Description
Bagoong shrimp is a traditional Filipino fermented shrimp condiment produced by anaerobic fermentation of crushed shrimp in a high‑salt brine.
Technical
During fermentation, halophilic lactic acid bacteria (e.g., Lactobacillus plantarum) and yeasts metabolize shrimp proteins into lactic acid, ethanol, and volatile sulfur compounds, while the high salt concentration (10–15 % NaCl) suppresses spoilage organisms. The process lowers the pH from ~6.5 to ~4.5, creating an environment that favors selected microbes and develops the characteristic umami flavor.
Science
Primary Reaction
Protein hydrolysis → amino acids → lactic acid, ethanol, sulfur volatiles
Sensory Profile
Aroma ()
saltyumamisulfurousearthyfishyfunkymarine
Origin & History
Civilization