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Fruit from Sabah, Malaysian Borneo
Fermented bambangan is the pulp of the wild Bornean mango Mangifera pajang mixed with its grated seed and salt, then shut in a tightly closed container at room temperature for 7–10 days. Lactic acid bacteria sour it, peaking around day 4. It is a popular indigenous ferment, eaten mainly by the Kadazan-Dusun.
| Bambangan pulp, peeled and cut into small cubes90 % of the mix | In the study, a local producer's mix was sampled; the ratio is theirs[chan2023] |
| Grated bambangan seed kernel6 % of the mix | The outer layer of the kernel was removed before grating[chan2023] |
| Salt4 % of the mix | [chan2023] |
| Starter | spontaneous |
Total time across the recorded steps: 7 days – 10 days
What changes: The wild mango is peeled, its pulp cut and its seed grated
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fermented bambangan is the pulp of the wild Bornean mango Mangifera pajang mixed with its grated seed and salt, then shut in a tightly closed container at room temperature for 7–10 days. Lactic acid bacteria sour it, peaking around day 4. It is a popular indigenous ferment, eaten mainly by the Kadazan-Dusun. Made in 4 steps over 7 days – 10 days. The longest step, ferment at room temperature, takes 7–10 days (Chan S.T 2023) and runs at 28 °C (Chan S.T. 2013). Salt is 4 % (Chan S.T 2023). Lactic acid bacteria, highest on day 4 at both 28 °C (6.29 log CFU/g) and 35 °C (7.37 log CFU/g); no species named and Lactiplantibacillus plantarum and Pediococcus pentosaceus do most of the fermenting.
| Main step | 7–10 daysReported[chan2023][john2025][chan2013] | Ferment at room temperature |
|---|---|---|
| Temperature | 28 °CReported[chan2013][chan2023] | Ferment at room temperature |
| Salt | 4 %Reported[chan2023] | Mix pulp, grated seed and salt and close tightly |
| Acidity | pH 4.2 → 3.44Measured[chan2023] | Ferment at room temperature |
Fermented bambangan mixes the grated seed in with the fruit pulp before salting. Like tempoyak, it sours by lactic fermentation in a closed container.
In a producer's mix with 4 % salt, the pH fell from 4.20 to 3.44 over 14 days at 28 °C and was 3.24 after 90 days of storage at room temperature (Chan et al. 2023). That study measured pH, acidity, antioxidants and phenolics. It did not test for pathogens, so it does not show the product is safe to keep.
Every number is labelled with how it is known. How this atlas is made
Fermented bambangan is a traditional pickle of the Kadazan Dusun of Sabah. Chan et al. (2023) describe it as a popular indigenous food, and John et al. (2025) note that the pulp is fermented to give a longer shelf life. John et al. (2025) cite a 2010 microbial-diversity study of the spontaneous fermentation by Sim and colleagues, and Chan et al. (2023) cite a 2015 study (Ng et al.) that found it mainly fermented by Lactobacillus plantarum and L. brevis.
