fermentation on the microbial diversity, physico-chemical properties, and organic acid profile of pindang damulag, a fermented carabeef

*Michael Angelo Santos Esteban¹, Lotis Mopera¹, Maria Cynthia Oliveros¹, Erlinda Dizon¹ (1. University of the Philippines Los Banos(Philippines))

キーワード：carabeef, fermentation, lactic acid bacteria, pindang damulag

Fermented carabeef or pindang damulag is a native traditional food from Pampanga, Philippines. It is produced through the action of naturally growing lactic acid bacteria (LAB) via fermentation for 1 week at room temperature. The study aimed to determine the changes on the microbial diversity, physico-chemical properties, and organic acid profile of pindang damulag brought by the lactic acid bacteria fermentation. Procurement and processing of pindang damulag was based on the method of known makers from Pampanga, Philippines, but minor revisions were made to address the food safety concerns of the researcher. During fermentation, all targeted groups of microorganisms (fungi, common bacteria, coliforms, acid producing bacteria and LAB) grew significantly until the 3^rd day. After day 3, only acid producing bacteria and LAB grew significantly. There was also a significant decrease in total soluble solids (TSS) from day 0 to day 3 (30.31 – 28.17°Brix), while titratable acidity (TA) and pH were found to be statistically constant (3.5% @ pH 5.97 – 3.6% @ pH5.9). Moreover, significant decrease in TSS (24.89, 22.76, and 20.53°Brix) and pH (5.60, 4.93, and 4.53) were observed, while TA increased significantly (4.5, 5.6, 6.6%) during days 5, 7, and 9. Moisture content, on the other hand, increased significantly from day 0 to day 1 (64.5759 ± 1.5085 – 66.1952 ± 1.2023) but remained statistically constant until day 9 (65.6447 ± 0.8445). The L* value also decreased significantly from day 0 to day 1 (26.99 – 23.48) but increased significantly at day 3 and day 7 (28.60 – 34.12). The a* value increased significantly from day 0 to day 1 (10.92 – 16.90) but remained statistically constant until day 9 (17.77). While b* value remained statistically constant throughout fermentation. After the culture dependent phenotypic tests, some LAB isolates were found to be heterofermentative, which also reflected on the predominance of other organic acids such as citric acid (448.70 mg/100g), acetic acid (1724 mg/100g) other than the lactic acid (4440 mg/100g) alone. Therefore, LAB was found to have a major role in the food safety, food quality and overall profile of pindang damulag.