Microorganisms used in production of bagoong?

Answer 1

Bagoong is a type of fermentation of fish and/or shrimp. This process can last up to a year. As with many types of fermentations, this involves "starter" microbes.

These microbes are bacteria in the Genera group: Lactobacillus, Weissella, and Staphylococcus.

The processes uses a high level of salt and will exclude those microbes that can't tolerate that sort of environment. This process is called brine fermentation or pickling.

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Answer 2

Bagoong is traditionally made by fermenting fish or shrimp with salt. The fermentation process is carried out by a variety of microorganisms such as lactic acid bacteria, yeasts, and salt-tolerant bacteria. These microorganisms play a key role in breaking down the proteins and fats in the fish/shrimp, resulting in the characteristic flavor and aroma of bagoong.