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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Buro is a traditional Filipino fermented rice and shrimp product that develops a sour‑umami flavor through lactic acid bacteria.
Origin: Filipino people (traditional) — Visayas and Mindanao, Philippines
See full technique reference →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.
Primary Reaction
Lactic acid fermentation of rice sugars by LAB
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