Identification, Enumeration and Biochemical Characterization of Putative Lactic Acid Bacteria from Commercially Available Atchara

Atchara, a traditional Philippine condiment, is typically made by pickling green papaya, carrots, bell peppers, onions, and garlic. This study focuses on exploring the lactic acid bacteria (LAB) present in atchara, a previously uninvestigated microbiological aspect. The specific objectives involve genus identification, enumeration, colonial, and biochemical characterization of the LAB. The results reveal distinct colonies for each atchara brand, exhibiting consistent characteristics under both aerobic and anaerobic culture conditions. Microbial counts demonstrate variation across brands and conditions, with higher counts observed under anaerobic conditions. Additionally, the addition of LAB to milk leads to a decrease in pH and increased acidification, with higher LAB concentrations resulting in more pronounced acidification. Overall, this study provides valuable insights of LAB derived from atchara and their influence on milk acidification.