Viện Công Nghiệp Thực Phẩm

Địa chỉ: 301 đường Nguyễn Trãi, phường Thanh Xuân Trung, quận Thanh Xuân, Hà Nội

Điện thoại: 024 38 583 983       Email: manh@firi.ac.vn, planning@firi.ac.vn

Website: www:firi.vn

Hotline: 0243 8584 318

Trung tâm phân tích: 024 3858 2752

THE FERMENTATION TECHNOLOGY DEPARTMENT

07/12/2016 - 04:28

Address: Room 201-209, Building D, Food Industries Research Institute, 301 Nguyen Trai Street, Thanh Xuan Trung Ward, Thanh Xuan District, Hanoi.

Telephone: +84.4.38586786

Fax:            +84.4.38584554

Email: fermentation@firi.vn

Head of department: Dr. Nguyen Thi Viet Anh

Cell phone: +84.989153865

 

 

 Functions and Tasks

  • Research and development for fermentation technologies and equipments in the field of food technology and other industries;
  • Research application and production of bio-products in the field of food industry and other industries;
  • Training, consultation, customer-oriented technology development, technology transfer, services in the field of fermentation food technology;

 

Projects carried out during 2005- 2015

  • Study on production of biopreparation from Bacillus sphaericus  and Bacillus thuringiensis var. israelensis for controlling mosquito larvae (2005-2006);
  • Study on technology of latic acid bacteria as starter and its application on traditional fermented foods (2007-2008);
  • Study on technologies and equipments for producing traditional fermentation products in industrial scale (2008-2010);
  • Study on production technology of functional drinks from “Tao Meo” fruit using Acetobacter Bacteria (2009-2011);
  • R&D on production technologies and equipment system for traditional rice spirit with scale of 800,000 liters/year (2012- 2015);
  • Study on production technology for fermentated products from Vietnamese ginger (2016-2017);
  • Study on production of feed for pigs from by-products of beer industry (2004-2005) (counterpart project);
  • Study on microbiological production technology  and equipment systems of soy sauce (2008-2010) (counterpart project);
  • Study on production technology of functional food from soybean (2008-2009) (counterpart project);
  • Study on production technology of ethanol fuel from agricultural by-products (2006 – 2009) (counterpart project);
  • R&D on microbial & enzyme application for fish sauce production (2009-2011) (counterpart project);
  • Study on production technology of fermentated drinks from Vietnamese tea (2010-2012) (counterpart project);
  • Study on production technology of “Tao meo” drinks from “Tao meo” fruit (2015-2017) (counterpart project);

 

 
Publications during 2000-2015

 

  • Viet Anh Thi Nguyen, Makoto Hisamatsu & Tetsuya Yamada (2000) Isolation and characterization of acid-tolerant,  aluminum-resistant yeasts. Japaneses Nokyo Truubo Conference, Aug. 2000.
  • Viet Anh Thi Nguyen, Keishi Senoo Takashi Mishima & Makoto Hisamatsu (2001) Multiple tolerance of Rhodotorula glutinis R-1 to acid, aluminum ion and manganese ion, and its unusual ability of neutralizing acid medium. In J. of Biosci. Bioeng. Vol. 92, p. 366-371.
  • Viet Anh Thi Nguyen, Atsuko Tokuda, Takashima Mishima, Yashi Nishida & Makoto Hisamatsu (2002) Isolation and identification of new acid-tolerant and starch-degradable yeast. In J. of Appl. Glycosci. Vol. 49, p.181-186.
  • Nguyen Thi Hoai Tram, Do Thi Thanh Huyen, Pham Duc Toan, Nguyen Thanh Ha, Nguyen Van Dao, Trinh Thi Kim Van, Nguyen Thi Viet Anh & Nguyen T. Huong  (2003) Study, characterization of some mosquito-larvicidal strains of Bacillus thuringiensis and Bacillus sphaericus. In Proceeding of 5th Pacific Rim Conference on the Biotechnology of Bacillus thuringiensis and its Enviromental Impact,Hanoi, Vietnam (Nov. 2003).

  •  Nguyen Thi Viet Anh, Nguyen Thi Hoai Tram, Nguyen Thanh Hung, Pham Duc Toan & Do Dinh Hai (2005) Research on the formulation Bt, Bs mosquito-larvicide’s products: treatment, recovery fermentation broth, and dry conditions. In Proceedings of Regional Symposium on Chemical Engineeng: New Trends in Technology towards Sustainable Development, p. 362-367.
  • Nguyen Thi Viet Anh, Vu Nguyen Thanh, Nguyen Thi Du, Do Tuyet Mai, Vu Thi Thuan (2005)  Introduction some Vietnamese Traditional Lactic Fermented Food and lactic Bacteria Research at the Food Industries Research Institute (FIRI): Progress, Deployment and Impact. In Nihon Seibushuko Gakkai Daikai, Tsukuba, Japan, .
  • Nguyen Thi Huong, Ho Dinh Trung, Le Khanh Thuan, Nguyen Thi Be, Nguyen Tuan Ruyen, Nguyen Thi Viet Anh & Nguyen Thi Hoai Tram (2006) Evaluation of Efficacy of Bacillus thringiensis and Bacillus spaericus against Mosquito larvae in Laboratory and Small-scale FieldTrial.  lJ. of Malaria and Parasite Diseases Control. Vol. 3, p. 55-63 .
  • Nguyen Thi Viet Anh, Trịnh Thanh Hà, Trần Việt Lan, Nguyễn Thành Hưng & Đỗ Đình Hải (2007) Tuyển chọn các chủng nấm men chịu pH thấp có khả năng thuỷ phân tinh bột và ứng dụng chúng trong xử lý nước thải công nghiệp sản xuât tinh bột. Tuyển tập các công trình nghiên cứu ứng dụng CNSH-CNTP giai đoạn 2001-2005,Viện CNTP, Nhà Xuất bản Lao động & Xã hội, tr. 132-139.
  • Nguyễn Thị Việt Anh, Nguyễn Thị Dự, Đỗ Đình Hải, Nguyễn Thành Hưng & Nguyễn Đình Nhung (2007) Nghiên cứu sử dụng các phế phụ phẩm trong sản xuất bia làm thức ăn cho lợn thịt. Tuyển tập các công trình nghiên cứu ứng dụng CNSH-CNTP giai đoạn 2001-2005, Viện CNTP, Nhà Xuất bản Lao động & Xã hội, tr.140-148.
  • Nguyen La Anh, Dang Thu Huong, Nguyen Thi Viet Anh & Le Van Bac (2008) Characterization of bacteriocin produced by Lactobacillus plantarum NCDN4 with application as starter for quality improvement of traditional fermented products. Proceedings of the 4th National Scientific Conference on biochemistry and molecular biology for agriculture, biology, medicin and food industry. 15-17/10/2008, Hanoi, p. 260- 263 .
  • Dang Hong Anh, Nguyen Thu Van, Pham Thi Thu & Nguyen Thi Viet Anh (2009) Application of purebred mold products to produce traditional rice spirit. Internatinal Workshop on Agricultural and Bio-Systems Engineering, Hanoi, Vietnam, Agricultural Publishing House Dec. 2009, p. 282-287 .
  • Nguyen Thi Viet Anh, Le Van Bac, Nguyen Thanh Hung, Nguyen Hong Tu (2009) Research on technology and equipment improvements for traditional sour shrimp production to produce industrial trending product. Internatinal Workshop on Agricultural and Bio-Systems Engineering, Hanoi, Vietnam. Agricultural Publishing House Dec. 2009, p. 288-297.
  • Nguyen Thi Viet Anh, Le Van Bac, Le Thi Hoa, Le Thi Hang, Nguyen Thi Minh Tu (2010) Study on microbial, chemical and aromatic changes of traditional sour shrimp fermenting process. Journal of Science and Technology. Vol.48 (6A), p. 402-408 .
  • Nguyen Thi Viet Anh, Bui Thi Thuy Ha, Le Thi Hoa, Le Thi Hang & Nguyen Thi Minh Tu (2010) Study on the change of aromatic compounds in traditional fermenting process of Tuong Ban. Journal of Science and Technology. Vol.48 (6A), p. 86-93.
  • Nguyen Thi Viet Anh & Le Van Bac (2012) Study on production technology and equipment system for traditional fermented shrimp paste (tom chua) toward industrial production. Journal of Nutrition and Food. Vol. 8(4), p. 142-150.
  • Nguyen Thi Viet Anh, Dang Hong Anh & Le Van Bac (2013) Nghiên cứu bổ sung vi khuẩn lactic và nấm men sinh rượu trong quy trình sản xuất nước tương tạo sản phẩm có hương vị cảm quan tốt. Journal of Nutrition and Food. Vol.9 (1), p. 22-29 .
  • Nguyen Thi Viet Anh, Bui Thi Thuy Ha, Nguyen Đinh Thong & Nguyen Thanh Hung (2013) Isolation proteinase-producing halophilic lactic acid and Bacillus bacteria and their application to produce volatile compound during fish sauce fermentation. Proceedings of National Biotechnology Conference, Hanoi, 27/ 9/2013. Vol. 2, p. 54-59.
  • Nguyen Thi Viet Anh, Ha Thi Phuong, Bui Thi Thuy Ha, Nguyen Thi Hong Tu, Do Dinh Hai & Do Thi Kim Loan (2013) Selection of acetic acid bacteria strains producing high acid for rice vinegar production by submerged fermentation method. International Workshop on Agricultural Engineering and Post-Harvest Technology for Asia Sustainability, Hanoi, Vietnam. Science and Technical Publishing House, Dec. 2013, p. 450-458.
  • Ha Thi Phuong & Nguyen Thi Viet Anh (2012) Isolation of Lactobacillus strains producing high gamma amynobutyric (GABA) for application in functional foods production. Journal of Science and Technology. Vol.50 (3D), p. 743-749.
  • Do Thi Kim Loan, Nguyen Thi Viet Anh, Le Duc Manh & Bui Thi Thuy Ha (2014) Rice vinegar production from by-products of rice spirit production by submerged fermentation method . Journal of Science and Technology. Vol.52 (5C), p. 352-358.
  • Đo Thi Kim Loan, Nguyen Thi Viet Anh, Vu Van Hanh & Bach Hoang My (2015) Modification of acetic acid bacteria by random mutagenesis technique to improve the ability of acetic acid biosynthesis and its application in manufacturing the high-acidity vinegar on culture supplemented the vinasse (by-product of rice spirit production process). Science and Technology Journal of Agriculture of Rural Developments. Vol. 267, p. 78-85.
  • Do Thi Kim Loan, Nguyen Thi Viet Anh & Le Duc Manh (2015) Optimization of high-acidity vinegar fermentation from by-products of rice spirit production. Journal of Science and Technology. Vol.53 (4B), p. 95-102.
  • Do Thi Kim Loan & Nguyen Thi Viet Anh (2016) Study on use of by-product from rice spirit processing for high-acidity vinegar production by submerged fermentation method. Journal of Science and Technology – Technical Universities. Vol.111 (4B), p. 36-41.
  • Nguyen Thi Viet Anh (2016) Study on koji production with mold stater of Asperillus oryza S2 to improve the quality of “ Tương Nam Đàn”. Science and Technology Journal of Agriculture of Rural Developments. Vol. 9, p. 59-66.
  • Vu Nguyen Thanh & Nguyen Thi Viet Anh (2016) Ethnic Fermented Foods and Alcoholic Beverages of Asia, ISBN 978-81-322-2798-4, pages: 383-409. Jyoti Prakash Tamang. Published by Springer Nature.

 

Technologies transferred

  • Technology transfer of fermentation food production, including rice vinegar, fruit vinegar as well as bioactive substances such as amino acid, natto, GABA;
  • Technology transfer of traditional fermentation food production in industrial scale such as fish sauce, sour shrimp, sour sauce, fermented vegetables, thick soy sauce, soy sauce…

 

 

Products & Services

  • Supply of pure strains for teaching, research purposes and for enterprises;
  • Supply of starters of lactic acid bacteria, acetic acid bacteria, yeast, mold for fermented food processing

 

 

Images
 

 

 

 

 

 

 Staff of the Fermentation Technology Department

Participation in the Workshop on Food Biotechnology

in China

 

 

Join a traning course in a Japanese traditional cake facrory

 

Join a training course of Japanese Soy Sauce Production Technology at Yamasa Company, Japan

 

 

 

Signing ceremony of Technology Transfer between FIRI and Thai Binh Food  JSC.

Give lecture of quality management and food safety for small and medium enterprises in Hue City

 

 

 

 

Acetic acid Fermentation in the pilot plant

Give  lecture in fermetation pilot plant

 

                                                                                                                                                        

                                                                                                                                    Source: the Fermentation Tech. Dept.

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