A traditional Kapampangan dish has opened new scientific possibilities. Researchers from the University of the Philippines have discovered that bacteria found in burong isda (fermented fish) may offer significant health benefits, including probiotic and antifungal effects.
The study, led by Joshua Veluz of the UP Diliman College of Science – National Sciences Research Institute (UPD-CS NSRI), was inspired by his childhood connection to the dish. “This personal and academic connection made the study deeply meaningful to me,” Veluz shared.
Working with co-authors Paul Christian Gloria, Dr. Maria Auxilia Siringan (UPD-CS NSRI), and Dr. Irineo Dogma Jr. (UST), the team focused on two strains of Limosilactobacillus fermentum found in burong isda. Their research revealed the strains’ antifungal action against Aspergillus fumigatus—a fungus known to affect immunocompromised individuals.
The bacteria also showed promise as probiotics. While they struggled in acidic environments like the stomach, they thrived in less acidic areas of the digestive system. Genetic analysis further revealed that the strains produce immune-boosting compounds and essential B vitamins (B1, B2, B6, B9), and they are non-pathogenic with a low risk of transferring antimicrobial resistance genes.
“We’re looking into more probiotic properties and ensuring these strains are stable and safe for future health applications,” Veluz said. The team aims to expand the role of traditional Filipino fermented foods in probiotic research through modern OMICs technology.