**1. Introduction**

570 Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes

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The Philippine archipelago is home to a diverse array of ecosystems, organisms, peoples, and cultures. Filipino cuisine is no exception as distinct regional flavors stem from the unique food preparation techniques and culinary traditions of each region. Although Philippine indigenous foods are reminiscent of various foreign influences, local processes are adapted to indigenous ingredients and in accordance with local tastes. Pervasive throughout the numerous islands of the Philippines is the use of fermentation to enhance the organoleptic qualities as well as extend the shelf-life of food.

Traditional or indigenous fermented foods are part and parcel of Filipino culture since these are intimately entwined with the life of local people. The three main island-groups of the Philippines, namely – Luzon, Visayas, and Mindanao, each have their own fermented food products that cater to the local palate. Fermentation processes employed in the production of these indigenous fermented foods often rely entirely on natural microflora of the raw material and the surrounding environment; and procedures are handed down from one generation to the next as a village-art process. Because traditional food fermentation industries are commonly home-based and highly reliant on indigenous materials without the benefit of using commercial starter cultures, microbial assemblages are unique and highly variable per product and per region. Hence the possibility of discovering novel organisms, products, and interactions are likely.

Various microorganisms are involved in common food fermentation processes. In particular, lactic acid bacteria (LAB) in food is a type of biopreservation system. They not only contribute to the flavor of the food but LAB are also able to control pathogenic and spoilage microorganisms through various ways that include, but are not limited to, production of peroxidases, organic acids, and bacteriocins. Traditionally, identification of LAB in foods is largely dependent on culture-based methods; and properties of each isolate are evaluated

© 2013 Banaay et al., licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. © 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

under controlled conditions. However, with the advent of molecular techniques, the enumeration of microorganisms missed by culture-dependent methods is now possible. Also, as more LAB metabolites, such as bacteriocins, are being reported, a wider database for identification and comparison with potential novel products are now available.

Lactic Acid Bacteria in Philippine Traditional Fermented Foods 573

**APPEARANCE AND/OR USAGE** 

Side dish

Side dish

Side dish, condiment

Side dish, condiment

Side dish, viand

Fish sauce (patis), fish paste (bagoong), used as condiment, sauce, flavoring agent, viand

Condiment, viand, side dish

side dish

Viand

**LACTIC ACID BACTERIA INVOLVED (as determined from culture-based methods)** 

*Leuconostoc mesenteroides, Enterococcus faecalis, Lactobacillus plantarum* 

*Leu. mesenteroides, L. brevis, Pediococcus cerevisiae, L. plantarum* 

*Leu. mesenteroides, P. cerevisiae, L. plantarum*

*Leu. mesenteroides, E. faecalis, P. cerevisiae, L. plantarum, P. acidilactici, Leu. paramesenteroides*

*P. pentosaceus*, *S. equinus*, *Leuconostoc* sp., *Lactobacillus* sp.

*Leu. mesenteroides, E. faecalis,* 

*P. halophilus* (in mixed fermentation)

*P. acidilactici, Lactococcus lactis* (together with *Micrococcus aurantiacus*)

carabao meat *L. plantarum* Side dish, viand

pork *L. plantarum* Side dish, viand

ground pig's head *E. faecalis* Viand

Mindanao Fish entrails, salt Unidentified LAB Condiment, viand,

Visayas Cow or carabao milk *Lactococcus lactis* White soft cheese

*cerevisiae, L. plantarum* Side dish

Unknown Side dish

*P. cerevisiae, L. plantarum* Side dish, viand

studies, however, have shown that there are a lot more benefits that can be derived from

**INGREDIENTS** 

Mustard leaves, cooked rice and/or rice washings

mangga Whole Phil Immature mango *Leu. mesenteroides, L. brevis, P.* 

Immature papaya or chayote, or turnip (singkamas)

salt

salt

Parrot fish (for tinabal molmol) and frigate fish (for tinabal mangko), salt

(*Varuna litterata*)

Salt water small fish (dilis/belabid – *Stolephorus* sp.), salt

Ground pork, beef, or chicken meat, spices and preservatives

LAB in traditional fermented foods.

Burong mustasa

Burong

Cheese Kesong puti Luzon,

Burong

Bagoong

Bagoong na

Guinamos

Dayok Visayas,

Longanisa Whole Phil

Atchara Whole Phil

Tinabal Visayas

**NAME REGION MAJOR** 

Luzon

Burong pipino Whole Phil cucumber

Balao-balao Luzon Cooked rice, shrimp,

Burong-isda Luzon Freshwater fish, rice,

talangka Luzon Small shore crabs

Patis Whole Phil Small fish, salt

alamang Whole Phil Small shrimps, salt

sisi Visayas Shell fish, salt

Agos-os Visayas Sweet potato and

Burong kalabi Luzon Cooked rice, ground

Burong babi Luzon Cooked rice, ground

Bagoong isda in Visayas, Mindanao

Bagoong isda Whole Phil Small fish, salt

**CATEGORY PRODUCT** 

Fermented vegetables, fruits

Fermented fish and fishery products

Fermented meat, sausages

As the production and consumption of traditional fermented food products become increasingly relevant in the face of rapidly increasing population and food insecurity, more research and development to ensure the safety and nutritional quality of these fermented products is warranted. For a more extensive discussion of the principles and technology of Philippine fermented foods, the readers are directed to Sanchez (2008). This book is a detailed reference based on decades of research. Some data from the book will be presented again here in addition to other data from more recent studies. It is not the intention of this present paper to repeat what has been presented in the book, especially regarding fermentation processes, but only to present, as complete as possible, the data that are available regarding LAB present in indigenous/traditional fermented foods.

This paper aims to briefly review the various lactic acid-fermented indigenous fermented specialties in the different regions of the Philippines. Majority of the discussion will focus on recent data gathered from bacteriocin research and metagenomics studies of Philippine fermented specialties. Lastly, the health applications of the different fermented food products and their development as functional foods will be evaluated.
