Description
Buro is a traditional Filipino fermented shrimp paste made by mixing crushed shrimp with 10–15 % salt and allowing spontaneous fermentation at 20–30 °C for 1–3 weeks, followed by maturation up to six months.
Technical
During fermentation halophilic bacteria such as Halanaerobium and Lactobacillus spp., along with yeasts, hydrolyze proteins and lipids, producing peptides, free amino acids, and volatile sulfur compounds. The metabolic activity generates lactic acid, lowering the pH from ~7.0 to 4.5–5.0, while the high salt concentration suppresses spoilage organisms. The resulting product is rich in umami flavor and characteristic sulfurous aromas.
Science
Primary Reaction
Proteolysis and lipolysis by halophilic bacteria and yeasts
Sensory Profile
Aroma ()
pungentsulfurousumamiearthyfermentedbrinyfunkymarine-likecomplex