Food Fermentation Script
Pickled Vegetables
I. Introduction
Pickled fruits, such as "burong mangga," is a fruit fermented with vinegar, sugar, salt,
and other ingredients. Burong mangga is a popular traditional side dish in the Philippines.
Pickled Mangoes with a delicious medley of sweet and sour flavors are a mouthwatering treat
that Filipinos love. Many people use pickled fruits as a topping for their meals. Furthermore,
some people pair pickled fruits with rice and eat pickled fruits just for snacks. Pickled fruits are a
diverse taste of savory, sweet, and sour mango that makes you want to eat it more.
II. List of Ingredients
These are the ingredients.
Source of Fermenting organisms
All of them serve as a source of the fermenting microorganisms except the preservatives
since these microorganisms are present everywhere even inside our bodies. The
organisms obtained from the ingredients are enough to perform fermentation on our
substrates.
Source of Substrate
Our main substrates the sugar. The complex carbohydrates in them can also serve as
substrates when they undergo hydrolysis into simpler sugars. The other ingredient
having high in natural sugars which is the unripe mangoes also act as substrate because
of its minimal carbohydrate content considering the glycemic load and glycemic index
rating of this fruit.
Ingredients Source of Source of Fermenting Preservative
Substrate Organism/s Action
3 Large green, unripe ✔ ✔
Mangoes
1 ✔
1 Cups of Vinegar
2
1 cup Sugar ✔ ✔ flavor
1 teaspoon Salt ✔ flavor
1 Thai Chili Pepper ✔ flavor
Mechanisms of Preservative action
Aside from the fermenting organisms, spoilage microorganisms (that convert our
substrate into toxic and non-edible metabolic products) are also present in the environment
which will contaminate our preparation. They therefore need to be eliminated from the
preparation for a successful production of pickled mangoes.
Ingredients rich in solutes (sugar and salt) as well as acid (vinegar) can act as
preservatives for the preparation. Since the type of fermentation employed in pickling fruits is
lactic acid fermentation, lactic acid and other acids are produced which also contribute to the
preservation of the preparation. The ingredients which contain high amounts of solutes like
sugar (glucose) and salt (sodium chloride) reduces the water activity of foods. Adding these
solutes to foods can also cause microbial cells to undergo osmotic shock, resulting in the loss of
water from the cell and thereby causing cell death or retarded growth (Davidson, 2001). The
water activity of a food is the amount of unbound water available for microbial growth and
chemical reactions. This prevents any microorganism growth and lowers the pH enough to
prevent CBot and other mesophilic spores to grow.
Acids lower the pH of the environment which promotes denaturation of unwanted
bacteria killing them. Acids will destroy the ionic bonds in the spoilage microorganism proteins
competing with acidic amino acids involved in the ionic bonding thus affecting the folded and the
polypeptide chain bonding.
III. Procedure
1. Wash the jar and lids with warm soapy water and rinse well in a deep pot. Place jars and
hot water to cover. Boil for 10 minutes. Removefrom pot and drain.
⚠ This step will help minimize the number of unwanted or spoilage bacteria in the
preparation promoting its preservation.
2. Peel mangoes and cut on both sides to separate checks. Slice each check into about
1/2-inch thick slivers. Arrange sliced mangoes into the sterilized jar. Add chopped
chilipepper.
3. In a saucepan, combine vinegar, sugar, and salt. Over high heat, bring to a boil, stirring
to dissolve thesalt and sugar.
⚠ We are combining the substrate together with the flavors, which are mostly
sources of the substrate also. The substrate is the molecule that the fermenting
organism will act upon as the source of ATP (energy). Also, we are adding
preservatives which also act as flavoring agents to kill unwanted bacteria leaving
only the fermenting organisms.
4. Pour the brine over the sliced green mangoes, filling the jar to within 1/2 inch of the top.
Gently tap jars against the counter to remove any bubbles and add more brine as
needed.
⚠Adding brine is one important way to help lactic acid bacteria win the microbial
race. Brine encourages certain good microbes to flourish, while preventing the
growth of other microbes that cause the food to go bad.
5. Cover with tight-fitting lid. Let cool to room temperature and refrigerate for about 48
hours before opening to allow flavors to develop.
⚠ Food that is sealed in a jar in order to destroy any microorganisms that can
cause food spoilage. Covering the jar tightly allows the microbes to grow freely, thereby
disrupting the fermentation process that the pickle needs to go through.Refrigerating the
preparation is essential to prevent excessive activity by decreasing the kinetic energy,
especially spoilage bacteria that may not have been totally eliminated
IV. Product Description
Pickled mango is often used as a topping to meals consumed in many countries. It is a
traditional side dish originating from the Philippines called Burong Mangga. They make a
great snack or appetizer as well as a condiment. It can probably be one of the tastiest
sources for consuming many healthy nutrients. Mango is rich in Vitamin C, Vitamin K
and fiber. And also, the spice content in this pickle has an excellent nutrient profile. The
process of fermentation in Burong Mangga increases nutrient availability, enhances
digestibility, and provides probiotics. Probiotics enhance gut health and boost the
immune system.
V. References
Just a moment... (n.d.). Just a moment...https://www.yummy.ph/recipe/burong-mangga-recipe-a2007-
20220730
Manalo, L. (2019, April 6). Pickled mangoes (Burong Mangga).
KawalingPinoy.https://www.kawalingpinoy.com/pickled-mangoes/
Pickled Mango Recipe. (2018, August 3). MyRecipes. Retrieved October 20, 2022, from
https://www.myrecipes.com/recipe/pickled-mango
Just a moment... (n.d.). Just a
moment...https://www.sciencedirect.com/topics/engineering/fermentation-temperature
Q, E. (2021, May 20). Green mango pickles- Filipino Burong Mangga. The Quirino Kitchen.
https://thequirinokitchen.com/filipino-burong-mangga-green-mango-pickles-sweet-tart-goodbye-to-
summer/
Nusselder, J. (2022, August 25). Homemade burong mangga: Refreshing Filipino pickled mangoes. Bite
My Bun.
https://www.bitemybun.com/homemade-burong-mangga/
Instructables. (2020, July 21). Science Behind Spicy Mango Pickle. Retrieved October 20, 2022, from
https://www.instructables.com/Spicy-Mango-PickleYUM/
Q, E. (2021, May 20). Green mango pickles- Filipino Burong Mangga. The Quirino Kitchen.
https://thequirinokitchen.com/filipino-burong-mangga-green-mango-pickles-sweet-tart-goodbye-to-
summer/
The science of pickling and fermentations. (n.d.). Asia Society.
https://asiasociety.org/education/science-pickling-and-
fermentations
Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science
and Technology for
International Development. (n.d.).https://www.ncbi.nlm.nih.gov/books/NBK234703/
