Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project
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 co...
| Autores principales: | , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Frontiers Media
2018
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/98261 |
| _version_ | 1855524108902596608 |
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| author | 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 |
| author_browse | Chu-Ky, Son Do, Thi-Bao-Hoa Do, Thi-Yen Do, Thuy-Le Ho, Phu-Ha Kumar, Anal A. Le, Van-Viet-Man Li, Wen-Jun Licandro, Hélène Lorn, Da Ly, Sokny Ly-Chatain, Mai-Huong Mahakarnchanakul, Warapa Mai, Dinh-Vuong Maxime, Haure 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 Phi, Quyet-Tien Tan, Reasmey Tien, Tien-Nam Tran, Thierry Try, Sophal Valentin, Dominique Vo-Van, Quoc-Bao Vongkamjan, Kitiya Vu, Duc-Chien Vu, Nguyen-Thanh Waché, Yves |
| author_facet | 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 |
| author_sort | Waché, Yves |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| 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. |
| format | Journal Article |
| id | CGSpace98261 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Frontiers Media |
| publisherStr | Frontiers Media |
| record_format | dspace |
| spelling | CGSpace982612025-03-13T09:44:13Z Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project 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 biotechnology fermentation supply chain south east asia 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. 2018-10 2018-11-20T16:17:02Z 2018-11-20T16:17:02Z Journal Article https://hdl.handle.net/10568/98261 en Open Access Frontiers Media 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. |
| spellingShingle | biotechnology fermentation supply chain south east asia 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 Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project |
| 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 |
| title_full | Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project |
| title_fullStr | Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project |
| title_full_unstemmed | Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project |
| title_short | Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project |
| title_sort | prospects for food fermentation in south east asia topics from the tropical fermentation and biotechnology network at the end of the asifood erasmus project |
| topic | biotechnology fermentation supply chain south east asia |
| url | https://hdl.handle.net/10568/98261 |
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