International Journal of Food Science & Technology

Cover image for Vol. 51 Issue 8

Edited By: Charles Brennan

Impact Factor: 1.504

ISI Journal Citation Reports © Ranking: 2015: 60/124 (Food Science & Technology)

Online ISSN: 1365-2621

Virtual Issue - Traditional Fermented Food of Tropical Countries

Traditional fermented foods in tropical countries are often seen as risky foods in terms of microbial safety but they carry sometimes also a healthy image and can be seen as good models for the creation of new cross-cultural fermented products. As they are usually less industrialised than their counterparts in developed countries, they have been the subject of less scientific attention (or at least, less means for study). Much research focuses now on them as there is a need for quality and safety, but also as they can be a source of health benefit products. Beside these nutritional aspects, technologists are interested in developing industrial processes for their production, microbiologists are interested in the diversity of their ecosystems that biotechnologists try to valorise. This issue, proposed on the occasion of the creation of the international joint laboratory “Tropical Bioresources and Biotechnology”, presents general reviews on several aspects of traditional tropical fermented foods followed by articles dealing with the various interests presented above.

Guest editors: Yves Waché, assistant professor of Food microbiology and Biotechnology at AgroSup Dijon and co-head of the Tropical Bioresources & Biotechnology (TBB) Laboratory, and Lan Cao-Hoang, formerly assistant professor at Hanoi University of Science and Technology and currently at Hola Foods. Both were involved in the creation of the International Joint Laboratory TBB between the Laboratory PAM of AgroSup Dijon-University of Burgundy and the School of Biotechnology and Food Technology of Hanoi University of Science and Technology.

General reviews

Fermented food products made with vegetable materials from tropical and warm countries: microbial and technological considerations

Cereal-based fermented foods in developing countries: ancient foods for modern research

Traditional and novel fermented foods and beverages from tropical root and tuber crops: review

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

Probiotics & antimicrobial Selection of γ-aminobutyric acid-producing lactic acid bacteria and their potential as probiotics for use as starter cultures in Thai fermented sausages (Nham)


Probiotic potential of lactic acid bacteria from fermented Malaysian food or milk products

Probiotic lactic acid bacteria from Kung-Som: isolation, screening, inhibition of pathogenic bacteria

Nutrition/health improvement

Effect of fermentation and cooking on protein quality of maize (Zea mays L.) cultivars

Effect of fermentation on the antioxidant activity of red beans (Phaseolus radiatus L. var. Aurea) ethanolic extract

Better characterization of products and sensorial or toxicological impact Changes in biogenic amines during the conventional production of stinky tofu

Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean using Rhizopus oligosporus

Technological improvement Impact of two Williopsis yeast strains on the volatile composition of mango wine

Viscoelastic properties and pasting characteristics of fermented maize: influence of the addition of malted cereals

Effect of fermented rice culture on the microbiological, biochemical and sensory characteristics of low-salt douchi, a traditional Chinese fermented soybean condiment

Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi)

Selection of starters

A newly isolated strain Pediococcus parvulus from Xuanwei ham, a traditional Chinese fermented meat product

Use of starters to improve quality

Changes of biogenic amines in Chinese low-salt fermented fish pieces (Suan yu) inoculated with mixed starter cultures

Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages