Burong Isda Breakthrough: UP Study Uncovers Potent Probiotic and Antifungal Powers in Filipino Fermented Fish

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In a compelling intersection of heritage and high science, researchers from the University of the Philippines Diliman have made a groundbreaking discovery hidden in plain sight—inside a humble, fermented fish dish beloved in Pampanga.

Burong isda, a traditional Kapampangan delicacy made of rice and freshwater fish left to ferment, may now be more than just a cultural staple—it could be a key to fighting dangerous fungal infections and boosting gut health. A team of scientists led by UP Diliman College of Science has revealed that this dish harbors powerful probiotic bacteria with remarkable antifungal properties, opening new doors in health science and Filipino biotechnology.

At the heart of this discovery is Limosilactobacillus fermentum (L. fermentum), a type of bacteria closely related to the globally recognized Lactobacillus strains found in yogurt and other fermented foods. But unlike ordinary probiotics, the strains isolated from burong isda possess a unique, double-edged capability: they not only promote gut and immune health but also inhibit the growth of Aspergillus fumigatus, a potentially deadly fungus that often afflicts immunocompromised individuals.

“This might be the first study to demonstrate the antifungal potential of L. fermentum against A. fumigatus,” said Joshua Veluz, corresponding author and researcher from UPD’s National Sciences Research Institute (NSRI). “It underscores the untapped value of Philippine fermented foods.”

For Veluz, a Kapampangan native, the research is both personal and profound. Having grown up eating burong isda, he always felt there was something more to the dish beyond its sharp, acquired taste. That curiosity transformed into a scientific journey beginning in 2019, culminating in this pivotal discovery—one that not only elevates Filipino cuisine but also bridges local traditions with global health solutions.

The research team, which also includes Paul Christian Gloria and Dr. Maria Auxilia Siringan from UPD-CS NSRI, and Dr. Irineo Dogma Jr. from the University of Santo Tomas, used cutting-edge genomic and metabolomic techniques to profile the strains. They identified several probiotic traits including genes responsible for boosting immunity and producing essential B vitamins—B1, B2, B6, and B9. Significantly, the strains showed low potential for transferring antimicrobial resistance, addressing one of the major concerns in modern probiotic development.

A crucial hallmark of any effective probiotic is its ability to survive the hostile environment of the human digestive tract. While the burong isda strains struggled in highly acidic conditions mimicking the stomach, they thrived in less acidic parts of the gastrointestinal system—where probiotics typically exert their health benefits.

But what truly elevates this study is the antifungal angle. Aspergillus fumigatus, the fungus in question, is notorious for causing invasive infections that can be fatal for people with weakened immune systems. The fact that a naturally occurring probiotic from a local food can inhibit this fungus suggests vast potential for future therapeutics—and perhaps even the development of Filipino-made probiotic products with broad-spectrum applications.

“We aim to further characterize their functional traits and contribute to the growing field of probiotic research in the Philippines,” Veluz added, emphasizing the role of OMICs technologies in unlocking the power of local microbial resources.

The implications are enormous. In an era where antimicrobial resistance is a rising global threat and gut health is increasingly linked to immunity, mood, and chronic diseases, the rediscovery of beneficial microbes in age-old Filipino food practices offers a deeply rooted yet forward-looking solution.

This study not only honors the cultural legacy of burong isda but also redefines its place in science and medicine. It is a stirring reminder that the future of health innovation might very well be brewing in our backyards—or fermenting in our kitchens.

A Taste of the Future

As UP scientists continue to explore the probiotic universe of Philippine fermented foods, one thing becomes clear: our culinary heritage is more than delicious—it could be life-saving. From the humble jars of burong isda in Kapampangan households to the sophisticated laboratories of UP Diliman, this research exemplifies how tradition and technology can combine to nourish not only our bodies, but also our scientific frontiers.

In the world of probiotics and antifungals, L. fermentum from burong isda has just earned a spot on the global map—and it all started with a spoonful of fish and rice.

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