Comparative study on traditional fermented foods in Southeast

东南亚的传统发酵食品是日本发酵食品的根源，并促成了包括日本在内的亚洲美食文化的形成。然而，近年来，随着社会的发展，东南亚特有的发酵食品已经消失。本研究旨在对东南亚发酵食品流失前的信息进行调查和收集。此外，通过对东南亚广泛分布的类似发酵食品的比较研究，阐明了其共同的、地域的独特性，并阐明了生物技术和食品工程的意义。该研究小组由8名日本科学家和8名东南亚科学家组成，为东南亚传统发酵食品数据库的建立收集信息。2001财年，柬埔寨进行了传统发酵食品的研究提示。通萨里普湖酿造饮料、蒸馏酒和发酵鱼制品的相关信息是由日本调查人员SERD、Tomita、Igarashi、Kosaki、Komagata、Iino和东南亚调查人员S.Limtong、C.Wongkhaluang收集的。S.Saono，P.T.Ho，T.L.Thuoc.调查人员还汇编了过去三年在泰国、印度尼西亚、马来西亚、菲律宾、缅甸、LOA、越南和柬埔寨获得的数据。

Traditional fermented foods in Southeast Asia are the root of the fermentation foods of Japan, and have contibuted to the formation of the gastronomic culture in Asia including Japan. The peculiar fermented foods in Southeast Asia, however, have been Iost along with the social development recently. This research study aims to investigate and collect the information of Southeast Asian fermented foods before the lost of them. Moreover, the common, regional uniqueness is clarified through the comparative study of the similar fermentation food widely dishibuted in Southeast Asia, and a biotechnology and foodengineering meanings are clarified. The study team was organized by eight, Japanese scientists and eight Southeast Asian sciendsts as well, and collects the information for the preparation of database of traditional fermented foods in Southeast Asia.In FY2001, the study tip for the traditional fermented foods was carried in Cambodia. The information related to brewed beverages and distilled liquors, and fermented fish product in Tonsalep lake was collected by Japanese investigators, Seld, Tomita, Igarashi, Kosaki, Komagata, Iino, and Southeast Asian investigators, S.Limtong, C.Wongkhaluang. S.Saono, P.T.Ho, T.L.Thuoc.Investigators also compiled the data obtained for the last three years in Thailand, Indonesia, Malaysia, Philippines, Myanmar, Loa, Vietnams, and Cambodia.