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Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

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Title Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project
 
Creator Waché, Yves
Do, Thuy-Le
Do, Thi-Bao-Hoa
Do, Thi-Yen
Maxime, Haure
Ho, Phu-Ha
Kumar, Anal A.
Le, Van-Viet-Man
Li, Wen-Jun
Licandro, Hélène
Lorn, Da
Ly-Chatain, Mai-Huong
Ly, Sokny
Mahakarnchanakul, Warapa
Mai, Dinh-Vuong
Mith, Hasika
Nguyen, Dzung-Hoang
Nguyen, Thi-Kim-Chi
Nguyen, Thi-Minh-Tu
Nguyen, Thi-Thanh-Thuy
Nguyen, Thi-Viet-Anh
Pham, Hai-Vu
Pham, Tuan-Anh
Phan, Thanh-Tam
Tan, Reasmey
Tien, Tien-Nam
Tran, Thierry
Try, Sophal
Phi, Quyet-Tien
Valentin, Dominique
Vo-Van, Quoc-Bao
Vongkamjan, Kitiya
Vu, Duc-Chien
Vu, Nguyen-Thanh
Chu-Ky, Son
 
Subject biotechnology
fermentation
supply chain
south east asia
 
Description 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.
 
Date 2018-10
2018-11-20T16:17:02Z
2018-11-20T16:17:02Z
 
Type Journal Article
 
Identifier Waché Y, Do T-L, Do T-B-H, Do T-Y, Haure M, Ho P-H, Kumar Anal A, Le V-V-M, Li W-J, Licandro H, Lorn D, Ly-Chatain M-H, Ly S, Mahakarnchanakul W, Mai D-V, Mith H, Nguyen D-H, Nguyen T-K-C, Nguyen T-M-T, Nguyen T-T-T, Nguyen T-V-A, Pham H-V, Pham T-A, Phan T-T, Tan R, Tien T-N, Tran Thierry, Try S, Phi Q-T, Valentin D, Vo-Van Q-B, Vongkamjan K, Vu D-C, Vu N-T and Chu-Ky S (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. Frontiers in Microbiology, 9:2278.
1664-302X
https://hdl.handle.net/10568/98261
https://doi.org/10.3389/fmicb.2018.02278
 
Language en
 
Rights CC-BY-4.0
Open Access
 
Format 9:2278
 
Publisher Frontiers Research Foundation
 
Source Frontiers in Microbiology