Traditional fermented foods in Indochina countries

传统发酵食品是分离微生物的潜在资源，其功能有望成为开发新的生物技术利用的潜力。本节目对越南传统发酵食品在快速工业化和生活快速现代化过程中面临的损失进行了基础调查。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、鱼虾发酵食品和蔬菜发酵食品。在以大米为原料的发酵食品中，通常使用发酵饼(酵母饼)，如椰肉、蒸馏米酒和米酒。发酵剂蛋糕中的微生物区系由毛霉属和根霉属的真菌以及内霉菌属、酵母菌属、汉森露菌属和念珠菌属的酵母组成，但不同产品的微生物种类非常不同。在发酵豆腐、酱油和酱油等大豆发酵产品中，主要微生物为曲霉属真菌，但在本次调查中未能鉴定出真菌的种类，只能看到多种真菌的贡献。传统的发酵鱼虾酱是由全嗜性微生物发酵而成，由于发酵食品是从家庭规模的工厂独立生产的，预计可能有多种微生物参与发酵，并具有广泛的多样性。最后，我们建议准备一篇关于越南传统发酵食品与东南亚生产的发酵食品进行比较的科学文章。

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.