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3 Progress of Joint Research Activities
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Research No.: ⑮ A-15 ODA Loan Joint Research Date: Oct. 12 , 2020
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1 General title Development of value added food products from agricultural products
and by-products in Mekong Delta Region (MDR)

2 Core members CTU: Nguyen Cong Ha (Leader), Huynh Ngoc Thanh Tam, Huynh Thi Phuong Loan, Truong Minh Thai,
Nguyen Chanh Nghiem, Nguyen Tan Hung, Duong Thi Ngoc Hanh, Nguyen Thi Le Ngoc, Pham Quoc Hung
Japanese Universities and Companies: FUJIYAMA Kazuhito (Osaka University) , OHSHIMA Toshiaki (Tokyo
University of Marine Science and Technology ), KURAHASHI Atsushi (HAKKAISAN BREWERY CO., LTD.)
3 Duration Jan. 2018 – Dec. 2020 (3 years) <1 Batch>
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4 Main objectives To develop advanced technologies for enhancing the value of some major agricultural
products of the MDR
5 Focal points R Reesseeaarrcchh ttooppiicc 11:: IIddeennttiiffiiccaattiioonn ooff rriiccee vvaarriieettiieess ffrroomm MMDDRR tthhaatt ssuuiittaabbllee ffoorr hhiigghh qquuaalliittyy bbeeeerr pprroocceessssiinngg

Activity 1: Identify and characterize suitable hydrolysis
enzymes during the germination of various rice
varieties served for malt and beer processing in MDR.
Activity 2: Characterization of starch modification
and protein properties during kilning under different Function L LTTPP
temperature to produce dried malt from various rice peptides L Looww mmoolleeccuullaarr
varieties in MDR for beer processing. Formed and w weeiigghhtt ((~~99 kkDDaa))
stabilized
foam beer H Heeaatt rreessiissttaannccee
Activity 3: Identification and production of heat Quality beer a anndd pprrootteeaassee
r reessiissttaannccee
R Riiccee iinn
and protease resistant protein from rice and/or H Hiigghhtt mmoolleeccuullaarr V Viieett NNaamm
rice malt for brewing w weeiigghhtt ((~~4433 kkDDaa)) ? ?
Activity 4: Production of heat and protease P Prrootteeiinn ZZ44,,
Z Z77
resistant protein from rice and/or malt that useful
for beer processing
Activity 5: Registration of the production of heat and protease
resistant technology.
Activity 6: Registration of good rice malt processing technology
R Reesseeaarrcchh ttooppiicc 22:: EErrggootthhiioonneeiinnee pprroodduuccttiioonn aanndd aapppplliiccaattiioonn iinn ffoooodd iinndduussttrryy

Activity 1: Optimization of ergothioneine production using
distilled alcohol residue based medium
Activity 2: Optimization of ergothioneine production using
various rice bran based medium
Activity 3: Application of ergothioneine product in catfish
fillet processing industry to limit lipid oxidation as well as
decolorization
Activity 4: Application of ergothioneine product in germinated Frozen 2 m Frozen 3 m
brown rice processing to limit the lipid oxidation Catfish fillet After washed 1 After washed 2 Frozen 1 m
Activity 5. Study on production of “Amazake”, a sweet
beverage with ergothioneine containing made from
fermented rice in MDR
Activity 6: Completion and transfer of technologies of production and application of
ergothioneine which obtained by fermentation of A. oryzae to various agriculture products

6 Perspectives This research are still continuing towards finalizing papers and technology transfer.

ⓒ All Rights Reserved, Nov. 2020 (CTU)

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