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UMR Procédés Alimentaires et Microbiologiques

Tropical Bioresources & Biotechnology


Tropical Bioresources & Biotechnology is the joint laboratory of
the School of Biotechnology and Food Technology (Hanoi), and the UMR PAM Food and Microbial Process 

This laboratory is the result of about 30 years of collaboration between Hanoi University of Science and Technology and AgroSup Dijon/University of Burgundy (through ENSBANA). Thanks to the constant support of the Agency of French-speaking universities (AUF), of French and Vietnamese Ministries and of Région Bourgogne, many students acquired a bicultural training and several collaboration projects were carried out. 

Beside the research and technology projects, this laboratory is committed to supporting development in South-East Asia in the field of food with an involvement in AUF projects and with a scientific support to the emerging research at the Institute of Technology of Cambodia.


Two main projects are developed in this lab :



Vietnam : Son Chu-Ky

School of Biotechnology and Food Technology
Hanoi University of Science and Technology
1, Dai Co Viet, Hai Ba Trung, Hanoi, Vietnam


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France : Yves Waché


UMR Procédés Alimentaires et Microbiens
(AgroSup Dijon-Université de Bourgogne)

1, esplanade Erasme – 21000 Dijon France


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Recent papers

  • Son Chu-Ky, Thi-Hoan Pham, Kim-Lien T. Bui, Tien-Thanh Nguyen, Kim-Dang Pham, Hoai-Duc T. Nguyen, Hong-Nga Luong, Viet-Phu Tu, Thanh-Hang Nguyen, Phu-Ha Ho and Thanh-Mai Le. 2015.Simultaneous Liquefaction, Saccharification and Fermentation at Very High Gravity of Rice at Pilot Scale for Potable Ethanol Production and Distillers Dried Grains Composition. Food and Bioproducts Processing(in press)

  • Thi-Nhan Khieu, Min-Jiao Liu, Salam Nimaichand, Ngoc-Tung Quach, Son Chu-Ky, Quyet-Tien Phi, Thu-Trang Vu, Tien-Dat Nguyen, Zhi Xiong, Manik Prabhu Deene and Wen-Jun Li. 2015. Characterization and evaluation of antimicrobial and cytotoxic effects of Streptomyces sp. HUST012 isolated from medicinal plant Dracaena cochinchinensis Lour.Frontiers in Microbiology, 6 (2015)(doi:10.3389/fmicb.2015.00574)

  • Chinh-Nghia Nguyen, Thanh-Mai Le and Son Chu-Ky. 2014. Pilot scale simultaneous saccharification and fermentation at very high gravity of cassava flour for ethanol production. Industrial Crops and Products 56, 160-165

  • Chu-Ky Son, Bui Thi Khanh, Nguyen Tien Long, and Ho Phu Ha. 2014. Acid adaptation to improve viability and X-prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentum HA6 exposed to simulated gastrointestinal tract conditions.International Journal of Food Science and Technology 49, 565-570

  • Phan-Thi H, Durand P, Prost M, Prost E, Waché Y (2016). Effect of heat-processing on the antioxidant and prooxidant activities of β-carotene from natural and synthetic origins on red blood cells. Food Chem 190:1137-1144

  • Phan-Thi H, Waché Y (2014). Isomerization and increase in the antioxidant properties of lycopene from Momordica cochinchinensis (gac) by moderate heat treatment. UV-vis spectra as a marker. Food Chem 156:58-63.
  • Nguyen-Thi B A, Winkler P, Loison P, Waché Y, Chambin O (2014). Influence of the physico-chemical state of encapsulated curcumin on its in vitro release. Coll Surf B 121:290-298.


  • Do T T L, Vu N T, Phan-Thi H, Cao-Hoang L, Ta T M N, Waché Y and Nguyen T H T (2014). Traditional fermented sausage "Nem Chua" as a source of yeast biocatalysts efficient for the production of the aroma compound γ-decalactone. Int J Food Sci Technol 49:1099-1105.
  • Chu-Ky, S; Vaysse, L; Liengprayoon, S; Sriroth, K; Le, TM (2013). Acid adaptation for improvement of viability of Saccharomyces cerevisiae during freeze-drying. Int J Food Sci Technol 48:1468-1473.
  • Cao-Hoang L, Phan-Thi H, Osorio Puentes FJ, Waché Y (2011). Stability of Carotenoid Extracts of gấc (Momordica cochinchinensis) Towards Cooxidation – Protective effect of lycopene on β-carotene. Food Res Internat 44:2252-2257.
  • Cao-Hoang L, Fougère R, Waché Y (2011). Increase in stability and change in supramolecular structure of β-carotene through encapsulation into polylactic acid nanoparticles. Food Chem 124: 42-49
  • Cao-Hoang L, Grégoire L., Chaine A., Waché Y (2010). Importance and efficiency of in depth antimicrobial activity for the control of listeria development with nisin-incorporated sodium caseinate films. Food Control 21:1227-1233.

Recent reviews:

  • Anil Kumar Anal, Son Chu-Ky and Samira Sarter. 2015. Health Benefits of Neutraceuticals from Novel Fermented Foods. In: Health Benefits of Fermented Foods and Beverages, edited by Iyoti Prakash Tamang, CRC Press | Taylor & Francis Group, pp. 567-590
  • Waché Y, Voilley A, Cao-Hoang L (2013). Extraction and encapsulation of tropical natural compounds. J Food Eng 117:425
  • Cao-Hoang L, Chu-Ky S, Ho P H, Husson F, Le Thanh B, Le-Thanh M, Nguyen T H T, Tran T M K, Tu V P, Valentin D, Waché Y. (2013). Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French-Vietnamese programmes on fermented food. Article invité à Int J Food Sci Technol. 48:1115-1126
  • Roche Y, Cao-Hoang L, Perrier-Cornet JM, Waché Y (2012). Advanced fluorescence technologies help to resolve long-standing questions about microbial vitality. Biotechnol J 7:608-619
  • Cao Hoang L, Waché Y (2010). Factors governing the dispersion of highly apolar compounds in polar environments: case of beta-carotene. Nanotech Res J 3:35-50.
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