Fermentation Technology & Food Biotechnology

Công cụ cần thiết:

• Fermentation bioreactors với temperature control
• Microbial identification equipment
• pH, salinity, và amino acid analysis tools
• Traditional nuoc mam starter cultures
• Quality testing laboratories

Các bước thực hiện:

1. 1Isolate và characterize beneficial microorganisms từ traditional nuoc mam
2. 2Design controlled fermentation system với optimal temperature, pH, salinity
3. 3Monitor fermentation progress using biochemical markers
4. 4Compare flavor profiles: traditional vs. controlled fermentation
5. 5Optimize fermentation time để achieve desired umami compounds
6. 6Scale up process với quality consistency validation

Kết quả mong đợi:

Optimized fermentation process reducing production time by 30% while maintaining authentic flavor

Công cụ cần thiết:

• Indigenous LAB strains từ Vietnamese fermented foods
• Coconut milk và plant-based substrates
• Fermentation monitoring equipment
• Probiotic viability testing protocols
• Sensory evaluation panels

Các bước thực hiện:

1. 1Screen Vietnamese LAB strains cho probiotic properties
2. 2Optimize coconut milk fermentation conditions
3. 3Evaluate probiotic survival during storage conditions
4. 4Conduct sensory analysis với Vietnamese consumer preferences
5. 5Develop packaging systems cho probiotic stability
6. 6Validate health benefits through preliminary studies

Kết quả mong đợi:

Commercially viable probiotic yogurt với 10^8 CFU/mL viable probiotics after 21 days storage