Starter culture for “Plara”, a Thai-style fermented fish product, to accelerate the fermentation process and enhance food safety
Partner: Waiting for up-scale production and commercialization
About research: Technology for the production of a starter culture for “Plara”, a Thai-style fermented fish product, has been developed. The starter cultures are produced with the raw materials used in the Plara production, via a simplified production technology. The starter culture can be added directly into the fermentation system, accelerating the process by reducing at least 50% of the fermentation time, and yielding a product with similar characteristics to that obtained from the traditional fermentation. Moreover, during fermentation using this starter culture, the growth of the pathogens can be inhibited and so increasing the safety of the final products. For further information, please contact Assoc. Prof. Cheunjit Prakitchaiwattana (firstname.lastname@example.org).
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