SDCA Student Research Journal

Abstract

Lactic Acid Bacteria (LAB) in fermented foods is commonly associated with probiotic properties. The study determined the level of lactic acid-producing bacteria in commercially produced (cooked) and handmade (uncooked) fermented shrimp paste in Zapote, Cavite, which was conducted at Research Laboratory and Department of Medical Laboratory Science in St. Dominic College of Asia, Bacoor City, Cavite from February 2019 to February 2020. Data analysis and manuscript editing was conducted in respective houses of the researchers from March 2020 to July 2020. Procedure that requires Biosafety Level II like bacterial isolation was done at Bacteriology Section. The handmade (uncooked) fermented shrimp paste (bagoong alamang) utilized in the study was procured from a local market in Zapote, Cavite. Meanwhile, the commercially produced (cooked) fermented shrimp paste utilized in the study was procured from a supermarket in Zapote, Cavite. The determination of lactic acid bacteria in the fermented shrimp paste samples was completed through the evaluation of the isolated lactic acid bacteria using biochemical test and colony counter. The lactic acid bacteria was tested for its gram stain, isolated using MRS agar, 0.9% sodium chloride (NaCl) for dilution, pour plate method of isolation, and incubation at 37°C for 72 hours. Obtained results showed that in three (3) commercially produced (cooked) fermented shrimp paste, sample 1 has the lowest Colony Forming Units (CFUs), and sample 3 has the highest CFUs. Meanwhile, handmade (uncooked) fermented shrimp paste is the highest among all four (4) samples. Generally, the obtained data concludes that in terms of lactic acid bacteria count, handmade (uncooked) fermented shrimp paste is significantly higher than commercially produced (cooked) fermented shrimp paste. Therefore, handmade (uncooked) fermented shrimp paste will provide the maximum quantity of a live probiotic bacteria in a fermented shrimp paste.

Keywords: Lactic acid producing bacteria; Commercially produced (cooked) fermented shrimp paste; Handmade (uncooked) fermented shrimp paste; Zapote, Cavite.