Traditional fermented foods in Indochina countries

印度支那国家的传统发酵食品

• 批准号: 08041124
• 负责人: SEKI Tatsuji
• 金额: $ 4.29万
• 依托单位: International Center for Biotechnology, Osaka University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for international Scientific Research
• 财政年份: 1996
• 资助国家: 日本
• 起止时间: 1996 至 无数据
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-08041124/
• 关键词: traditional fermented foods; Vietnam; microbial resources; alcohol beverage; femented seasoning; pickles; starter; Mam; Ruou Can

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.

传统发酵食品是分离微生物的潜在资源，其功能有望在开发新的生物技术利用方面具有很大的潜力。在这个节目中，我们重点对越南传统发酵食品进行了基本调查，这些食品在快速工业化和快速现代化的生活过程中面临着损失。初步调查于1997年9月6日至15日进行，主要调查在泰国和越南专家的合作下进行。根据市场产品的研究和越南科学家证实的信息，我们可以将传统发酵食品分为四类：大米发酵食品、大豆发酵食品、鱼或虾发酵食品和蔬菜发酵食品。在用大米发酵的食品中，如糯米、糯米酒和糯米酒，通常会使用酵母饼。发酵剂蛋糕中的微生物菌群由毛霉属和根霉属真菌以及内霉菌属、酵母菌属、汉森菌属和念珠菌属酵母组成，但根据产品的不同，微生物的变化很大。在豆腐乳、味噌、豆腐等大豆发酵产品中，曲霉属真菌是主要微生物，但本次调查中真菌的种类尚未确定，预计会有多种菌种的贡献。传统的发酵鱼虾酱是由嗜全息微生物发酵而成的。一般认为，由于发酵食品是独立于家庭规模的工厂生产的，因此可能有多种微生物参与发酵，并且种类繁多。最后，我们建议编写一篇关于越南传统发酵食品的科学文章，与东南亚生产的食品进行比较。