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Transformation of Organic Household Leftovers into a Peat Substitute

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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

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.

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.

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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.