* Halomonas: These bacteria are highly salt-tolerant and contribute significantly to the flavor and aroma of bagoong. They break down proteins in the shrimp, producing amino acids and peptides that give the paste its characteristic taste and smell.
* Vibrio: This genus includes both pathogenic and non-pathogenic species. While some Vibrio species can cause foodborne illnesses, others play a role in the fermentation process, contributing to the development of the unique flavor profile of bagoong.
* Bacillus: These bacteria are also involved in the breakdown of proteins and contribute to the overall fermentation process.
Other microorganisms may also be present in varying amounts, including:
* Yeasts: These fungi contribute to the development of the aroma and flavor profile.
* Molds: While molds are not ideal in large numbers, some species may play a role in the fermentation process.
The specific microorganisms involved in bagoong making can vary depending on the region, ingredients, and fermentation method used. The diverse microbial community contributes to the complex flavor and aroma of this traditional Filipino condiment.
