Coleene Eloise B.

Aurino Group 3

FTEC 105 Laboratory Exercise No. 3 LACTIC ACID FERMENTATION IN BURONG MUSTASA (Fermented Mustard Leaves)

I.

INTRODUCTION

Lactid Acid Fermentation is an anaerobic intramolecular reduction process. Sugars such as glucose, fructose, and sucrose are converted into cellular energy and the metabolic waste product is fermental acid. Both homofermentative and heterofermentative lactic acid bacteria participate in food fermentations. Leuconostoc, Lactobacillus, Pediococcus and Streptococcus are the important microorganisms in lactic acid fermentation. Vegetables are natural habitats of these bacteria. These bacteria imparts certain desired organoleptic qualities; Inhibit activity of enzymes native to the vegetables and fruits; Inhibit certain oxidative chemical changes as well as growth of microorganisms that may deteriorate the product; and Provide a means of extending the processing season for vegetables and some fruits requiring little mechanical input. Burong Mustasa is one of old folks traditional Filipino dish. This is made out of raw mustasa leaves, added with salt and rice water, and then fermented for several days. The juice of the preparation is very sour. It can be a side dish or can be mixed in other dishes. It smells repulsive but the odor is gone when already cooked. This laboratory exercise enables students to prepare Burong mustasa. Understand and learn the Lactic Acid Fermentation and identify the microorganisms in burong mustasa fermentation.

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OBJECTIVES This lab exercise aims to: Characterize burong mustasa in terms of its sensory properties; Describe the lactic acid fermentation in burong mustasa; and Identify the microorganisms involve in Fermentation of burong mustasa.

III.

METHODOLOGY Ingredients: 500 grams Mustasa cup salt 2 cups rice water

Procedure: Mustasa leaves were washed thoroughly to ensure there were no insects. Roots and old leaves were cut, dried to remove excess water and cut into 2 inches strips. Salt were brush in the leaves and stem, pressed and squeezed in motion wherein some of the juices came out. Rice water was boiled with added salt then allowed to cool. Mustasa leaves and stem were placed in a clean and dry jar. Boiled rice water was poured into the jar until totally immersed in water. Covered and stored in a cool and dry place for 5-7 days.

IV.

RESULTS and DISCUSSION Table 1. Sensory Properties of Burong Mustasa SENSORY PROPERTIES Color Aroma DESCRIPTION Color is dull green. The leaves wilted. Still smells Mustasa with slightly sour aroma.

Cloudiness Sourness Crispiness

The (rice water) brine solution is cloudy. It is very sour. Crispiness is lost.

The table shows the sensory properties of burong mustasa in terms of color, aroma, cloudiness, sourness and crispiness. In terms of its color, it is still green bur became dull. Aroma is not that stinky. Mustasa aroma still there but has a slightly sour smell. Cloudiness of the water, rice water (brine solution) is very cloudy, something like whitish. It is very sour, like what others say, it can be used for sinigang because it is very sour. Crispiness is lost; the leaves are softened and wilted. The succession of the microorganisms in Burong Mustasa fermentation is as follows; At the initial stage of burong mustasa fermentation, microorganisms present are those that belong to the species of Achromobacter, Aerobacter, Bacillus, Escherichia, Flavobacterium, and Pseudomonas with a comparatively low number of lactic acid bacteria. Under favorable conditions, Leuconostoc mesenteroides proliferates in the expressed vegetable juice and rice broth, producing organic acids and carbon dioxide. pH is lowered inhibiting the development of the undesirable putrefactive bacteria initially present. Carbon dioxide replaces air from the vegetable mash and provides an anaerobic of microaerophilic condition that supresses aerobic flora. The anaerobic condition in combination with the lower pH makes the environment favorable for the growth of Lactobacillus brevis and L. plantarum. L. brevis acts on the pentose sugars and other nutrients available to impart the characteritic flavor and aroma of burong mustasa. Simultaneously, L. plantarum produces mainly lactic acid from fermentable sugars, rendering the product more stable.

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CONCLUSION

Burong Mustasa (Fermented Mustasa) is made by Lactic Acid fermentation. As mentioned above, the microorganisms (bacteria) that act on the fermentation are Leuconostoc mesenteroides, Lactobacillus brevis and L. plantarum. These

microorganisms complete the fermentation. These bacteria gave the transformation to the sensory properties of the mustasa. Naturally there are microorganisms present in the Mustasa, and when added with salt and rice water, the fermentation process started. The microorganisms acted on the added ingredients and lactic acid fermentation starts.

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REFERENCES www.ncbi.nlm.nih.gov/pbmed/22146686 www.filipinovegetarianrecipe.com www.answers.yahoo.com Food Processing Lectures