The tropical fermented food project


In Vietnam, tropical fermented foods are mainly produced in a traditional/homemade way. They are
thus concerned by quality and microbial safety problems. In the mean time, they are a source of
microbial diversity with an interest for selecting starter, strains producing antimicrobial compounds,
probiotics and biocatalysts for biotechnology.

They are also a source of inspiration.

  • for technological processes of fermentation of plant proteins and other media that are still non conventional but in high development in Europe and,
  • for the design of new fermented products.

The objectives of this project are summarised in the following figure.


Figure: Numerous interests of the study of traditional fermented foods.

Beside this interest of i) increasing the quality and safety while maintaining typicity, ii) developing products, iii)developing technologies and iv)isolating strains for traditional fermented foods, this project aims also at developing bibliographic sources on these products and the first realisations are a virtual special volume in the International Journal of Food Science and Technology


Virtual Issue - Traditional Fermented Food of Tropical Countries

including a review on Vietnamese fermented foods (presenting also our project):



In collaboration with regional partners, a project of valorisation of bioresources is currently developed to unify bioresources from the various partners: