Description
Bagoong is a salt‑fermented shrimp condiment produced by proteolytic breakdown of proteins into amino acids and peptides, with lactic acid bacteria lowering pH and halophilic yeasts contributing to aroma.
Technical
During fermentation, shrimp proteins are hydrolyzed by endogenous enzymes and microbial proteases, releasing free amino acids such as glutamic acid that impart umami. Lactic acid bacteria convert sugars to lactic acid, dropping the pH to 4.5–5.0 and creating a stable environment for flavor development, while halophilic yeasts produce volatile sulfur compounds that enhance aroma.
Science
Primary Reaction
Proteolysis of shrimp proteins followed by lactic acid fermentation and yeast metabolism
Sensory Profile
Aroma ()
fishyumamisaltyearthyyeastysulfuroussavory