000			03579nam a2200325 a 4500
003			OSt
005			20240318152054.0
008			160620s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a547 _bOr6 1993
100		0	_aOronan, Ma. Asuncion Valenzuela _911899 _eauthor
245	1	0	_aThe microbiology and volatile acid analysis of fermented achovy (Stolephorus commersonii) with added rice (Tinomayan Bolinao) / _cby Ma. Asuncion Valenzuela Oronan.
260	0		_aDiliman, Quezon City : _bUniversity of the Philippines Diliman, _c1993.
300			_axv, 166 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aThesis (Master of Science in Food Science) University of the Philippines
504			_aIncludes bibliographical references.
520	3		_a “Fermented fish with added rice” (tinomayan) is a high salt fermented product prepared from either siganid fry or small anchovy. The fermentation process involves an initial fermentation stage which includes salting of the fish and fermentation of the fish-salt mixture for fifteen days. A final fermentation stage follows wherein the fermented fish is mixed with cooked rice and allowed to complete fermentation at ambient temperatures. The changes in pH during the initial fermentation stage were characterized by a continual decrease during the first week of fermentation, and was followed by an increasing trend on the second week. The pH values decreased steadily during the final fermentation stage. These changes in the pH values of the fermenting fish were complemented with a general increase in titratable acidity values with fermentation time. Microbiological investigation revealed an overlapping growth of two groups of salt-tolerant bacteria -- Micrococcus sp. and Pediococcus sp., during the initial fermentation stage. A sequential but overlapping growth of lactic acid bacteria was observed on the final stage of fermentation. The Streptococci, which appeared one day after the addition of cooked rice, were outnumbered by the Leuconostocs after two days. The Pediococci coexisted with the Leuconostocs and were noted to have dominated the microflora of the fermenting mixture. Lactobacillus strains, which were mostly low-acid producing atypical colonies, appeared later but did not exhibit a major role in the fermen' tion process. Qualitative and quantitative analyses of the volatile organic acids by gas chromatography revealed that acetic acid was the predominant acid in fermenting anchovy with added rice (tinomayan bolinao). Propionic acid, n-butyric acid, iso-butyric acid and iso-valeric acid were also detected at low concentrations. The role of microorganisms in the production of volatile organic acids was determined by pasteurization treatment and pure culture inoculations. It was observed that inoculation with Pediococcus sp. yielded total volatile acid values which approximate the values obtained from the uninoculated lot.
541			_cSubmitted to the University Library _d08/04/2020 _eT-5955
650		0	_aFermented fish _911900 _zPhilippines
650		0	_aAnchovies _911901
650		0	_aFishes _92990 _xMicrobiology
650		0	_aMicrobiological synthesis _911902
690			_911903 _aMaster of Science in Food Science
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f8f56eadf8e056005b9a70109ca139bd _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
999			_c9635 _d9635