Abstract:
Fermented foods are popular commodities in the Philippines. To increase
awareness regarding the safety of consuming fermented food products, it
is important to study the microflora of fermented foods. This is crucial in
determining whether the microorganisms thriving in fermented foods are
beneficial or harmful to human health. This study aimed to isolate,
characterize and identify molds from fermented food products from
selected provinces of Central Luzon with antimicrobial properties against
Escherichia coli strain UPCC 1195. Molds isolated from fermented foods
were subjected to cultural characterization and antimicrobial screening
using a modified agar plug method. Mold isolates with antimicrobial
properties against E. coli strain UPCC il95 were identified. From the
thirty food samples collected from five selected provinces of Central
Luzon, 75 isolates were obtained. One mold isolate, BALI-35, obtained
from "'sukang paumbong" collected from the first Dinalupihan Market in
Bataan tested positive for antimicrobial properties against E. coli strain
UPCC 1195. BAL 1-35 was identified to be Aspergillus ochraceus. In past
studies, this particular mold was found to produce ochratoxin A in specific
conditions which poses a potential danger to consumers. However, several
findings claimed that toxin production may be inhibited by other food-
bome microorganism and environmental conditions. Despite the fact that
conditions of "sukang paumbong" support lower ochratoxin production,
the presence of Aspergillus ochraceus in "sukang paumbong" warrant us
to suggest this mold poses potential harm to consumers.
