Experiment No.

10
Fermented Green Mangoes
Objectives:
To identify the changes on the mango after fermentation.
To describe what occurs in fermentation.
Data:
Table1. Changes on the mango after Fermentation
Characteristic
Before Fermentation
pH
8
Taste
Sour
Texture
Soft and Smooth

After Fermentation
3
Salty and More Sour
Softer and smoother

Interpretation, Analysis and Discussion:

As shown in Table 1, the pH taste and texture changed after fermentation was done.
A fermented food is one whose taste and texture have been transformed by the
introduction of beneficial bacteria or fungi (Gordiner, 2012). As shown in Table1, the
mango became sourer, softer and smoother. This, according to Erickson, Fayet,
Kakumanu and Davis (2004), is caused by the lactic acid formed. Lactic acid imparts
a sour taste and changes the texture of the food (Hendrickson, 2010). The mango
also turned salty because it was immersed in a salt solution. According to
Tanafranca (n.d.), the salt is necessary to reduce the growth of spoilage organisms.
The salt is also needed as a firming agent. Also, the softening and the extent
depends on the microbial count.
Also shown in Table 1, the pH decreased from 8 to 3. According to Helmenstine
(2013), fermented green mangoes or burong mangga is made through
fermentation, specifically, lactic acid fermentation that involves converting sugar
into lactic acid with the help of bacteria which in turn ferments the food material.
The presence of lactic acid accounts for the decrease in pH. Because of the lactic
acid, the salt solution where the green mangoes were immersed became acidic and
thus, causing the low pH.
pH is critical for the fermentation of green mangoes. The level of acidity is as
important to its safety as to its taste and texture. The pH of fermentation will go
more acidic as the ferment progresses due to yeast metabolism byproducts being
excreted into the fermenting solution. Control of pH during the fermentation process
is important for two reasons: the growth of harmful bacteria is retarded by acid and
ideal pH level during fermentation is absolutely essential because when pH drops
below about 4.2 all fermentation stops (Dsormeaux, 2007).
References:
Dsormeaux, G. (2207). pH in Fermentation.
http://gillesenergies.webs.com/phinfermentation.htm
Erickson, L.E., Fayet, E., Kakumanu, B.K. and Davis, L.C. (2004).Lactic Acid
Fermentation. Retrieved 2.2.2013 from http://fss.kstate.edu/FeaturedContent/CarcassDisposal/PDF%20Files/CH%205%20-%20Lactic
%20Acid%20Fermentation.pdf

Gordiner, J. (2010). Better Eating, Thanks to Bacteria. Retrieved on 2.2.2013 from

http://www.nytimes.com/2012/09/19/dining/fermentation-guru-helps-chefs-find-newflavors.html?pagewanted=all&_r=0
Helmenstine, A.M. (2013). What is Fermentation. Retrieved on 2.2.2012 from
http://chemistry.about.com/od/lecturenoteslab1/f/What-Is-Fermentation.htm
Hendrickson, K. (2010). Lactic Acid Fermentation in Food. Retrieveed on 2.2.2013
from http://www.livestrong.com/article/315287-lactic-acid-fermentation-in-food/
Tanafranca, D.E. (n.d.) Traditional Processed Foods and their Processing
Technologies in the Philippines.Retrieved on 2.2.2013 from
http://repository.ipb.ac.id/bitstream/handle/123456789/24673/proceeding_internatio
nal_syposium_agricultural_product-4.pdf