Spore Inoculum for Soya Souce
SPORE INOCULUM FOR SOYA SOUCE FERMENTATION: Thai university offers technology for production of spore inoculums for Soya sauce fermentation. Spores are produced from a food-grade fungal strain and are used for production of Chinese traditional Soya sauce. CONTACT DETAILS: Centre for Biotechnology, Institute for Research and Development in Science and Technology Mahidol, University Amaret Bhumiratana - director/prof Mahidol University. Salaya Bhuddhamonthon, 4 rd. Nakornpathom 73170. Phone: 88935912; Fax: 8893955; E-mail: [email protected]
Sector: Materials handling equipment
Country: India
Area of Application: Soya souce fermentation.
Keywords: spore, inoculum, soya, souce, fermentation, biotechnology
Advantages: Consistency in product quality; The fungal strain used for spore production has improved properties
Environmental aspects: Not Applicable
Development Status: Pilot Plant
Legal Protection:
Technical specifications:
Transfer Terms: Consultancy
Target Countries: Kazakhstan, Korea, Democratic People's Republic Of, Kyrgyzstan, Lao People's Democratic Republic, Malaysia, Brunei Darussalam, Cambodia, China, Fiji, Hong Kong, India, Indonesia, Islamic Republic of Iran
Estimated cost (US$):
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Contact Person: APCTT (UNESCAP)
Address: Asian and Pacific Centre for Transfer of Technology (APCTT) C-2, Qutab Institutional Area
City: New Delhi
Country: India
Zip/Pin Code: 110016
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