burong

Lactic acid bacteria in fermented fishery product burong bangus (submitted for publication).

17 Using Mixed Starter Cultures for Thai Nham 1992

This holds true in the case of the burong isda process, which will be described in detail.

17 Using Mixed Starter Cultures for Thai Nham 1992

The fermented fish food burong isda in the Philippines.

17 Using Mixed Starter Cultures for Thai Nham 1992

During our study on the microorganisms involved in the fermentation of burong bangus, some isolates were found to be capable of hydrolyzing starch (10, 13).

17 Using Mixed Starter Cultures for Thai Nham 1992

However, some of the lactic acid bacteria isolated from burong bangus showed otherwise.

17 Using Mixed Starter Cultures for Thai Nham 1992

Our particular study deals with burong bangus, a fermented rice-fish product using milkfish, Chanos chanos, or loangus in the vernacular.

17 Using Mixed Starter Cultures for Thai Nham 1992

However, in some burong bangus samples no nonacidformers were present; yet fermentation went on.

17 Using Mixed Starter Cultures for Thai Nham 1992

The second group includes burong isda (fermented rice fish mixture) and burong hipon, also known as balao balao (fermented shrimp rice mixture).

17 Using Mixed Starter Cultures for Thai Nham 1992

One is called white burong isda, which has a natural product color, and the other is red burong isda, which is colored by the addition of angkak or anka.

17 Using Mixed Starter Cultures for Thai Nham 1992

One example is burong dalag, a fermented rice-fish mixture using mudfish, Ophicephalus striatus.

17 Using Mixed Starter Cultures for Thai Nham 1992