Biochemische und mikrobiologische Aspekte der „Nuoc-mam”︁- Industrie in Vietnam

Nuoc-mam is a traditional foodstuff of the people of Vietnam. It is an aromatic sauce of a pleasant taste and consists of a fish hydrolysate. The hitherto used method for producing Nuoc-mam is on principle an autolysis of fish in combination with a microbial fermentation and leads to a salt containing solution of amino acids and of products from removed conversion- and synthese- products from fish and microorganisms.