Cargando…

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...

Descripción completa

Detalles Bibliográficos
Autores principales: Waché, Yves, Do, Thuy-Le, Do, Thi-Bao-Hoa, Do, Thi-Yen, Haure, Maxime, Ho, Phu-Ha, Kumar Anal, Anil, 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6196250/
https://www.ncbi.nlm.nih.gov/pubmed/30374334
http://dx.doi.org/10.3389/fmicb.2018.02278
_version_ 1783364517737005056
author Waché, Yves
Do, Thuy-Le
Do, Thi-Bao-Hoa
Do, Thi-Yen
Haure, Maxime
Ho, Phu-Ha
Kumar Anal, Anil
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_facet Waché, Yves
Do, Thuy-Le
Do, Thi-Bao-Hoa
Do, Thi-Yen
Haure, Maxime
Ho, Phu-Ha
Kumar Anal, Anil
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 PubMed
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 Online
Article
Text
id pubmed-6196250
institution National Center for Biotechnology Information
language English
publishDate 2018
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-61962502018-10-29 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 Haure, Maxime Ho, Phu-Ha Kumar Anal, Anil 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 Front Microbiol Microbiology 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. Frontiers Media S.A. 2018-10-15 /pmc/articles/PMC6196250/ /pubmed/30374334 http://dx.doi.org/10.3389/fmicb.2018.02278 Text en Copyright © 2018 Waché, Do, Do, Do, Haure, Ho, Kumar Anal, Le, Li, Licandro, Lorn, Ly-Chatain, Ly, Mahakarnchanakul, Mai, Mith, Nguyen, Nguyen, Nguyen, Nguyen, Nguyen, Pham, Pham, Phan, Tan, Tien, Tran, Try, Phi, Valentin, Vo-Van, Vongkamjan, Vu, Vu and Chu-Ky. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Waché, Yves
Do, Thuy-Le
Do, Thi-Bao-Hoa
Do, Thi-Yen
Haure, Maxime
Ho, Phu-Ha
Kumar Anal, Anil
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 Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6196250/
https://www.ncbi.nlm.nih.gov/pubmed/30374334
http://dx.doi.org/10.3389/fmicb.2018.02278
work_keys_str_mv AT wacheyves prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT dothuyle prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT dothibaohoa prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT dothiyen prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT hauremaxime prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT hophuha prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT kumaranalanil prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT levanvietman prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT liwenjun prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT licandrohelene prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT lornda prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT lychatainmaihuong prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT lysokny prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT mahakarnchanakulwarapa prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT maidinhvuong prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT mithhasika prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT nguyendzunghoang prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT nguyenthikimchi prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT nguyenthiminhtu prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT nguyenthithanhthuy prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT nguyenthivietanh prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT phamhaivu prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT phamtuananh prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT phanthanhtam prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT tanreasmey prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT tientiennam prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT tranthierry prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT trysophal prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT phiquyettien prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT valentindominique prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT vovanquocbao prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT vongkamjankitiya prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT vuducchien prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT vunguyenthanh prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject
AT chukyson prospectsforfoodfermentationinsoutheastasiatopicsfromthetropicalfermentationandbiotechnologynetworkattheendoftheasifooderasmusproject