Frontiers in Microbiology (Oct 2018)
Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project
- Yves Waché,
- Yves Waché,
- Yves Waché,
- Thuy-Le Do,
- Thi-Bao-Hoa Do,
- Thi-Yen Do,
- Thi-Yen Do,
- Maxime Haure,
- Maxime Haure,
- Maxime Haure,
- Maxime Haure,
- Phu-Ha Ho,
- Phu-Ha Ho,
- Anil Kumar Anal,
- Van-Viet-Man Le,
- Wen-Jun Li,
- Hélène Licandro,
- Hélène Licandro,
- Hélène Licandro,
- Da Lorn,
- Da Lorn,
- Da Lorn,
- Da Lorn,
- Mai-Huong Ly-Chatain,
- Sokny Ly,
- Warapa Mahakarnchanakul,
- Dinh-Vuong Mai,
- Dinh-Vuong Mai,
- Dinh-Vuong Mai,
- Dinh-Vuong Mai,
- Dinh-Vuong Mai,
- Hasika Mith,
- Dzung-Hoang Nguyen,
- Thi-Kim-Chi Nguyen,
- Thi-Kim-Chi Nguyen,
- Thi-Kim-Chi Nguyen,
- Thi-Minh-Tu Nguyen,
- Thi-Minh-Tu Nguyen,
- Thi-Thanh-Thuy Nguyen,
- Thi-Viet-Anh Nguyen,
- Hai-Vu Pham,
- Hai-Vu Pham,
- Tuan-Anh Pham,
- Tuan-Anh Pham,
- Thanh-Tam Phan,
- Thanh-Tam Phan,
- Reasmey Tan,
- Tien-Nam Tien,
- Thierry Tran,
- Thierry Tran,
- Thierry Tran,
- Sophal Try,
- Sophal Try,
- Sophal Try,
- Sophal Try,
- Quyet-Tien Phi,
- Dominique Valentin,
- Dominique Valentin,
- Quoc-Bao Vo-Van,
- Kitiya Vongkamjan,
- Duc-Chien Vu,
- Nguyen-Thanh Vu,
- Son Chu-Ky,
- Son Chu-Ky
Affiliations
- Yves Waché
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France
- Yves Waché
- PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
- Yves Waché
- Agreenium, Paris, France
- Thuy-Le Do
- Food Industries Research Institute, Hanoi, Vietnam
- Thi-Bao-Hoa Do
- National Institute of Nutrition, Hanoi, Vietnam
- Thi-Yen Do
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam
- Thi-Yen Do
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
- Maxime Haure
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France
- Maxime Haure
- PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
- Maxime Haure
- Agreenium, Paris, France
- Maxime Haure
- Atelier du Fruit, Longvic, France
- Phu-Ha Ho
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam
- Phu-Ha Ho
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
- Anil Kumar Anal
- Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Klong Luang, Thailand
- Van-Viet-Man Le
- 0Ho Chi Minh City University of Technology, Ho Chi Minh City, Vietnam
- Wen-Jun Li
- 1School of Life Sciences, Sun Yat-sen University, Guangzhou, China
- Hélène Licandro
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France
- Hélène Licandro
- PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
- Hélène Licandro
- Agreenium, Paris, France
- Da Lorn
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France
- Da Lorn
- PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
- Da Lorn
- Agreenium, Paris, France
- Da Lorn
- 2Institute of Technology of Cambodia, Phnom Penh, Cambodia
- Mai-Huong Ly-Chatain
- 3VetoPhageLyon, France
- Sokny Ly
- 2Institute of Technology of Cambodia, Phnom Penh, Cambodia
- Warapa Mahakarnchanakul
- 4Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
- Dinh-Vuong Mai
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France
- Dinh-Vuong Mai
- PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
- Dinh-Vuong Mai
- Agreenium, Paris, France
- Dinh-Vuong Mai
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam
- Dinh-Vuong Mai
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
- Hasika Mith
- 2Institute of Technology of Cambodia, Phnom Penh, Cambodia
- Dzung-Hoang Nguyen
- 0Ho Chi Minh City University of Technology, Ho Chi Minh City, Vietnam
- Thi-Kim-Chi Nguyen
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France
- Thi-Kim-Chi Nguyen
- PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
- Thi-Kim-Chi Nguyen
- Agreenium, Paris, France
- Thi-Minh-Tu Nguyen
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam
- Thi-Minh-Tu Nguyen
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
- Thi-Thanh-Thuy Nguyen
- 5Faculty of Food Science and Technology, Vietnam National University of Agriculture, Hanoi, Vietnam
- Thi-Viet-Anh Nguyen
- Food Industries Research Institute, Hanoi, Vietnam
- Hai-Vu Pham
- Agreenium, Paris, France
- Hai-Vu Pham
- 6CESAER, AgroSup Dijon/INRA/Université Bourgogne Franche-Comté, Dijon, France
- Tuan-Anh Pham
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam
- Tuan-Anh Pham
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
- Thanh-Tam Phan
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam
- Thanh-Tam Phan
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
- Reasmey Tan
- 2Institute of Technology of Cambodia, Phnom Penh, Cambodia
- Tien-Nam Tien
- 7Center of Experiment and Practice, Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Vietnam
- Thierry Tran
- Agreenium, Paris, France
- Thierry Tran
- 8International Center for Tropical Agriculture, CGIAR Research Program on Roots, Tubers and Bananas, Cali, Colombia
- Thierry Tran
- 9Centre de Coopération Internationale en Recherche Agronomique pour le Développement, UMR Qualisud, CGIAR Research Program on Roots, Tubers and Bananas, Montpellier, France
- Sophal Try
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Dijon, France
- Sophal Try
- PAM UMR A 02.102, Université Bourgogne Franche-Comté/AgroSup Dijon, Dijon, France
- Sophal Try
- Agreenium, Paris, France
- Sophal Try
- 2Institute of Technology of Cambodia, Phnom Penh, Cambodia
- Quyet-Tien Phi
- 0Institute of Biotechnology, Vietnam Academy of Science and Technology, Hanoi, Vietnam
- Dominique Valentin
- Agreenium, Paris, France
- Dominique Valentin
- 1Le Centre des Sciences du Goût et de l’Alimentation – AgroSup Dijon/INRA/CNRS/Université Bourgogne Franche-Comté, Dijon, France
- Quoc-Bao Vo-Van
- 2College of Agriculture and Forestry, Hue University, Hue, Vietnam
- Kitiya Vongkamjan
- 3Department of Food Technology, Prince of Songkla University, Hat Yai, Thailand
- Duc-Chien Vu
- Food Industries Research Institute, Hanoi, Vietnam
- Nguyen-Thanh Vu
- Food Industries Research Institute, Hanoi, Vietnam
- Son Chu-Ky
- Tropical Bioresources & Biotechnology International Joint Laboratory, Université Bourgogne Franche-Comté/AgroSup Dijon- Hanoi University of Science and Technology, Hanoi, Vietnam
- Son Chu-Ky
- School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Hanoi, Vietnam
- DOI
- https://doi.org/10.3389/fmicb.2018.02278
- Journal volume & issue
-
Vol. 9
Abstract
Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from local business to globalization. In Western countries, the answer to these questions has been made through hygienisation, generalization of the use of starters, specialization of agriculture and use of long-distance transportation. This may have resulted in a loss in the taste and typicity of the products, in an extensive use of antibiotics and other chemicals and eventually, in a loss in the confidence of consumers to the products. The challenges awaiting fermentation in South-East Asia are thus to improve safety and quality in a sustainable system producing tasty and typical fermented products and valorising by-products. At the end of the “AsiFood Erasmus+ project” (www.asifood.org), the goal of this paper is to present and discuss these challenges as addressed by the Tropical Fermentation Network, a group of researchers from universities, research centers and companies in Asia and Europe. This paper presents current actions and prospects on hygienic, environmental, sensorial and nutritional qualities of traditional fermented food including screening of functional bacteria and starters, food safety strategies, research for new antimicrobial compounds, development of more sustainable fermentations and valorisation of by-products. A specificity of this network is also the multidisciplinary approach dealing with microbiology, food, chemical, sensorial, and genetic analyses, biotechnology, food supply chain, consumers and ethnology.
Keywords
- prospects
- food fermentation
- South-East Asia
- Tropical Fermentation and Biotechnology Network
- hurdle technology