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Fermentation of philippine vegetable blends.

C A Orillo1, E C Sison, M Luis

  • 1College of Agriculture, University of the Philippines College, Laguna, Philippines.

Applied Microbiology
|January 1, 1969
PubMed
Summary

Philippine vegetable fermentation using lactic acid bacteria preserves surplus produce. This method also effectively incorporates and preserves high-protein soybeans and mongo bean sprouts.

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Area of Science:

  • Food Science
  • Microbiology
  • Agricultural Science

Background:

  • Traditional fermentation is a key preservation method for vegetables globally.
  • Philippine vegetables offer unique potential for fermentation due to their diverse profiles.
  • Incorporating legumes like soybeans and mongo beans can enhance nutritional value.

Purpose of the Study:

  • To investigate the microbiological and chemical changes during the fermentation of Philippine vegetable blends.
  • To assess the feasibility of using lactic acid fermentation for vegetable preservation.
  • To determine the efficacy of this method for preserving nutrient-rich soybeans and mongo bean sprouts.

Main Methods:

  • Seven distinct blends of Philippine vegetables were prepared, including variations with soybeans and mongo bean sprouts.
  • Fermentation processes were initiated and monitored for microbiological and chemical transformations.
  • Key microbial species involved in lactic acid fermentation were identified.

Main Results:

  • Fermentations followed typical lactic acid bacterial pathways, initiated by Leuconostoc mesenteroides.
  • Subsequent microbial succession involved Lactobacillus brevis, Pediococcus cerevisiae, and Lactobacillus plantarum.
  • The resulting high acidity and low pH are comparable to sauerkraut fermentation.

Conclusions:

  • Lactic acid fermentation provides an effective method for preserving surplus Philippine vegetables.
  • This fermentation technique successfully incorporates and preserves high-protein soybeans and mongo bean sprouts.
  • The study demonstrates a valuable approach for enhancing food security and nutrition through vegetable preservation.

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