Description
Buro is a traditional Filipino fermented rice and shrimp product that develops a sour‑umami flavor through lactic acid bacteria.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum convert sugars from rice into lactic acid, lowering the pH to 4.3–4.8. The acidic environment inhibits pathogens while the shrimp provides nitrogenous substrates that are proteolyzed into free amino acids, enhancing umami. Volatile alcohols and aldehydes are produced, contributing to the characteristic aroma.
Science
Primary Reaction
Lactic acid fermentation of rice sugars by LAB
Sensory Profile
Aroma ()
sourumamifishyearthyfermentedyeastybrinypungentfunky