Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project - Université de Bourgogne Accéder directement au contenu
Article Dans Une Revue Frontiers in Microbiology Année : 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

Anil Kumar Anal
  • Fonction : Auteur
Wen-Jun Li
  • Fonction : Auteur
  • PersonId : 1005621
Mai-Huong Mai
  • Fonction : Auteur
Warapa Mahakarnchanakul
  • Fonction : Auteur
Thi-Viet-Anh Nguyen
  • Fonction : Auteur
Tuan-Anh Pham
  • Fonction : Auteur
Thierry Tran
Quyet-Tien Phi
  • Fonction : Auteur
Quoc-Bao Vo-Van
  • Fonction : Auteur
  • PersonId : 777723
  • IdRef : 191773425
Kitiya Vongkamjan
  • Fonction : Auteur
Duc-Chien Vu
  • Fonction : Auteur
Nguyen-Thanh Vu
  • Fonction : Auteur

Résumé

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.
Fichier principal
Vignette du fichier
fmicb-09-02278.pdf (595.52 Ko) Télécharger le fichier
Origine : Fichiers éditeurs autorisés sur une archive ouverte
Loading...

Dates et versions

hal-01929842 , version 1 (18-04-2019)

Licence

Paternité

Identifiants

Citer

Yves Waché, Thuy-Le Le, Thi-Bao-Hoa Ho, Thi-Yen Do, Maxime Haure, et al.. 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, 2018, 9, pp.2278. ⟨10.3389/fmicb.2018.02278⟩. ⟨hal-01929842⟩
209 Consultations
221 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More