Traditional fermented foods in Indochina countries

传统发酵食品是潜在的微生物分离资源，其功能有望在生物技术上得到新的利用。在这个项目中，我们重点对越南传统发酵食品进行了基础调查，这些食品在快速工业化和生活快速现代化的过程中面临着损失。初步调查于1997年9月6日至15日进行，主要调查是在泰国和越南专家的合作下进行的，根据对市场上的产品和信息的研究，根据越南科学家的研究，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、鱼虾发酵食品和蔬菜发酵食品。在大米发酵食品中，如Com Ruou，Ruou Nep（米酒）和Ruou Can（米酒），通常使用发酵剂蛋糕（酵母蛋糕）。发酵剂饼中的微生物植物群由毛霉属和根霉属的真菌以及内孢霉属、酵母属、汉逊氏菌属和假丝酵母属的酵母组成，但是微生物根据产品而变化很大。在大豆发酵产品中，如Chao（发酵豆腐）、Tuong（味噌）和诺奥Tuong（酱油），属于曲霉属的真菌是主要的微生物，但在本次调查中未能鉴定出真菌的种类，期望多种种类的贡献。传统的发酵鱼虾酱（Mam）是由嗜热微生物发酵而成的，由于发酵食品是独立于家庭规模的工厂生产的，因此通常认为发酵过程中可能有多种微生物参与，并且具有广泛的多样性。最后，我们提出了一个科学的文章在越南传统的发酵食品比较东南亚生产的准备。

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.