Solid-state fermented Thai rice wines (Ou) were analysed to determine their chemical components. Determined parameters were pH (4.5-5.5), protein (0.45-0.99 g/100g), ash (0.10-0.30 g/100g), total solid (1.72-14.34 g/100g), glucose (4.07-7.91 mg/ml) contents and volatile compounds. The ethanol concentration was in the range of 12.15 to 104.60 mg/ml. Profiles of volatile compounds were analysed by dynamic headspace coupled with gas chromatography mass spectrometry and gas chromatography olfactometry. The potent odours were alcoholic and solvent-like, sweet, fruity, buttery, and pungent aromas. The concentration in Ou of n-propanol, iso-butyl alcohol, iso-amyl alcohol, furfuryl alcohol, benzene ethanol, acetol, 2,3-butanediol, glycerol, ethyl lactate, acetoin, furfural, 5-methyl furfural, 5-hydroxymethyl-2-furfural, and acetic acid were also determined by a direct injection technique. From principal component analysis, Ou samples could be categorized into two groups based on the concentration of ethanol and their profiles of volatile compounds.

Clean label is an important trend in the food industry. It aims at washing foods of chemicals perceived as unhealthy by consumers. Microorganisms are present in many foods (usually fermented), they exhibit a diversity of metabolism and some can bring probiotic properties. They are usually well considered by consumers and, with progresses in the knowledge of their physiology and behavior, they can become very precise tools to produce or degrade specific compounds. They are thus an interesting means to obtain clean label foods. In this review, we propose to discuss some current research to use microorganisms to produce clean label foods with examples improving sensorial, textural, health and nutritional properties.

Biosurfactant-producing lactic acid bacteria were isolated from the indigenous Thai fermented foods. MRS-oil agar and surface tension measuring methods were used as primary and secondary screening, respectively. There were 78 LAB isolates from 24 samples of the indigenous Thai fermented foods showed halo zone on MRS-oil agar. PS001 isolate derived from pickled fish (Pla Som) represented the lowest surface tension with 54.33 mN/m of PBS supernatant. PS001 produced cell-bound biosurfactant as growth associated product. For biosurfactant extraction, PBS supernatant was acid precipitated and followed by extraction with a mixture of chloroform:methanol (2:1). Its chemical structure of purified biosurfactant from PS001 was identified by TLC and FTIR spectroscopy as glycoprotein. 