Developing Microbial Preparations for Small-Scale Fish Sauce Production in Cần Thơ
On April 17, 2026, the Department of Science and Technology of Cần Thơ City convened a council meeting to select organizations and individuals to carry out the municipal-level scientific project “Developing microbial preparations for small-scale fish sauce production.” The project is led by MSc. Nguyen Ngoc Thanh, with the Center for Application of Scientific and Technological Advances of Cần Thơ City as the host institution.
The session was attended by Dr. Tran Dong Phuong An, Deputy Director of the Department of Science and Technology, along with council members representing various agencies, experts, and scientists in biotechnology and food processing.
Harnessing Indigenous Microorganisms to Enhance Traditional Products
According to the project proposal, the research aims to isolate and select microbial strains for fish sauce fermentation, and to establish and transfer technological processes for producing microbial preparations suitable for small and medium-scale production.
The application of microbial starters is expected to improve control over fermentation, shorten production time, enhance sensory quality, ensure food safety, and preserve the distinctive flavors of traditional fish sauce products in the Mekong Delta.
Council members provided feedback to help refine the topic.
Building Technology Processes and Practical Trials
Key research activities include:
- Collecting and analyzing the physicochemical and sensory properties of fish sauce products.
- Determining microbial density in fish sauce samples.
- Assessing microbial diversity during fermentation.
- Isolating, selecting, and identifying typical microbial strains.
- Producing and preserving starter cultures from selected strains.
- Developing production processes for snakehead fish sauce and gourami fish sauce.
- Transferring and testing production at local facilities.
This approach ensures the project goes beyond laboratory research, aiming for practical application and scalability.
Boosting Product Value and Local Economic Development
Council members acknowledged the project’s strong applicability and alignment with the needs of small-scale fish sauce producers in the region. However, they emphasized the importance of ensuring the stability of microbial preparations, storage feasibility, production costs, and adaptability to traditional craft village conditions—while safeguarding the authenticity of the final product.
Towards Broad Application
The council approved the project, recommending that the research team refine the proposal by clarifying technological processes and practical implementation strategies.
Successful execution is expected to standardize fish sauce production processes, improve product quality and value, support sustainable growth of small producers, and preserve the cultural heritage of traditional fish sauce making in the Mekong Delta.
https://sokhcn.cantho.gov.vn