Traditional fermented foods in Indochina countries

1996 Fiscal Year Final Research Report Summary

• Project/Area Number: 08041124
• Research Category: Grant-in-Aid for international Scientific Research
• Allocation Type: Single-year Grants
• Section: Field Research
• Research Institution: International Center for Biotechnology, Osaka University
• Principal Investigator: SEKI Tatsuji International Center for Biotechnology, Osaka Univ., Professor, 生物工学国際交流センター, 教授 (50029245)
• Co-Investigator(Kenkyū-buntansha): LE Thanh Bin ベトナム国立バイオテクノロジー研究所, 助教授 ; NGVYEN Van U ベトナム国立熱帯生物研究所, 助教授 ; NGO Thi Mai ベトナム国立食品科学研究所, 準教授 ; DUENG Van Ho ハノイ大学, 応用微生物センター, 講師 ; SAVITREE Lim カセサート大学, 理学部, 教授 ; NAPHA Lotong カセサート大学, 理学部, 教授 ; FUJIO Yusaku Faculty of Agriculture, Kyushu University, Professor, 農学部, 教授 (90038224) ; MORINAGA Tsutomu Faculty of Engineering, Hiroshia University, Associate Professor, 工学部, 助教授 (40034417) ; KOSAKI Michio Showa Women's University, Professor, 生活理学, 教授 (80078055) ; 五十嵐 泰夫 東京大学, 大学院・農業生命科学研究科, 教授 (90114363) ; KAMIN Yoshiyuki Faculty of Agriculture, Tohoku University, Professor, 農学部, 教授 (00109175) ; KINOSHITA Shinichi Faculty of Engineering, Hokkaido University, Professor, 工学部, 教授 (50029253) ; IINO Hisakazu Showa Women's University, Professor, 生活理学, 教授 (00146911) ; YOSHIDA Toshiomi International Center for Biotechnology, Osaka Univ., Professor, 生物工学国際交流センター, 教授 (00029290) ; LIMTONG Savitree Faculty of Science, Kasesart University, Associate Professor, Thailand ; LOTONG Napha Faculty of Science, Kasesart University, Professor, Thailand ; IGAEASHI Yauso Graduate school of Agriculture and Life Science, Tokyo University, Professor ; HOP Dueng Van National Hanoi University, Lecturer, Vietnam ; MAI Ngo Thi Director, Institute of Food Industry, Associate Professor, Vietnam
• Project Period (FY): 1996
• Keywords: traditional fermented foods / Vietnam / microbial resources / alcohol beverage / femented seasoning / pickles / starter / Mam / Ruou Can

Research Abstract

Traditional fermented foods are potential resources for isolation of micro-organisms, of which functions are expected to have a high potential for development of new biotechnological utilization. In this program we focused on the basic investigation of the traditional fermented foods in Vietnam which are faced on their loss in the process of rapid industrialization and rapid modernization of life.
The preliminary investigation was done during September 6 to 15,1997, and the main investigation was carried out under the cooperation by Thai and Vietnamese' experts.
According to the study of marketed products and information proved by Vietnamese's scientists, we could group traditional fermented foods into four categories : fermented foods from rice, from soy bean, from fish or shrimp and from vegetables. In the fermented foods from rice such as Com Ruou, Ruou Nep (distillled rice alcohol) and Ruou Can (rice wine), a starter cake (yeast cake) are commonly used. Micro flora in the starter cake consists of fungi of the genus Mucor and Rhizopus and yeast of the genus Endomycopsis, Saccharomyces, Hansenulla and Candida, but the microbes is very variable depending on the products. In fermented products from soy bean, Such as Chao (fermented Tofu), Tuong (Miso) and Noo Tuong (Shoyu), fungi belonging to the genus Aspergillus are main microbes, but species of fungi could not be identified during this investigation, expecting the contribution of many kind of species. The traditional fermented fish/shrimp paste, Mam, are fermented by holophilic microorganism.
Generally, it is expected that many kinds of microorganism may contribute the fermentation and are widely diversified because the fermented foods are produced independently from family-size factory. Conclusively, we propose a preparation of an scientific article on the traditional fermented foods in Vietnam comparing those produced in Southeast Asia.